Mushroom Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS AND TOPPINGS

1 ¼ lb ground chuck, 70/30 blend
2 oz shitake mushrooms
2 oz cremini mushrooms
4 oz button mushrooms
1 teaspoon salt
1 teaspoon pepper
4 brioche buns
1 tablespoon unsalted butter
2 oz arugula
4 slices cheddar cheese
8 slices Heirloom tomatoes sliced 1/4-inch thick

SWEET POTATO FRIES

1 large sweet potato
1 tablespoon canola oil
Salt and pepper to taste

INSTRUCTIONS

BURGER

Place Mushrooms in a food processor and pulse until finely chopped.
In a large mixing bowl, combine ground beef and mushrooms. Add salt and pepper mixing all ingredients thoroughly.
Make (4) 6 oz Patties from the mushroom burger blend. Allow to rest in the refrigerator for 1-2 hours to firm up.
Fire up tail-gate grill: Cook until desired temperature: Melt Cheddar Cheese on burger while cooking
**Ground beef should be cooked to minimum temperature of 155 degrees F.
Chef’s Tip** Bun choice: You can use your favorite, many people like sesame seed or Kaiser roll, my favorite for this burger is a buttery brioche bun.
Toast Bun on the grill. Melt 1 tbsp of butter, brush onto bun, cook until golden brown.

SWEET POTATO FRIES

Peel and cut sweet potato into ½ inch by ½ inch by 4 inch segments
Place prepared sweet potato fries into water until ready to use.
Pre-heat oven to 350 degrees convection bake
Heat cast iron skillet
Toss sweet potato fries lightly in oil
Place the sweet potato fries into the hot skillet and caramelized on each side. Cook until golden brown. Salt and Pepper for taste
Remove the skillet from the cook top and place into pre-heated oven.
Bake for 3-5 minutes or until sweet potato fries are tender