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.)