Posts Tagged ‘burger’

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

This blend burger combines 12 ounces of maitake mushrooms with 1.25 pounds ground beef and 2 ounces of ground bacon.

Serves: 4

Ingredients

Tomato Butter Sauce:
25 oz whole peeled tomatoes – puréed and strained
4 oz butter, unsalted

Burger Patties:
1⁄4 c olive oil
12 oz maitake mushrooms,
or any mushroom of choice
1 1⁄4 lbs ground beef
2 oz ground bacon
6 oz fresh ricotta
2 oz grated pecorino-romano
1 egg plus 1 yolk
A few swipes fresh nutmeg
4 fresh sage leaves, finely chopped
1 oz fresh breadcrumbs, about 1 slice fresh bread

To Serve:
4 oz Italian provolone picante, shredded
4 brioche hamburger buns Salt to taste

Directions

Preheat oven to 350 ̊F.

Tomato Butter Sauce:
Place tomatoes and butter in a large sauce pot. Bring to a gentle simmer and cook for 20 minutes, season gently with salt. Set aside.

Burger Patties:
Break maitake mushrooms into large chunks. Warm a large sauté pan over medium-high heat, add olive oil and mushrooms, cook until tender and golden. Season lightly with salt, cool completely. Place mushrooms in a food processor and pulse several times to 1⁄4-inch pieces.

In a large bowl, combine mushrooms, beef, ground bacon, ricotta, pecorino-romano, eggs, nutmeg, sage leaves, breadcrumbs and 1 3⁄4 tablespoons salt, mix well. Form into four 8-ounce, oval balls. Place patties on an ovenproof tray, atten slightly and spoon over 2⁄3 of the tomato butter sauce. Cover tray with foil and bake for 1 hour, turning the tray 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. Top with bun and serve.

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, 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.

Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavorful, simple to make and a lighter alternative to a traditional beef burger.

Yield: 6 (1/4 lb.) patties

Ingredients:

1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. 95% lean ground chicken
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
6 hamburger buns
6 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Directions

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

2. In a large bowl combine mushrooms, chicken, onion and garlic; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

3. Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt

4. Place patty on warmed bun and top with lettuce, tomato and red onion.

Nutritional Information: Calories: 370, Total Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 115 mg, Sodium: 610 mg, Total Carbohydrate: 35 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 25 g

Blended Turkey with Avocado Mushroom Burger

Theses juicy turkey burger are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.

Yield:

6 (1/4lb.) patties

Ingredients:

1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
1/2 cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
6 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Directions:

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F.

Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.

 

Nutritional Information: Calories: 370, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 380 mg,
Total Carbohydrate: 37 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 22 g

Pepper-Crusted Burgers Filled With Roasted Mushrooms and Swiss Cheese

Serves: 4
Active Time: 30 minutes
Total Time: 1 hour

Ingredients

For the Mushroom Stuffing:
8 ounces mixed mushrooms, sliced
8 ounces baby Portobello mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
1/2 teaspoon fresh-squeezed lemon juice
3 sprigs fresh thyme
Kosher salt and black pepper

For the Burgers:
1 1/2 pounds ground beef
1 1/2 tablespoons grated onion
1 tablespoon steak sauce
1 teaspoon garlic powder
4 slices of Swiss cheese, plus (4) 1 ½” cubes Swiss cheese
1/4 cup cracked black pepper for crusting
4 hamburger buns
Toppings, as desired

Directions

Adjust oven rack to lower-middle position and preheat oven to 400°F.

Place mushrooms garlic, olive oil, vinegar, lemon juice and thyme in a 13″ x 9″ baking pan. Season with salt and pepper and toss to combine. Transfer to the oven to cook until liquid is absorbed and mushrooms are tender, stirring halfway through, about 25 minutes total. Remove from oven. Discard thyme, scoop mushrooms onto a cutting board and finely chop mushrooms.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Place ground beef, onion, steak sauce and garlic powder in a large bowl. Season with salt and pepper and thoroughly combine using hands. Do not over-mix.

Divide meat into four equal portions. Fill each patty with a cube of Swiss cheese and 1 1/2 tablespoons of mushroom filling, creating burgers with thick, flat sides.

Place 1/4 cup pepper on a plate. Roll burgers through the pepper along the outsides to crust the rims.

Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until well charred and center of burgers register 110°F on an instant read thermometer, about 5 minutes. Place cheese on top of burgers and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium, 1 to 2 minutes longer. Transfer burgers to a large plate.

Toast buns over center of grill until golden brown and warmed through. Top burgers as desired, place in buns, and serve.