Maitake & Porcini Mushroom Burger

Recipe courtesy of Chef Chris Seyersdahl from Precita Park Café


Recipe courtesy of Chef Chris Seyersdahl from Precita Park Café

Maitake & Porcini Mushroom Burger, Thyme Aioli, Goat Cheese, Wild Arugula, Pickled Red Onions & Housemade Challah Roll


Burger Recipe
2# Maitake Mushrooms, Chopped
8oz. Porcini Mushrooms (Poached In Olive Oil), Chopped
1 ½ TBSP Salt
½ TBSP Fresh Blk Peppers
2oz. Porcini Powder
2oz. Butter
3 cups Spring Onions/Shallots
2oz. Chopped Garlic
1 TBSP Salt
1 TBSP Pepper
2oz. Butter
5# Richards Farm Grassfed Beef

Thyme Aioli:
2oz. Lemon Juice
2oz. Sherry Vinegar
3 Egg Yolks
32oz. Virgin Oil
1oz. Honey
2 bunches Fresh Thyme, Picked Of The Stem


1. Sauté maitake mushrooms, butter, salt & pepper. Remove from heat, mix in porcini mushrooms & porcini powder.
2. Sauté spring onions, garlic, aalt & pepper. Remove from heat, combine with mushroom mixture.
3. In large lixer with the “Whip” attachment mix 5#’s of ground beef & 1# 12oz. of the mushroom mixture **Makes (13) 8oz. Patty’s

Thyme Aioli:
1. Whip egg yolk, honey, sherry & lemon
2. Drizzle olive oil into mixture while mixing
3. Add thyme & whisk aggressively to flavor
4. Season to taste with salt and pepper


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