Posts Tagged ‘burger’

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers


For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar

For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste

For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns


1. Preheat the grill to high heat.
2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. 5.Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

Mediterranean Blended Burger

Prep time: 15 minutes
Cook time: 10-15 minutes
Servings: 4


1/2 pound crimini or white button mushrooms
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns


Finely dice mushrooms or gently pulse in food processor.

In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.

Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined.

Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun.

Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions.

Cedars Cafe’s 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

Patty Ingredients:

2-3 pounds Portabella mushrooms, cleaned & chopped
1-2 pounds shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
1 pound ground chuck
1 pound ground short rib
¼ pound ground lamb fat
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons butter
¼ cup red wine


1. First in large pan melt butter & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set side to cool.

2. Then using a food processor, puree into a paste.

3. Next in a large bowl mix chuck, short ribs & fat till they come together (do not over mix) add spices & mushroom paste. Then form into burgers and grill!


To Make Sauces:

Pomegranate Ketchup

You can do this 2 ways make homemade ketchup (we recommend it) or a short cut for less time on your hands would be adding Pomegranate molasses to your favorite store bought ketchup, while it may be a good time saver you will be missing out on being able to control the sugar in your sauce. Below is the homemade one. If tomatoes are in season you can blanch and skin fresh tomatoes, instead of whole canned ones.


1 can whole tomatoes in juice, Puree in blender
½ onion chopped
3-4 garlic cloves chopped
1-2 tablespoons of olive oil
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon salt
1/3 cup light brown sugar
½ cup Vinegar
½ cup tomato paste
1/3 cup Pomegranate molasses


1. In a medium pot, on low Sautee onion & garlic in oil, until golden then add spices, tomatoes & paste. Cook for few mins then add sugar & vinegar, cook uncovered on low till thicken. Cool, adjust salt & pepper then add pomegranate molasses.


Banana Pepper Curried Mustard

This is a great sauce for not only burgers but almost anything really. It lends itself to the heat of the dish, which goes perfectly with the tang of the pomegranate ketchup and the earthiness of the tahini remoulade.


1 jar of yellow banana peppers, drained & chopped
½ yellow onion, chopped
½ bell pepper, chopped
2-3 tablespoons ginger
¼ cup vinegar
2 teaspoons agave
1 cup whole grain Dijon mustard
3-4 tablespoons curry powder
Salt to taste
Water to thin


1. Place all ingredients in food processor or blender and puree till smooth. Adjust seasoning to taste.


Tahini Remoulade

I know what you’re thinking, tahini is no mayo, why didn’t they use taziki? Well its simple really tahini is so underused in our humble opinion and when you combine it with low fat Greek yogurt, capers, pickles, cucumber, dill, banana peppers & garlic you will stock jars of this nutty delishness In your pantry for other dishes.


1 cup tahini paste
½ cup Greek yogurt plan low fat
½ fresh lemon juiced
½ cup minced pickles
¼ cup chopped capers
¼ cup diced pepperoncini
4-5 minced garlic cloves
½ grated cucumber
1 bunch chopped dill


1. Mix everything in large bowl, adjust seasoning and chill for 12 hours.


Burger Toppings:

Balsamic Onions – yellow onions cooked on low heat for 30-45 mins in balsamic vinager
Pepper Bacon
Goat Cheese
Ciabatta buns
Fig jam


To Assemble Burger:

Toasted Ciabatta buns, then lightly glaze the tops with fig jam. Then top with pomegranate ketchup, Banana pepper curry mustard, spinach, balsamic onion & bacon. Place cooked patty, top with tahini remoulade, goat cheese & avocado, top with bun. Enjoy!

Portobello Alpine Beef Burgers

If you’re looking for a new dish to add your dinner repertoire, this lactose free Portobello mushroom burger recipe is perfect! Combine Portobello mushrooms with lean ground beef for a juicy, robust burger that the family will love. 4 ounces of shredded Cabot Alpine Cheddar infuses the burger with a uniquely cheesy flavor. The burger patties are easy to make and you can pan-fry them in the kitchen—no need to fire up the grill! Serve it on a warm, toasted bun with your favorite crisp veggies and condiments for a heavenly burger.


