Posts Tagged ‘Blended Burger Project’

The Red Cow Blended Burger

Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota

Servings: 6 Burger

Ingredients

Burger Patties:
1 lb white button mushrooms, sliced 8 oz assorted shiitake, crimini
and oyster mushrooms
1 tbsp canola oil
1 c dry marsala wine
3 lbs ground angus beef, 80/20 meat-to-fat ratio

Roasted Garlic Aioli:
1 c mayonnaise
1 tbsp puréed roasted garlic 1⁄2 c sour cream
1 tsp white vinegar
1⁄2 tsp kosher salt
1⁄4 tsp white pepper

Fried Shallots with Truffle Oil:
14 c canola oil for frying
4 large shallots, thinly sliced 2 c our
Pinch of salt and pepper
1 tbsp tru e oil

To serve:
6 large hamburger buns of choice softened butter
6 slices fontina cheese

Directions

Burger Patties:
In a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until nely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.

Roasted Garlic Aioli:
In a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white peppe; whisk until smooth.

Fried Shallots with Truffle Oil:
In a heavy-bottom saucepan tted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add our to bowl and toss until shallots are coated. Shake o excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffe oil.

Cook Burger Patties:
In a large skillet heated to 400°F, place burger portions on pan and press into 1⁄2-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, with burger patty and fried tru e shallots. Top with bun and serve.

Wood’s Kitchen Blended Burger

A mouth-watering Worcestershire glazed double mushroom burger with charred vidalia onions served on a mushroom salted brioche bun.

Yield: 8 4 ounce burgers

Ingredients

Worcestershire Glaze:
1 c Worcestershire sauce
1⁄4 c light corn syrup
2 tbsp thyme leaves
Pinch cayenne pepper
Pinch white pepper

Charred Onions:
2 vidalia onions, sliced into -inch rings
2 tbsp grapeseed oil
Salt and pepper to taste

Burger Patties:
20 oz blend of ground chuck and short rib with a 65/35 meat-to-fat ratio
12 oz crimini mushrooms, finely chopped
Salt and pepper to taste Vegetable oil
8 toasted heavy brioche buns

Directions

Worcestershire Glaze:
In a saucepan over medium-high heat, reduce Worcestershire sauce by half, about 12-15 minutes. Add corn syrup, thyme, cayenne, and white pepper. Let sauce reduce by a quarter or until thick and syrupy, about 7 minutes. Remove from heat.

Charred Onions:
Separate onions into rings. In a large bowl, season onions with grapeseed oil and salt and pepper. Heat a cast-iron skillet over high heat to smoking point. Add onion rings to skillet and allow to char, about 1 minute. Flip and continue to cook, about 1 minute. Remove onions from pan and place in an airtight container to steam using the residual heat.

Burger Patties:
In a large bowl, combine ground beef and chopped mushrooms. Form into eight 4-ounce balls and season with salt and pepper. Meanwhile, heat a cast-iron skillet over high heat to smoking point. Lightly oil the skillet and add burgers.

Working with 2 burgers at a time, sear for 2 minutes. Using a spatula, atten burger balls and and continue to sear for 30 seconds. Flip and continue to cook for 1 minute. Remove from pan and brush with Worcestershire glaze. Continue with remaining 6 patties.

Place each cooked burger patty on the bottom half of the toasted buns. Top patties with mound of charred onions and brush with Worcestershire glaze. Top with bun and serve.

Cedar’s Cafe Blended Burger

In coming up with this burger, we imagined a classic burger with our own Middle Eastern twist & had fun doing it! Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

Yield: 4 (about 8 ounce) burgers

Ingredients

Tahini Remoulade:
1 bunch chopped dill
1 c tahini paste
1⁄2 c grated cucumber
1⁄2 c low-fat plain Greek yogurt
1⁄2 c minced pickles
1⁄4 c chopped capers
1⁄4 c diced pepperoncini
1⁄2 lemon, juiced
4 to 5 minced garlic cloves

Pomegranate Ketchup:
14 oz canned whole tomatoes in juice
1⁄4 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1⁄4 c tomato paste
1⁄2 tsp paprika
1⁄4 tsp allspice
1⁄4 tsp cinnamon
1⁄4 tsp salt
1⁄4 c vinegar
2 tbsp plus 2 tsp light brown sugar
2 tbsp plus 2 tsp
pomegranate molasses

Banana Pepper Curried Mustard:
6 oz jarred yellow banana peppers, drained and chopped 1⁄4 yellow onion, chopped
1⁄4 bell pepper, chopped
1 tbsp grated ginger
2 tbsp apple cider vinegar
1⁄2 tsp agave nectar
1⁄2 c whole grain Dijon mustard 2 tbsp curry powder
Salt

Balsamic Onions:
1 medium yellow onion, very thinly sliced
1 c balsamic vinegar

Burger Patties:
2 to 3 tbsp butter
3 lb mixed portobella, shiitake, and crimini mushrooms, cleaned and chopped
1⁄4 c red wine
1 lb ground beef chuck
1 lb ground beef short rib
1⁄4 lb ground lamb fat
2 tbsp garlic powder
2 tbsp granulated onion
2 tbsp smoked paprika
1 tsp cinnamon
1 tbsp salt
8 oz red wine

To serve:
8 oz spinach
8 slices pepper bacon 8 oz goat cheese
1 sliced avocado
4 ciabatta buns
2 tbsp fig jam

Directions

Tahini Remoulade:
In a large bowl, mix together all ingredients. Adjust the seasonings to taste. Let chill for 12 hours.

Pomegranate Ketchup:
In blender, purée whole tomatoes. In a medium pot, heat
oil over low heat, sauté onion and garlic until golden, about 25 minutes. Add puréed tomatoes, tomato paste, paprika, allspice, cinnamon, and salt. Cook for 1-2 minutes, add vinegar and sugar. Cook uncovered on low heat until sauce thickens. Cool, season with salt and pepper, and add pomegranate molasses. Set aside.

Banana Pepper Curried Mustard:
Place all ingredients in a food processor or blender and purée until smooth. Add water, 1 tablespoon at a time, if sauce is too thick. Adjust seasonings to taste. Set aside.

Balsamic Onions:
In a large sauté pan, cook sliced yellow onion and balsamic vinegar on low heat for 30-45 minutes until onions are caramelized and vinegar is syrupy.

Burger Patties:
In large pan over medium heat, melt butter. Add chopped mushrooms, a little bit at a time to avoid crowding the pan. Continue to sauté, about 15 minutes, add red wine and deglaze. Cook until wine has evaporated, about 5 minutes. Set aside to cool. Using a food processor, purée cooled mushrooms until smooth.

In a large bowl, mix the ground chuck, ground short rib, and lamb fat until they come together (do not over mix). Add spices and cooled mushroom paste. Form into four 8-ounce patties.

To cook burger patties, heat a lightly greased, large cast-iron skillet over high heat until smoking point. Cook burgers on one side, about 4 minutes, or until well seared. Reduce heat to medium, flip and continue to cook for 4 minutes, or until thermometer registers 155°F. Add wine, and reduce until burgers have absorbed all of the liquid.

Toast the ciabatta buns and lightly glaze the bottom of each with 1⁄2 teaspoon of g jam. Top with pomegranate ketchup, banana pepper curried mustard, spinach, balsamic onions and bacon. Place cooked patty on top and add tahini rémoulade, goat cheese and avocado. Top with
bun serve.