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
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:
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.
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.
Balsamic Onions – yellow onions cooked on low heat for 30-45 mins in balsamic vinager
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!