Chef Tom Fraker
50/50 Burger (50% Mushroom & 50% Meat)
Category
Entree
Servings
4 servings
Prep Time
15 minutes
Cook Time
20-25 minutes
Author:
Chef Tom Fraker
Ingredients
-
1/2 pound Shiitake Mushrooms, stems and gills removed, chopped small (or Portobello if not available)
-
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
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1 1/2 cups Italian Bread Crumbs
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8 Hamburger Buns
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1 1/2 pounds Melissa’s Baby Dutch Yellow® Potatoes, sliced very thin
-
Canola Oil for Frying
Dutch Yellow® Potato Chips
Directions
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). Serve with the potato chips.
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.
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