Earth & Turf Burger

Earth & Turf Burger
Staff Writer

Richard Blais

Chef Richard Blais created this burger recipe with mushrooms in mind, and they're not only included in the seasoning, mayonnaise, and ketchup, but in the burger blend, as well.

8
Servings
458
Calories Per Serving
Deliver Ingredients

Ingredients

For the the mushroom mayonnaise

  • 4  Cups  button mushrooms
  • 1  Cup  mayonnaise
  • Salt and pepper, to taste
  • 1/2  Teaspoon  white truffle oil
  • 1  Cup  heavy cream

For the mushroom ketchup

  • 1  Teaspoon  curry powder
  • 2  Cups  shiitake mushrooms stems
  • 2  Cups  water
  • 3  Tablespoons  ketchup
  • 3  Tablespoons  orange juice
  • 3  Tablespoons  hoisin sauce
  • 1/4  Cup  low-sodium soy sauce

For the burgers

  • 1  Teaspoon  Worcestershire sauce
  • 1/2  Teaspoon  garlic powder
  • 1/2  Teaspoon  onion powder
  • 1/2  Teaspoon  porcini mushroom powder
  • 9  Ounces  button mushrooms
  • 12  Ounces  portobello mushrooms
  • 9  Ounces  shiitake mushroom caps
  • Butter, as needed
  • Dash of  lemon juice
  • 12  Ounces  beef chuck, ground
  • 9  Ounces  beef short rib, ground
  • 9  Ounces  beef brisket, ground
  • Rosemary and thyme sprigs (optional)
  • brioche or burger buns
  • Caramelized onions, sliced Gruyère cheese, bread-and-butter pickles, for toppings
  • Salt and pepper, to taste

Directions

For the the mushroom mayonnaise

Simmer the button mushrooms in the cream for 15 minutes. Purée the mixture in a blender until completely smooth. Add the mayonnaise and seasonings and combine thoroughly.

For the mushroom ketchup

In a pot, boil the curry powder, soy sauce, shiitake stems, and water until it reduces to approximately ½ cup of liquid. Strain and add the ketchup, hoisin sauce, and orange juice. Stir until combined and smooth.

For the burgers

In a small bowl, combine the first 4 ingredients and set aside. 

In a pan with high-quality butter, roast the mushroom blend until golden. Then sprinkle with salt, pepper, and a squeeze of lemon juice. Place on a paper towel and cool. In a grinder, grind the roasted mushrooms. Alternatively, use a food processor and grind until fine. Use paper towel to blot out any remaining moisture.

Gently fold the cooked mushroom grind and beef grind together. Form the meat mixture into eight ¾-inch-thick patties. Season the burgers with the spice blend and salt and pepper on both sides. Cook in a pan or on a hot grill for 3-4 minutes per side. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the burger as it cooks.

Toast the brioche or burger buns in butter or olive oil. Spread the Mushroom Ketchup and Mushroom Mayo on the bottom bun. Next, add caramelized onions followed by burger patty topped with melted Gruyère cheese. Finish with bread-and-butter pickles and top bun.

Nutritional Facts

Total Fat
23g
33%
Sugar
13g
14%
Saturated Fat
9g
38%
Cholesterol
100mg
33%
Carbohydrate, by difference
36g
28%
Protein
31g
67%
Vitamin A, RAE
112µg
16%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
116mg
12%
Choline, total
85mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
65µg
16%
Iron, Fe
7mg
39%
Magnesium, Mg
80mg
25%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
5mg
100%
Phosphorus, P
433mg
62%
Riboflavin
1mg
91%
Selenium, Se
44µg
80%
Sodium, Na
1363mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
358g
13%
Zinc, Zn
8mg
100%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.