Posts Tagged ‘Chef Jenn Louis’

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.