Once in a Blue Moon Mushroom Burger
Method
Chef Manning's Better Burger, topped with pepper jack cheese, is for the classic burger lover.
- 32 ounces white mushrooms, sliced
- 3 medium Vidalia onions, sliced
- 2 pounds 80/20 fresh ground chuck
- Salt and pepper
- 8 slices pepper jack cheese
- 1 bunch romaine lettuce, thinly sliced
- 2 Louisiana heirloom tomatoes, thickly sliced
- 4 toasted sourdough buns
Preheat the oven to 375ºF. On a large sheet tray, roast the mushrooms and onions until the mushrooms turn a rich brown color, about 30 to 40 minutes. Reserve half of this mixture for garnishing the burgers.
In a food processor, purée the remaining mushroom mixture into a paste. In a large bowl, combine the mushroom purée and the ground chuck. Form into four patties of equal size.
Cook the patties on a hot griddle. Season with salt and pepper. Flip after 5 minutes and season with salt and pepper again. Cook the burgers to medium, about 10 minutes total cooking time.
While still on the griddle, top each burger with 2 slices of pepper jack cheese and a handful of the remaining mushroom mixture. Cover with a lid for 30 seconds in order to melt the cheese and reheat the mushrooms.
To serve, place each cooked burger patty, along with some lettuce and tomato, on a toasted bun.
Yield
4 burgers