MUSHROOM BURGERS
Mushroom Burgers
15
Minutes Prep Time
15
Minutes Cook Time
4
Servings
INGREDIENTS
BURGERS AND TOPPINGS
1 ¼ lb ground chuck, 70/30 blend
2 oz shitake mushrooms
2 oz cremini mushrooms
4 oz button mushrooms
1 teaspoon salt
1 teaspoon pepper
4 brioche buns
1 tablespoon unsalted butter
2 oz arugula
4 slices cheddar cheese
8 slices Heirloom tomatoes sliced 1/4-inch thick
SWEET POTATO FRIES
1 large sweet potato
1 tablespoon canola oil
Salt and pepper to taste
INSTRUCTIONS
BURGER
Place Mushrooms in a food processor and pulse until finely chopped.
In a large mixing bowl, combine ground beef and mushrooms. Add salt and pepper mixing all ingredients thoroughly.
Make (4) 6 oz Patties from the mushroom burger blend. Allow to rest in the refrigerator for 1-2 hours to firm up.
Fire up tail-gate grill: Cook until desired temperature: Melt Cheddar Cheese on burger while cooking
**Ground beef should be cooked to minimum temperature of 155 degrees F.
Chef’s Tip** Bun choice: You can use your favorite, many people like sesame seed or Kaiser roll, my favorite for this burger is a buttery brioche bun.
Toast Bun on the grill. Melt 1 tbsp of butter, brush onto bun, cook until golden brown.
SWEET POTATO FRIES
Peel and cut sweet potato into ½ inch by ½ inch by 4 inch segments
Place prepared sweet potato fries into water until ready to use.
Pre-heat oven to 350 degrees convection bake
Heat cast iron skillet
Toss sweet potato fries lightly in oil
Place the sweet potato fries into the hot skillet and caramelized on each side. Cook until golden brown. Salt and Pepper for taste
Remove the skillet from the cook top and place into pre-heated oven.
Bake for 3-5 minutes or until sweet potato fries are tender
BUILDING THE PLATE
Place bottom of the bun on the plate
Add grilled mushroom burger to the bottom of the bun (with cheese if desired)
Top with two slices of tomato
Top with .5 oz arugula
Place top of toasted bun on the burger
Add sweet potato fries to the plate & serve! Enjoy!