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50/50 Burger with Hatch Chile Peppers (50% Mushroom & 50% Meat)
Recipe By Chef Tom Fraker

50/50 Burger (50% Mushroom & 50% Meat)


1/2 pound Portobello Mushrooms, stems and gills removed; chopped small
1/2 pound Button Mushrooms, stems trimmed; chopped small
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
Kosher Salt and Freshly Ground Pepper, to taste
3 cloves Melissa’s Peeled Garlic, minced
1/2 pound 85/15 Ground Beef
1/2 pound Italian Sausage and/or Beer Brats, casings removed
2 Eggs
1 1/2 cups Italian Bread Crumbs
8 Hamburger Buns
Roasted and sliced Hatch Chile Peppers

Dutch Yellow® Potato Chips:
1 1/2 pounds Melissa’s Dutch Yellow® Potatoes, sliced very thin
Canola Oil for Frying

In a sauté pan, heat the oil and melt the butter. Add the mushrooms, season with the salt and pepper and add the garlic. Sauté for 2 minutes, stirring often. Remove from the heat and let cool.

In a mixing bowl, add the ground beef, sausage, eggs, bread crumbs and mushrooms. Mix well and separate into 8 equal portions. Form them into patties and set aside.

In a high sided pan, heat the canola oil to 325ºF.

Add the thinly sliced potatoes to the oil, in batches, and fry until golden brown. Drain on paper towels and season with salt immediately. Repeat for the remaining potatoes.

Prepare a hot grill.

Grill the burgers until completely cooked through. Toast the burger buns on the grill.

Build your burgers to your liking (i.e. sliced tomato, lettuce, pickles, sliced onion, roasted Hatch Chiles). Serve with the potato chips. Makes 8 servings.

Place the patties on the grill and cook 5-6 minutes per side or until completely cook through. While the burgers are cooking, brush the onion slices with oil and place them on the grill. Cook until you get nice grill marks on both sides.

To build your burgers, add you favorite condiments to the buns. Add the patties, top with the bacon, grilled onions and top that with a handful of the shoestring potatoes. Place the bun tops on and enjoy.

Makes 4 servings.