Southwest Beef and Mushroom Burger

Recipe and photo courtesy of Chef Cesar Zapata from The Federal Food, Drink & Provisions, Miami​



28 ounce angus beef ground beef
4 ounce mushrooms (finely chopped) (shitake or crimini)
1 medium shallot, (small diced)
6 slices pickled serrano peppers (finely chopped)
2 tablespoon house barbecue sauce
1 teaspoon ancho powder or chili powder
1 teaspoon chipotle powder
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper


In a food processor pulse shallot, jalapeño, barbecue sauce, and all spices until a chunky purée forms.

Transfer purée to a medium bowl and mix in, ground beef and mushrooms. Don’t mix burger mixture too much. Form mixture into 4 burger patties, let patties rest in refrigerator for approximately 1 hour. Seasoned with salt and pepper and grill to desired temperature. Top with jack cheese, roasted poblano peppers, corn huitlacoche and BBQ sauce.


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