1 Portobello mushroom cap, stem and gills removed, finely chopped (about 1 cup)
4 ounces Cabot Alpine Cheddar, Cabot Seriously Sharp Cheddar or Cabot Horseradish Cheddar shredded (about 1 cup)
2 tablespoons dry breadcrumbs, preferably whole-wheat
3/4 teaspoon salt
1/2 teaspoon granulated garlic powder
1 pound lean ground beef, 90 to 93% lean
Fresh ground pepper
1 teaspoon extra-virgin olive oil
4 buns, preferably whole-grain, toasted if desired
4 large slices tomato
4 leaves green-leaf lettuce, onion slices, reduced fat mayo and pickle chips, if desired


Blend mushroom, cheese, breadcrumbs, salt and garlic powder together in a large bowl with clean hands. Add beef and gently break up the meat and toss with the cheese mixture. Gently press meat and cheese mixture together, kneading ever so slightly. Do not over work or it’ll be spongy. Form into 4 4-inch patties. Sprinkle with pepper.

Brush oil over the bottom of a large non-stick pan and heat over medium heat. Add patties and cook until crispy and browned on the bottom, about 5 minutes. Turn gently and continue cooking until the burgers are cooked through and the cheese is melting out the sides of the patties, about 5 minutes more. Let rest 2 minutes before assembling on the buns with optional accompaniments.

Chef Dan Long’s Blended Burger

Prep Time: 20 minutes
Grill Time: 10 minutes
Serves: 4


1 lb. 80% lean ground beef
½ lb. ground lamb
2 c. finely chopped Shiitake Mushrooms
2 tsp. Worcestershire Sauce
1 tbs. mushroom powder*
1 Yellow Onion, thinly sliced and caramelized**
Fresh sliced gruyere cheese
½ c. Fresh Arugula
¼ c. of Garlic + Thyme Aioli
Salt and cracked pepper, to taste
4 Brioche Buns (or hamburger buns of your choice)


1. In a bowl, combine ground beef, lamb, chopped shiitake mushrooms, mushroom powder, Worcestershire Sauce, salt and cracked pepper. Mix well and form into patties.
2. Cook on grill until prepared to your liking, adding cheese if desired.
3. Assemble on toasted brioche bun with Aioli, caramelized onions, arugula and other toppings as desired.
4. Enjoy!

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.


16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend


1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

Cremini-Lamb Burger

Cremini-Lamb Burger with Charred Scallions, Boursin, Pickles and Tomato on a Potato Roll by Hugh Acheson

Serves: 4


8 ounces cremini mushrooms
4 tablespoons unsalted butter, at room temperature
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1 tablespoon chopped fresh thyme
1 bunch scallions
1 teaspoon kosher salt
freshly ground black pepper to taste
1 pound ground lamb
1 ripe large tomato tomato
16 crinkle cut dill pickles
1 5-ounce container of Boursin cheese, divided into 4 equal parts
Martin’s potato buns


Finely chop the mushrooms.

Add 3 tablespoons of the butter to a large sauté pan (12 inch or so) and place it over medium-high heat. When the butter bubbles and froths add the shallots and cook for 1 minute. Reduce the heat to medium and add the garlic, mushrooms and fresh thyme.

Cook for 10 minutes, stirring often. Season with ½ teaspoon of kosher salt. Remove the mushroom mixture from pan to a large bowl and place into the refrigerator to cool, spreading the mixture out with a spatula so it will cool more quickly.

Clean out the pan with a paper towel, place it over medium-high heat and add the olive oil to the pan. Add the scallions to the pan and char them for 4 minutes on each side. Remove the scallions, chop into ½ inch pieces, and add them to the mushrooms.

