MUSHROOMS INSIDE AND OUT BLENDED BURGER WITH FRIED SHITAKES, PICKLED ONIONS, AND HORSERADISH SAUCE
¾ cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon salt
1 large red onion, thinly sliced
½ cup mayonnaise
2 tablespoons prepared horseradish
½ teaspoon Dijon Mustard
1 tablespoon olive oil
4 ounces shitake mushrooms, stemmed and caps chopped
1, 5.2-ounce package garlic and herb cheese spread
2 tablespoons olive oil
8 ounces crimini mushrooms, chopped
8 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1 ¾ pounds 80/20 ground beef
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon black pepper
2 cups canola oil for frying
8 ounces shitake mushrooms with large caps, stems removed and cut into ½” slices
½ cup flour
1 egg, beaten
1 cup panko breadcrumbs
8 ounces shitake mushrooms with large caps, stems removed
2 teaspoons salt
Bread & Toppings:
6 brioche rolls
1 small English cucumber, sliced thin
2 cups baby arugula leaves
To make the pickled onions, combine the vinegar, water, sugar and salt in sauce pan and bring to a boil, stirring to dissolve the sugar and salt. Turn off the heat and add the sliced onions. Stir to coat and press the onions down so they are covered in the liquid. Set aside to pickle while you prepare the rest of the ingredients. Note – any extra onions will keep in a jar in the fridge for up to 2 weeks.
To make the sauce, combine the mayo, horseradish, and mustard in a small bowl and whisk to combine. Keep in the fridge until ready to use.
To make your cheese filling, sauté your chopped shitakes in the olive oil. Let cool and then mix with the herb cheese spread and place in the refrigerator until ready to use.
To make your burgers, heat the olive oil in a large frying pan over medium high heat and cook the chopped crimini mushrooms and garlic until soft and lightly browned. Stir in the Worcestershire sauce. Cool completely, then combine the mushroom mixture in a large bowl with the ground beef, Dijon, salt and pepper. Massage with your hands until everything is well combined.
Divide the meat mixture into 6 equal parts. Take each section of the meat and divide it into 2 parts. Make a flat patty with each part and place a 1/6th of the herb cheese mixture in the center of one patty. Top with the cheese with the other patty and seal the edges forming one large patty with cheese encased in the center. Repeat with the rest of the burger mix and cheese.
Heat your grill to medium high (about 400 degrees) and also heat your canola oil to fry your mushrooms in a Dutch oven (about 2” deep) to 450 degrees.
Prepare a breading station for your fried mushrooms. Place the flour in a pie plate or shallow bowl. Place your beaten egg in another small bowl and the panko in another shallow dish. Dip shitake caps in the flour, followed by the egg to completely coat, and then the panko, pressing to adhere. Place on a baking sheet. Drop one by one in the hot oil, careful not to crowd and cook about 20-30 seconds and then flip over and cook another 10-15 seconds on the other side until golden. They cook quickly so keep an eye on them! Drain on a wire baking rack on top of a baking sheet. Season liberally with salt immediately when they come out of the oil.
Place your burgers on the hot grill, close the lid, and cook for 3-4 minutes on the first side. Flip and cook for another 3-4 minutes on the other side for medium rare doneness. When you flip the burgers, place the brioche rolls on the top grate in the grill to lightly toast.
To assemble, spread 1 heaping tablespoon of the horseradish sauce on the bottom bun and top with a burger, followed by a few slices of cucumber, a few fried shitake slices, about ¼ cup of the arugula leaves, and several slices of the pickled onion. Spread another tablespoon of the horseradish sauce on the top bun and place it, sauce side down on top of the onions. DEVOUR!