Belly Acres's Blended Burger
Method
Chef Ray serves these burgers with pickled summer squash, but feel free to top them with your own preferred pickles.
- Ginger–Lime Mayonnaise
- 3/4 cup Duke’s brand mayonnaise
- 2 1/4 teaspoons soy sauce
- 1 tablespoon minced ginger
- 2 1/4 teaspoons honey
- 2 tablespoons lime juice
- Pinch red pepper flakes
- Mushroom–Beef Patties:
- 1 tablespoon olive oil
- 9 1/2 ounces chopped button mushrooms
- 1 pound beef
- Salt and pepper
- 4 hamburger buns
Make the ginger–line mayonnaise: combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate for at least 12 hours before serving.
Make the burgers: heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
Sandwich each patty between a bun and serve with ginger–lime mayonnaise on the side.
Yield
4 burgers