Place the ground lamb into a large bowl and season with the remaining kosher salt. Add the cooled mushroom and scallion mixture and mix well to thoroughly incorporate all components. Divide the mixture into 4 equally portioned balls and then form each into patties, about 5 inches in diameter and 1 inch thick. Store them in the refrigerator until ready to grill.

Spread the remaining 1 tablespoon of butter on each bun and toast in a pan over medium heat until each side is a nice buttery brown. Remove and cool while the burgers cook.

Get the grill hot and cook the burgers for 3 minutes per side. When they’re done, rest the burgers off the heat for 3 minutes.

Top each bun bottom with a burger, then the Boursin, then a seasoned slice of tomato, and finish with the pickles. Eat!

Classic Blended Burger

Prep time: 15 minutes
Cook time: 10-15 minutes
Servings: 4


1/2 pound crimini or white button mushrooms
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns


Finely dice mushrooms or gently pulse in food processor.

In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.

Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined.

Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun.

Topping recommendations: fresh tomato, red onion, butter lettuce, cheddar cheese and your favorite spreads.

Ménage a Trois Burger

Mushroom Duxelle

2 cups shallot minced
2 cups garlic minced
1 cup serrano minced
10lbs button mushrooms minced
1⁄2 bottle white wine
3 bunch parsley finely minced
1⁄2 cup oil

1. coat pan with oil
2. add shallot, garlic, and serrano to hot oil, sweat until shallots and serrano’s begin to tender
3. season with salt
4. deglaze with wine until au sec
5. add mushroom and stir frequently until mixture is au sec
6. taste and adjust seasoning with salt and pepper
7. take off of heat and lay out on a sheet pan lined with parchment paper
8. cool in walk in
9. once cooled toss in the parsley

Burger Patty

2.5oz mushroom duxelle
2.5oz ground beef
2.5oz Mexican chorizo
1.25oz blue cheese crumbles

1. mix duxelle, beef, chorizo and blue cheese crumbles in a bowl until all ingredients are well combined
2. form into a ball and flatten into a patty

Cilantro Lime Cayenne Aioli

I bunch Cilantro
2 Lime (juice)
1⁄4cup Cayenne
1qt Mayo

1. Mix all ingredients in a mixing bowl


1oz Cambozola
1⁄2oz Pasilla chile roasted, peeled, deseeded, julienned
1⁄4oz Serrano deseeded and julienned
1⁄2oz Red onion sliced
1⁄2oz button mushroom sliced
2oz Arugula
1⁄2tbsp Demi glaze
1⁄4oz Cilantro lime cayenne aioli
1 onion bun (5’’)
Melted butter

Burger Assembly
1. cook patty on flat top (patty will be too soft for the grill)
2. while patty cooks, in a pan sauté pasilla, serrano, mushrooms, and red onion
3. brush onion bun with butter and place on flat top to toast
4. season veggie mixture with salt and glaze with the demi glaze
5. once patty is medium add cambozola to the patty and allow cheese to melt (patty should be medium well by then)
6. on bottom bun spread cilantro lime cayenne aioli
7. top with patty
8. on top of patty place the veggie and demi glaze mixture (taste to adjust seasoning)
9. top with top bun
10. serve with fries
11. enjoy with a pint of Dog Fish Head Midas Touch

Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce

Serves: 4

25 ounces whole peeled tomatoes—pureed and strained
4 ounces butter, unsalted
¼ c olive oil
12 ounces maitake mushrooms, or any mushroom of choice
1 ¼ pounds ground beef
2 ounces ground bacon
6 ounces fresh ricotta
2 ounces grated pecorino-romano
1 egg plus 1 yolk
a few swipes fresh nutmeg
4 fresh sage leaves, finely chopped
1 ounce fresh breadcrumbs, about 1 slice fresh bread
4 ounces Italian provolone picante, shredded
4 brioche hamburger buns

Preheat oven to 350 degrees.

