The Forest Burger (Foodservice portion)

Recipe courtesy of Chef Jason Petrie, Revolution Brewing Company, Chicago


Sautéed crimini mushrooms, Gorgonzola and crispy shallots bring depths of decadent flavor to this Revolution Brewery burger.

Yields 24 servings

Serving Size: 1 10-oz burger


15 lbs. ground beef
Freshly ground black pepper
2 lbs. white button mushrooms
One 12-oz. bottle mild ale (such as Revolution’s Workingman Ale)
3 lbs. thinly sliced shallots
Seasoned batter, as needed for shallots
24 poppyseed hamburger buns
Vegetable oil
3 lbs. gorgonzola cheese


Season the beef with salt and pepper and form it into 10-oz. patties. Refrigerate.

Saute the mushrooms in a large pan with the ale until tender. Season with salt and pepper. Refrigerate until needed.

For each serving, to order: grill 1 burger to desired doneness. Reheat 2 oz. mushrooms in a small pan. Coat 2 oz. shallots in batter and deep-fry until golden and crisp. Brush 1 bun with oil and heat it on a flat-top until lightly crisped.

Layer the bottom of the bun with the mushrooms, then the burger, top with 2 oz. gorgonzola, then the shallots. Finish with the top of the bun and serve immediately.

Nutritional Facts

Calories: 1190; Total Fat: 70g; Saturated Fat: 31g; Cholesterol: 305mg; Sodium: 1530mg; Protein: 96g; Carbohydrates: 42g; Dietary Fiber: 3g

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