Posts Tagged ‘Dinner’

Wood’s Kitchen Blended Burger

A mouth-watering Worcestershire glazed double mushroom burger with charred vidalia onions served on a mushroom salted brioche bun.

Yield: 8 4 ounce burgers

Ingredients

Worcestershire Glaze:
1 c Worcestershire sauce
1⁄4 c light corn syrup
2 tbsp thyme leaves
Pinch cayenne pepper
Pinch white pepper

Charred Onions:
2 vidalia onions, sliced into -inch rings
2 tbsp grapeseed oil
Salt and pepper to taste

Burger Patties:
20 oz blend of ground chuck and short rib with a 65/35 meat-to-fat ratio
12 oz crimini mushrooms, finely chopped
Salt and pepper to taste Vegetable oil
8 toasted heavy brioche buns

Directions

Worcestershire Glaze:
In a saucepan over medium-high heat, reduce Worcestershire sauce by half, about 12-15 minutes. Add corn syrup, thyme, cayenne, and white pepper. Let sauce reduce by a quarter or until thick and syrupy, about 7 minutes. Remove from heat.

Charred Onions:
Separate onions into rings. In a large bowl, season onions with grapeseed oil and salt and pepper. Heat a cast-iron skillet over high heat to smoking point. Add onion rings to skillet and allow to char, about 1 minute. Flip and continue to cook, about 1 minute. Remove onions from pan and place in an airtight container to steam using the residual heat.

Burger Patties:
In a large bowl, combine ground beef and chopped mushrooms. Form into eight 4-ounce balls and season with salt and pepper. Meanwhile, heat a cast-iron skillet over high heat to smoking point. Lightly oil the skillet and add burgers.

Working with 2 burgers at a time, sear for 2 minutes. Using a spatula, atten burger balls and and continue to sear for 30 seconds. Flip and continue to cook for 1 minute. Remove from pan and brush with Worcestershire glaze. Continue with remaining 6 patties.

Place each cooked burger patty on the bottom half of the toasted buns. Top patties with mound of charred onions and brush with Worcestershire glaze. Top with bun and serve.

Concha Burger

Ingredients for 6 Patties:

36 oz. ground beef sirloin
10 oz. pork chorizo
12 oz. Shiitake mushrooms
salt and peppercorn medley to taste
2 cloves minced garlic

Toppings per 6 Burgers:

6 slices tomato
12 slices homemade pickled cucumber (recipe below)
6 slices smoked gouda cheese
3 oz. Enokitake mushrooms for topping
6 oz. chipotle aoili
6 oz. strawberry fig jam (recipe below)
6 eggs fried in duck fat
12 slices applewood bacon.
Head of butter lettuce

Directions for Patty:

Combine the sirloin, pork chorizo, salt, peppercorn mix and garlic in a medium bowl. Finely mince the Shiitake mushrooms using a food processor or knife. Add the raw mushrooms to the meat mixture and mix until combined. Form the mixture into 6 patties and set on a baking sheet. Refrigerate for at least one hour. Grill burgers on flat-top grill or cast iron skillet for 3-5 minutes per side. Top with gouda and cook until melted.

Pickling Dressing:

2 oranges, peeled and cut into quarters
2 limes, peeled and cut into quarters
2 cups white vinegar
1 cup rice vinegar
1 1/2 cups sugar
1 tsp. of salt
1 pinch ginger
1 red onion, sliced
1 cucumber, sliced

Directions for Pickled Onions and Cucumbers:

In a sauce pan, combine all ingredients over medium-high heat. Boil until sugar dissolves, then remove from heat. Add the red onions and cucumbers to the hot liquid. Once the onions are wilted, remove from the liquid. Leave cucumbers in the hot pickling liquid for one additional hour. Remove cucumbers from liquid and set aside.

Strawberry Fig Jam

1 pint fresh strawberries, stems removed
1 pint fresh figs
2 cups sugar
2 tbsp. lemon juice
1 tbsp. vinegar

Directions for Jam:

Add strawberries, figs, sugar, lemon juice and vinegar to a medium sauce pan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for 20 minutes, or until the mixture is thick. Let cool.

Concha Buns

Concha dough:
3 tsp. active dry yeast
1/2 cup warm water (105° F to 115° F)
1 egg
1 tsp. salt
1 tsp. sugar
1/3 cup butter, melted
3 3/4 cup flour
3 tbsp. baking powder

Concha topping:
1/4 cup butter
1 vanilla bean
1/2 cup flour
1/3 cup granulated sugar

Directions for Concha:

Preheat oven to 350°. Add yeast and water to large mixing bowl, and stir until dissolved. Add egg, salt, sugar, butter, flour and baking powder. Mix to combine. Transfer dough onto a lightly-floured surface, and knead until the dough is smooth and elastic. Divide the dough into 2 ½ oz. balls and place on a baking sheet.

To make the topping, combine all ingredients in a medium bowl and mix until a silky sugar dough icing is formed. Divide the dough into six equal parts and pat into a circle. Place a circle of topping dough onto each Concha ball, shaping it down over the sides. Make five or six cuts across the topping to form a criss-cross pattern., then refrigerate for one hour. After the dough has risen, bake for 11 min at a 350°.

Burger Assembly:

Slice concha in half and spread one half with aioli and other half with jam. Place the blended burger on the bun, then top with tomato, lettuce, fried egg, bacon, pickled cucumber and Enokitake mushrooms. Enjoy!

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

Ingredients

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

Directions

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

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.

