Posts Tagged ‘Burger Project’

Maitake & Porcini Mushroom Burger

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

Mushroom Blended “Graffiti” Burger

Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant

Makes 24 sliders, or 6–8 burgers depending on size


1 lb Angus ground beef
5 tbsp portobello mushrooms (2.5 oz)
5 tbsp king trumpet mushrooms (2.5 oz)
2 tbsp button mushrooms (1 oz)
2 tbsp onion, diced (1 oz)
1 tbsp tomato, diced (.5 oz)
2 tsp cilantro, chopped (15 leaves)
½ tsp ginger, chopped
½ tsp garlic, minced
1/2 of one Thai bird chile, chopped (about 11/2 tsp)

Spices (1/3 tsp each)
Tumeric, dry ground
Onion powder
Tomato powder*
Coriander, ground
Chile powder
Lemongrass powder*

Enoki Fries
1 (3.5 oz ) bag Enoki mushrooms, trimmed 2″ from base Batter

1 cup Chickpea flour*
1/2 tsp Salt, or to taste
1/2 tsp Fresh ground black pepper
1/2 tsp Tumeric, dry ground
1 tsp Chili flakes
1 tsp Cumin seeds, crushed (use the back of a small pan on a hard surface)
1/2 cup Water


Sliders: Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

Enoki Fries: Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.

Wood Grilled Border Springs Lamb Burger

Wood Grilled Border Springs Lamb Burger with Hen of the Woods Mushrooms, Arugula, Air Cured Black Olives, Goat Feta & Romesco on a Brioche Bun with House Fries


Lamb Burger
2 pounds Border Springs Ground Lamb
3 ounces of roasted hen of the woods mushrooms, chopped
1/14 cup Air Cured Black Olives
2 tablespoons fresh parsley minced
2 sprigs fresh oregano minced
2 tablespoons salt
¼ teaspoon ground black pepper
1 tablespoon granulated garilice
1 teaspoon red pepper flakes

Romesco Sauce
2 red peppers char roasted
1 red onion char roasted
5 cloves of roasted garlic
¼ cup red wine
2 tablespoons smoked paprika
1 cup olive oil
1 tablespoon salt


Mix all ingredients together in a large bowl. Mix them thoroughly.
Make patties out of the mixture. Ideally 4 ounce patties.

Once the patties are formed put them on the grill. Cook to desired temperature.

Bulla Sliders

Recipe and photo courtesy of Chef Dego Solano from Bulla Gastrobar, Coral Gables, Florida


5 lbs of ground beef
2.5 lbs of ground veal
2.5 lbs of pork
2.5 lb of sautéed oyster mushrooms

2 cups of Port
1 cup of Demi Glaze
¼ cup of honey
2 sprigs of thyme
1 cup Crimini Mushrooms

Arugula Mix
Mix arugula
pickled onions
white vinegar


Reduce port to 1 cup, add demi glaze, honey and thyme and let simmer for 10 minutes.
Sautee crimini mushrooms with garlic and olive oil.
Add crimini mushrooms to sauce.
Add all ingredients to mixer and mix with paddle for 45 minutes.
Portion patty and cook to desired temperature
Add sauce to burger, add piquillo peppers, Cipollini onions and tetilla cheese and wait until cheese melts
Set patty in Homemade Focaccia bread
Mix arugula, pickled onions, white vinegar and salt, add to patty.
Garnish with Tomato petal and guindilla pepper.

DMK Burger Bar’s Better Burger

Serves 4


1lb ground grass-fed bison
12 oz shiitake mushrooms
4 heads baby bok choy
1/2 cup curry sauce (recipe below)
3/4 cup wasabi cole slaw (recipe below)
4 hamburger buns
3 Tbs butter

Curry Sauce:
4oz Seeds of Change Certified Organic Simmer Sauce Jalfrezi (This is available in stores)
2oz Sriracha
1 oz soy sauce
1 Tbs minced garlic
1/8 tsp cumin

Wasabi cole slaw:
2 cups shredded cabbage
1/3 cup mayonnaise
2 Tbs prepared wasabi
1 Tbs soy sauce
1/8 cup sour cream
6 tbl white vinegar


Stem the mushrooms and dice into 1/2 inch squares. Then sauté in 1 Tbs butter. When they are cool combine with the bison and form into four patties with diameter slightly bigger than the bun.
Butter the buns and reserve. Halve the bok choy and sauté or grill until tender, reserve.

Curry Sauce:
Combine all ingredients.

Wasabi cole slaw:
Soak the cabbage in the vinegar for 15 minutes.
Meanwhile combine all other ingredients to make the dressing.
Drain half the vinegar and mix the dressing in with the cabbage and reserved vinegar.
Season and add more wasabi if you like it spicier.

To assemble:
Toast the bun until lightly browned on the grill or in a pan.
Season the patty with salt and pepper, then cook the burgers over high heat to the desired temperature.
Place the sauce on each bun.
Place the bok choy on the bottom bun, top with the burger and the slaw, then top with the bun and serve!

Southwest Beef and Mushroom Burger


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.