Place tomatoes and butter in a large sauce pot. Bring to a gentle summer and cook for 20 minutes, then season gently with salt. Set aside.

Break maitake mushrooms into large chunks. Warm a large sauté pan over medium high heat and sauté maitake mushrooms in olive oil until tender and golden in some spots. Season lightly with salt, cool completely, then place mushrooms in a food processor and pulse a few times to break up into ¼-inch pieces.

Place mushrooms, beef, ground bacon, ricotta, pecorino-romano, eggs, nutmeg, sage leaves, breadcrumbs and 1 ¾ tablespoons salt in a large bowl. Mix completely, then form into 8-ounce patties in an ovular shaped meatball form.

Place patties in an ovenproof tray and cover by 2/3 with tomato butter sauce. Cover tray with foil and bake for 1 hour, turning 180 degrees after 30 minutes.

To serve, toast brioche buns, place a warm burger patty on bun, top with 1-ounce provolone cheese and warm sauce.

Argyll Whiskey Beer’s “Fungi” Burger

Serves: 10-15, 6 ounce portions


5 lbs. 80/20 Ground beef
4 lbs. cremini mushrooms
3 tbsp garlic


Fine dice mushrooms and mince garlic, dry in sauté pan over low heat.
Cool mushrooms, fold into meat.
Cook medium, and serve with butter braised leeks and gruyere.

Earth & Turf Burger

A blend of mushrooms and meat make up the patty of this Earth & Turf Burger courtesy of Chef Richard Blais.

Yield: 8 burgers plus an extra taste!


Burger Blend – Mushrooms
12 ounces portabella mushrooms
9 ounces shiitake mushroom caps
9 ounces button mushrooms

Burger Blend – Meat*
12 ounces beef chuck
9 ounces beef short rib
9 ounces beef brisket
*You may also use a freshly ground, 20% fat store bought blend.


Patty Preparation
1. In a pan with high-quality butter, roast the mushroom blend until golden. Then sprinkle with salt, pepper and a squeeze of lemon juice.
2. Place on a paper towel and cool.
3. In a grinder, grind the roasted mushrooms.
4. Use paper towel to blot out any remaining moisture.
5. Gently fold the cooked mushroom grind and beef grind together.
6. Form into ¾ inch thick patties.

Patty Seasoning
1 tsp Worcestershire powder
½ tsp garlic powder
½ tsp onion powder
½ tsp Porcini mushroom powder
Salt & pepper to taste

Cooking Instructions
1. Season burger with the spice blend and salt and pepper on both sides.
2. Cook in a pan or on a hot grill for 3-4 minutes per side.
3. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the burger as it cooks.

Condiment Options
Brioche or burger bun
Mushroom Ketchup (recipe below)
Mushroom Mayo (recipe below)
Caramelized onion
Sliced Gruyere cheese
Bread & butter pickles

The Build
1. Toast a brioche or burger bun in butter or olive oil.
2. Spread the Mushroom Ketchup and Mushroom Mayo on the bottom bun.
3. Next add caramelized onions followed by burger patty topped with melting Gruyere cheese.
4. Finish with bread & butter pickles and top bun.

Mushroom Ketchup
1 tsp curry powder
¼ cup low sodium soy sauce
2 cups shiitake mushroom stems
2 cups water
3 tbsp ketchup
3 tbsp hoisin sauce
3 tbsp orange juice

1. In a pot, boil the curry powder, soy sauce, shiitake stems and water until it reduces to approximately ½ cup of liquid.
2. Strain and add the ketchup, hoisin sauce and orange juice.
3. Stir until combined and smooth.

Mushroom Mayo
1 quart button mushrooms
1 cup heavy cream
1 cup mayonnaise
Salt & white pepper to taste
½ tsp white truffle oil

1. Simmer the button mushrooms in the cream for 15 minutes.
2. Puree the mixture in a blender until completely smooth.
3. Add the mayonnaise and seasonings and combine thoroughly.