American | Porcini Crusted Burgers

Posted on October 17, 2016

Mark and I thought it would be fun to come up with some new burger combinations. Here is our first one.

Yield: as many as you want

Ingredients

dried porcini mushrooms, ground to a powder using a spice grinder

hamburger

pepper

salt

shallots, thinly sliced

flour

grapeseed oil

salt

gruere cheese, sliced

Dijon mustard

mayonaise

soft hamburger buns / potato buns

 

Method

Form burgers, salt and pepper to taste and crust with porcini mushroom powder.

Coat shallots with flour. Lightly fry in oil. Drain on papertowels. Salt when they come out of oil. Do in batches.

Mix Dijon and mayonaise at a 2 to 1 ratio.

Cook burgers to medium doneness.

Build your burger! Bottom Bun -> Dijon mayoniase mixture -> Burger -> Gruere cheese -> Crispy Shallots -> Top Bun.

 

(Recipe by Brenda.)