1 cup mixed mushrooms (button, shiitake, etc.), thinly sliced
4 large eggs
1 batch Truffle Aioli (recipe also in the book)
4 slices prosciutto
coarse sea salt
Preheat a grill to medium heat.
In a large bowl, mix together all the ingredients for the burgers until well combined. Form the mixture into 4 patties, then press your thumb in the middle of each burger. Cover and place in the fridge while you prepare the toppings.
In a medium saute pan over medium-low heat, melt 3 tablespoons of the butter. Add the shallots and cook for about 6 to 7 minutes moving them around to keep them from burning. Once the shallots are soft, add the mushrooms, sprinkle with salt and cook for another 4 to 5 minutes, until the mushrooms are soft.
Grill the burgers for 3 to 4 minutes per side for medium-rare. Cover with foil and let rest for 2 to 3 minutes.
Heat a large sauce pan over low heat. Add the remaining 2 tablespoons of butter, then crack the eggs into the pan. Cook for 6 to 8 minutes, until the whites are cooked but the yolks are still runny.
Top each burger with 1 to 2 tablespoons of the aioli, a slice of prosciutto, some of the mushroom mixture, and egg and a bit of coarse sea salt and pepper.