Tammy’s Stuffed Blue Cheese Porcini Mushroom Burgers
Mushrooms can offer a meaty bite to stir-fries or salads. They’re loaded with antioxidants and help to boost the immune system. Instead of a heavy beef burger, lighen up your burngers by combining Porcini mushrooms with the beef.
This recipe is a rendition of one sent to me by my great friend Tammy Raum in NYC. As I almost always do, I made a few changes I know Tammy will enjoy, and you will too. BTY: this is a lot of work for a burger but I guaranty it will knock your sox off, and it’s great for a summer dinner party.
PREPARATION: 50 minutes – makes 6 servings
9 slices thick country bacon cut into thirds (18 pieces), baked crisp
1 tablespoon unsalted butter
2 cups fresh porcini mushrooms Julienne #2 cutting cone
2 shallots minced
2-3 garlic cloves, minced
½ teaspoon kosher salt
1 teaspoon fresh ground pepper
1 pound ground round
1 pound ground chuck
3 tablespoon dried porcini mushroom powder
8 ounces Bleu cheese
6 hard rolls or Pepperidge Farm hamburger rolls
6 dill pickle spears
1 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dried porcini mushroom powder
½ teaspoon truffle oil
To crisp bacon: preheat oven to 375°F. Drizzle with honey and bake on a cookie sheet for about 30 minutes or until crisp. Set aside.
In a sauté pan or frying pan, sweat the mushrooms, shallots and garlic in butter over medium heat 300°F (150°C) until the shallots are translucent and mushrooms are cooked down to about half their original size, stir occasionally.
In a mixing bowl, combine mushrooms, shallots, garlic, salt, pepper, beef and mushroom powder. Mix well and form into 12 equal size hamburgers. Or use a Burger Stuffer - if you have one, if not, with a small glass or cup press an indentation is the center of 6 burgers and add equal portions of Bleu cheese, top with a second burger and crimp the edges of two burgers together so the melting cheese stays inside the burger.
In the 13-inch French skillet over medium-high heat 330°F (166°C), place the burgers. Sear until the burger releases easily from the skillet, 4 to 5 minutes. Turn the burgers, and cook to desired doneness.
While the burgers are cooking, in a small mixing bowl combine mayonnaise, Dijon mustard, porcini mushroom powder, and truffle oil. Whisk well.
To serve, place the burgers on bun (or toasted bun). Top with Porcini Aioli and bacon, and serve with a dill pickle. Enjoy!
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