Posts Tagged ‘burger’

Cremini-Lamb Burger

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

Serves: 4

Ingredients:

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

Directions:

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

Ingredients

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

Directions

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.

Ménage a Trois Burger

Mushroom Duxelle

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

Directions
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

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

Directions
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

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

Directions
1. Mix all ingredients in a mixing bowl

Burger

Ingredients
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
Salt

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

Ingredients
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
salt

Directions
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

Ingredients

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

Directions

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!

Ingredients:

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.

Directions:

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.

Belly Acres Mushroom State of Mind

Mushroom State of Mind, topped with pickled squash, roasted red peppers, bibb lettuce and ginger-lime aioli.

Recipe courtesy of Chef Rob Ray, Belly Acres Restaurant

Ingredients

Mushroom+Beef Patty:
4lbs. Chopped Button Mushrooms
10lbs. Beef

Directions

1. Cook mushrooms with a 1 tablespoon of Olive oil till tender.
2. Strain mushrooms and cool
3. Mix well with beef and form into patties
4. Season with salt and pepper before cooking

Ingredients

Ginger Lime Mayo
3c. Dukes Mayo
3T. Soy Sauce
4T Ginger (minced)
3T. Honey
1/2c. Lime Juice
1/2t. Red Pepper Flakes

Directions

1. Mix all ingredients, Refrigerate for 12 hours before serving.

Ingredients

Pickled Summer Squash
2qt. Sliced Summer Squash
4c. Water
2c. White Vinegar
6t. Sea Salt
1t. Celery Seed
1t. Mustard Seed
1/2t. Red Pepper Flakes
1/2t. Whole Black Pepper

Directions

1. Pack quart jars with sliced squash.
2. Mix water, vinegar and salt together
3. Distribute spices into the jars
4. Fill with the mixed brine.
5. Refrigerate for 1-2 days before serving.

Mushroom Bacon Butter Burgers

The mushrooms are pulsed to a perfect consistency and then are blended in with our ground beef. Add a few slices of bacon and the cheese of your choice and you’re all set to serve up a this divine burger worthy of any of your summer grill fests.

Yield 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:

1.75 pounds ground beef
4 ounces fresh mushrooms – pulsed
kosher salt/black pepper
2 tablespoons unsalted butter – cut into 6 equal portions
6 slices cooked bacon
6 slices cheese
6 hamburger buns

Directions

Into a large mixing bowl add: ground beef, mushrooms. Season with salt and pepper. Mix to combine.

Freeform 6 equal sized hamburger patties. Press 1 cube of cut butter into the middle of each patty. Set aside.

Preheat a grill pan over medium -high heat. Place patties onto grill pan (working in batches if necessary). Grill until at desired doneness. Flipping half way through.

Top patties with cheese during last minute of cooking and cover with pan with lid so that cheese melts. Prior to serving top with a slice of bacon.

Mushroom Beef and Swiss Burgers

If you are on the hunt for the ultimate burger look no further. This burger is full of flavor, is ultra moist, as well as drip down your chin juicy.

Ingredients:

1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
lettuce
extra swiss cheese
mayonnaise
dijon mustard
** can also add tomatoes and pickles if you like

Directions

  1. Finely chop 1/2 pound of the mushrooms using a food processor.
  2. Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
  3. Equally divide the meat into 4 balls.
  4. Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
  5. Thinly slice the remaining mushrooms.
  6. Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
  7. Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
  8. Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
  9. Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
  10. If you want more cheese on your burger, add to the top after flipping the burgers.
  11. Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
  12. Serve.
  13. Eat.

Mushroom Swiss Burger

This Mushroom Swiss Burger is the perfect addition to your summer cookout menus! Packed full of steakhouse flavor with delicious swiss cheese, this is one burger everyone will love!

Yield: 4 servings
Total Time: 15 minutes

Ingredients:

1 (8-ounce) package portobello mushrooms, diced
1/2 cup Panko bread crumbs
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 medium sweet onion, diced 2 cloves garlic, minced
2 large eggs, lightly beaten olive oil
4-6 slices Swiss cheese
4 hamburger buns favorite burger toppings

Directions

  1. Add mushrooms, Panko crumbs, Worcestershire sauce, salt, pepper, onion, garlic and eggs to a medium bowl. Stir to combine well.
  2. Drizzle olive oil into a medium skillet over medium heat. Form patties of the mushroom mixture and place in the skillet. Cook about 3 to 5 minutes on each side, making sure lightly browned and cooked throughout. Remove from skillet and serve with Swiss cheese, buns and favorite burger toppings.

Mushroom, Blue Cheese, and Caramelized Onion Burger

A combination of mushrooms finely chopped and simply folded into some ground sirloin add a few seasonings, grill, and top with caramelized onions, bacon, blue cheese and crispy onion rings.

Yield: Makes 4 burgers

Ingredients

For the Burger:
2 pounds of 85/15 ground sirloin
1 cup of cremini mushrooms
1 cup of domestic mushrooms
soy sauce to taste
Worcestershire to taste
Tabasco to taste
2 tablespoons of olive oil, or bacon fat drippings from the cooked bacon
Kosher salt and cracked black pepper to taste

For the Toppings:
2 thickly sliced sweet onions
1 teaspoon of unsalted butter
1 teaspoon of sugar
blue cheese crumbles
8 crispy cooked bacon strips
cooked onion rings
8 slices of mozzarella cheese
4 toasted brioche buns

Directions

1. Caramelized onions: In a large sauté pan on medium high heat add in the butter and caramelize the onions until golden brown. Add in the sugar to help brown. Note: May take up to 30 to 40 minutes to caramelize.
2. Preheat the grill to high (450° to 550°).
3. Burger: Add the mushrooms to a food processor and blend until smooth. Add the pureed mushrooms to a large bowl and thoroughly mix together with the ground sirloin, soy sauce, Worcestershire, Tabasco, salt and pepper. Form 8 patties with your hands and set on a sheet pan lined with parchment paper.
4. Brush the burgers with the olive oil, season them lightly with salt and pepper, and add them to the grill oiled side down. Once they are on the grill brush the other side with olive oil and season with salt and pepper. Cook for 3 to 4 minutes on each side or until golden brown grill marks have been formed or to your desired internal temperature have been achieved.
5. To keep the flames down use ice cubes were fire is consuming the burger to help tone down the flames and smoke.
6. Toast the brioche buns on the grill for 2 minutes until crispy.
7. To serve: place 1 cooked burger patty down on the brioche bun followed up with a slice of mozzarella cheese and then repeat the process again. Add on 2 tablespoons of the caramelized onions, 2 strips of bacon, and then 1 tablespoon of the blue cheese crumbles. Top it off with a few cooked onions rings, and then of course the top of the bun. Enjoy!

Backyard Beef and Roasted Mushroom Blend Burger

Yield 4 servings

Ingredients:

1 pound lean ground beef
8 ounces button or cremini mushrooms, sliced
2 tablespoons olive oil*
Sea salt and pepper to taste

Directions:

Pre-heat oven to 400 degrees.

Toss mushrooms with one tablespoon of olive oil, salt and pepper (to taste). Arrange, in a single layer, in a baking dish. Bake for 10-15 minutes or until tender. Drain and finely chop.

In a medium sized bowl, combine beef with chopped mushrooms, salt and pepper. Mix to combine.

Divide the beef-mushroom blend into four equal portions and form into patties.

Heat grill, grill-pan or skillet to medium high. Cook burgers for 4 minutes per side (for medium) or to desired doneness. Pair with your favorite bun and toppings.

*remaining one tablespoon of olive oil can be used if cooking burgers in a skillet or grill pan.