Mushroom Burger
Mushroom Burger
Submitted by Lori Martenson, Fustini's Holland
Meat and Poultry
Ingredients
- 1 lb ground beef
- 1 egg
- 1/4 cup panko
- 2 tablespoons Fustini's Espresso Bean balsamic
- salt and pepper to taste
- 1 1/2 cups baby Bella mushrooms, sliced
- 1 small shallot, diced
- 1 tablespoon Fustini's Medium SELECT olive oil
- 1 tablespoon Worcestershire sauce
- 4 slices provolone cheese
- 4 brioche buns
Directions
- Preheat grill to medium-high. In a medium bowl, combine meat, egg, panko and balsamic. Mix by hand to combine. Once mixed, form into 4 patties and place on a plate, season with salt and pepper. Place patties on prepared grill and cook until internal temperature reaches 165 degrees, turning once. Once done, remove burgers from heat and add a slice of cheese on top of each burger to slightly melt. Place buns cut side down on the grill and toast for 2-3 minutes
- In a medium sauté, pan, heat olive oil over medium-high heat. Add mushrooms and shallots and cook until tender and turning brown. Reduce heat and add Worcestershire sauce. Stir to combine and continue cooking until pan is deglazed and mushrooms and shallots have caramelized.
- To serve, place one burger on the bottom half of the toasted brioche, top with mushroom mixture and place the other half of the bun on top.
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