Portabella Satay with Spicy Peanut Sauce

Yield: 24 servings

Ingredients

Peanut Sauce
2⅔ cups Chunky peanut butter
2 cups Coconut milk
½ cup Lemon Juice
¼ cup Honey
8 cloves Garlic, chopped
1 tablespoon + 1 teaspoon Ground cumin
1½ teaspoons Crushed red pepper

Satay
24 Portabella mushrooms (about 2.5 ounces each)
Vegetable oil as needed
Cilantro and red pepper flakes, for garnish as needed

Directions

To make peanut sauce, thoroughly combine peanut butter, coconut milk, lemon juice, honey, garlic, cumin and red pepper.  Let stand at least one hour to marry flavors.

To prepare satay, remove stem and brush each portabella cap with oil; season well with salt and pepper.  Arrange on sheet pan.

Bake at 500˚F until mushrooms are tender, about 8 minutes.

Cut one portabella cap into 3/8-inch slices; thread slices on 2 skewers.  Repeat with remaining caps; reserve.

Per Order

Grill 2 skewers, turning a couple of times, until tender and lightly browned, about 2 minutes per side.  Sprinkle with coriander.  Serve with ¼ cup peanut sauce on the side.  Garnish with red pepper flakes if desired.

Mushroom Spinach Homemade Sausage Patties

Roasted and finely chopped cremini mushrooms are blended with chopped spinach, organic pork, and the perfect spices for these easy make ahead healthy homemade sausage patties! Paleo and Whole30 friendly.

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Serves: 10 patties

Ingredients

1 pound organic ground pork (or your favorite ground meat)
Cremini Mushrooms, about 2 cups whole (3/4 cup finely chopped and roasted*)
½ tsp olive oil for roasting mushrooms
Handful of fresh spinach, very finely chopped
½ tsp fine grain sea salt
½ tsp onion powder
¼ tsp garlic powder**
⅛-1/4 tsp crushed red pepper (depending on level of spice preferred)
½ tsp fennel seeds
1 tsp Italian seasoning blend
1-2 tsp olive oil or other cooking fat for frying the patties

Instructions

1. First, roast your mushrooms whole.
2. Preheat your oven to 400 degrees. Toss the mushrooms with the ½ tsp olive oil and spread out evenly on a foil lined baking sheet, then roast for about 1015 minutes until softened and fragrant. Allow to cool prior to chopping.
3. Once mushrooms have cooled enough, chop them to a fine consistency similar to that of your ground meat.
4. In a large bowl, combine the ground pork, roasted chopped mushrooms, chopped spinach, salt, and all the spices and mix well.
5. Form the mixture into about 10 small patties. Heat a large heavy skillet to med/medhi heat and add your cooking fat to ensure the patties won’t stick while cooking.
6. Cook the patties (in batches if you need to) 34 minutes on each side, or until cooked through with a golden brown exterior. You can either serve right away, or allow to cool and then freeze for later use. Enjoy!

Notes
*See Instructions
**Optional

Easy Mushroom Kefta Kebob

Tender and juicy ground beef and mushroom kebobs are bursting with flavor! This easy mushroom and kefta kebob recipe is a perfect way to become a blendetarian and enjoy all the flavors of beef but with half the calories!

INGREDIENTS

1 Lb. Ground Beef 15% fat
12 oz of crimini mushrooms
2 Handfuls parsley
1 Onion, roughly chopped into large pieces
2 tsp. salt
1 tsp. black pepper
2 tsp. sumac
1 tsp. 7 spices
extra salt and pepper for mushroom seasoning
1 tbsp olive oil

Yogurt Sauce
1 cup Greek Yogurt or Labne (Middle Eastern Yogurt)
2 tbsp chopped parsley
1 tsp chopped dill

INSTRUCTIONS

1.Clean the mushrooms well and dry them thoroughly with a towel.
2. Place in a bowl with olive oil and sprinkle with some salt and pepper.
3. Preheat grill to high heat or oven to about 400 degrees and roast or grill until tender. About 10 minutes. Set aside and allow to cool.
4. In a food processor, add the mushrooms, parsley, onion and all the spices. Pulse a few times until everything is smooth.
5. Add to ground beef to the food processor. Pulse to incorporate
6. Chill for at least an hour in the fridge. If the meat does not cool, it has a higher risk of falling off the skewers while cooking.
7.Shape into long sausage shapes around thick skewers.
8.Preheat your grill. The ideal grill to use is one with charcoals, however if one is not available a gas grill is just fine. In the winter times I use a hot 450-degree oven and it works out great as well.
9.Spray down your grill with non stick spray. Place skewers on grill, careful to rotate every 5 minutes until meat reaches an internal temperature of 155 degrees F.

Yogurt Sauce
10.Combine herbs and yogurt and serve alongside kebobs.

NOTES
1. If thin skewers are used the meat will fall off the skewers. Sometimes, the skewers just do not work for me. So I simply shape them into long sausages and grill that way. You can place the skewers in just for presentation when they are done.
2. Make sure you do NOT move the meat off the grill until it releases easily. The meat will form a nice crust when it is ready to be flipped and will not stick to the grates.

Grilled Cheesy Portabello Caps with Turkey & Sage

Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.

Ingredients

4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)

Directions

Preheat grill to medium.

Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.

In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.

Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.

Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.

Chef Dan Long’s Blended Burger

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

Ingredients:

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)

Method:

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.

Ingredients

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

Method

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.

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.