Roasted Mushroom Burger
Three varieties of mushrooms combined with ground chuck create this moist, tasty
- 8 ounces crimini mushrooms
- 2 ounces shiitake mushrooms
- 2 ounces oyster mushrooms
- 1/4 cup olive oil
- 3 teaspoons kosher salt, divided
- 1/2 pound ground chuck
- 1 tablespoon vegetable oil
- Preheat the oven to 425 degrees F.
- Thinly slice all of the mushrooms and toss in olive oil and 1 teaspoon salt.
- Spread the mushrooms in a single layer on a metal sheet pan and roast in the
oven for 15 minutes. Remove from oven and cool.
- In a food processor pulse the mushrooms into a fine dice.
- Gently mix the mushrooms with beef and form into four 4 ounce patties.
- Refrigerate the patties for 15 minutes.
- Heat a cast iron skillet over high heat and add the vegetable oil.
- Season the patties evenly with 2 teaspoons of salt.
- Add the patties to the skillet. Note: The patties are delicate so be careful
when laying into pan.
- Press the patties firmly with a spatula and cook for 3 minutes until crisp on
- Carefully turn the patties over and press once with a spatula. Cook for 2 minutes.
- Add a slice of American or sharp cheddar cheese on top. As the cheese begins
to melt, place on top of your favorite toasted bun.
- Serve with whole grain mustard and shaved red onion.
Recipe courtesy of Chef Linton Hopkins
Reprinted with permission from the Mushroom Council.