Ninja Burger

Recipe courtesy of Chef Clive Berkman, Garden Court Hotel, Palo Alto

 

Recipe courtesy of Chef Clive Berkman, Garden Court Hotel, Palo Alto

Yield: Makes 6 6-7 ounce burgers

Ingredients

1 # Ribeye (trimmed of excess fat)
1 # Brisket (trimmed of excess fat)
1 # Assorted mushrooms (trumpet royal, shitakes, Nameko, Beech, Porcini)
2 Tbsp. Fresh Thyme
2 ounces olive oil
1/4 ounce truffle shavings
4 ounces steak seasoning (blend cracked pepper, coriander, cloves, tarragon, grey salt, paprika)
1 caramelized sweet onion (chopped)
6 Parmesan crisps
House Sauce (Remoulade base with horseradish and miso)
12 Roast Cherry tomatoes
½ cup Arugula
(6) 3- ounce Brioche buns

Directions

Chop Mushrooms (1/4 inch) Heat 1 ounce olive oil on medium add mushrooms and cook stirring frequently for 3-4 minutes until tender. Add truffle peelings and thyme and allow to cool. Grind beef and fold in mushroom mix (gently). Shape into 6 ounce patties

Heat a cast iron skillet (medium heat ) add 1 ounce oil. Add burger patties and cook until required doneness.
Toast bun.

Build burger: Bun bottom- parmesan crisp-burger Pattie- caramelized onions- tomatoes- arugula and remoulade-bun top.

 

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