Chef Domenica Catelli’s Ultimate Burger 2.0
- Yield: 4-6 burger 1x
Description
The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.
Ingredients
Scale
- 1 lb ground beef
- 1/2 lb Portabello
- 1/2 lb Shitake
- 1/3 cup Braggs Liquid aminos
- .25 oz dry porcini, rehydrated in hot water, water discarded
- 2 tablespoons minced fresh garlic
- 2 tablesoons minced fresh parsley
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1/4 cup extra virgin olive oil
- 1 tablespoon nutritional yeast
- 1/4 cup grated Parmesan
- 1 teaspoon ground black pepper
- Salt to taste
Instructions
- Place whole mushrooms (stems included) in a large bowl. Pour in the Braggs and ½ of EVOO.
- Coat the mushrooms and lay out on two large sheet pans.
- Roast in 400 degree convection for 3-5 minutes.
- Remove mushrooms and pulse in batches in a food processor with porcinis.
- Turn the batches into a large mixing bowl.
- Don’t wash the food processor bowl. Pulse the garlic & herbs together. Garlic should be small.
- Add garlic/herb mix and remaining ingredients to the mushrooms. Stir together well with ground beef and form into 8oz patties.
If you like this, try these:
Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce
Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant
View Recipe
Catalonia Burger
Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.
View Recipe
Huit-a-Burger
Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.
View Recipe