There seemed to be a need for a hamburger... perhaps a result of seeing too many recent grilling shows and articles. Whatever it was, I decided to give in... but I had an upgrade in mind.
To just under 2/3 lb. of good ground beef, I added 1 garlic clove, microplaned, and 1/4 onion, also microplaned, a splash of sriracha and another of Worcestershire sauce... combined gently and formed it into two hamburgers.
In a small skillet, I sautéed a mix of minced onion and mushrooms. After these cooked down, I added a splash of cream and continued cooking. When it had all thickened and reduced, I took it off the heat and added a tablespoon of the crema di porcini I've been telling you about lately.
It seemed a bit too thick, so I added a bit of stock. Then I cooked the burgers. Just before taking the burgers off the heat, I gently reheated the mushroom sauce a bit. I plated some undressed arugula, a pile of smoked-salt sautéed potatoes, then placed the burger on the arugula and topped it with the sauce...
OMG... This burger became an amazingly flavorful ketchup-free zone!!!