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
dried porcini mushrooms, ground to a powder using a spice grinder
shallots, thinly sliced
gruere cheese, sliced
soft hamburger buns / potato buns
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.)