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