| 1 | Divide the meat into 4 equal portions and shape into flatten rounds. |
| 2 | Sprinkle both sides with salt and pepper. |
| 3 | Heat a skillet, preferably of black iron, until almost smoking. |
| 4 | Add the patties and cook 3 min. or until nicely browned on one side. |
| 5 | Turn and cook 2-3 min. on the other side (or longer depending on doneness). |
| 6 | Remove the patties to a warmed serving platter and keep hot. |
| 7 | Pour the fat from the pan. |
| 8 | Add the butter and when hot, add the mushrooms. |
| 9 | Cook, stirring, until they are teder and give up liquid. |
| 10 | Cook until the liquid evaporates. |
| 11 | Sprinkle the mushrooms with the shallots and parsley and stir briefly to blend. |
| 12 | Spoon the mushroom mixture onto the platter with the hamburgers. |
| 13 | This dish: steak hache provencal |
