Tag Archives: mushrooms

Steakhouse Burger

Everything that is good and right in the world in the soft embrace of two buns.

This shining example of burger perfection has all the best qualities of an old school steak house meal. Bacon and blue cheese a la wedge salad? Check. Marbled beef seasoned and cooked to perfection? Check. Just enough vegetables to make you feel slightly healthy? Check. Shake up a dirty martini, grab a napkin and go to town.

Equipment Needed: Frying Pan, Large Mixing Bowl, Small Mixing Bowl, Chef’s Knife, Cutting Board, Wooden Spoon

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Cabernet Sauvignon, Malbec, Montepuciano D’Abruzzo

Suggested Beer Pairing: Brown Ales and Porters are our preference for this one, but you have to really try to make a bad beer pairing with a burger.

Ingredients:

  • 1 lb. ground beef (we recommend an 80/20 mix) ($3.99/lb)
  • 1 medium onion ($0.99/lb)
  • 1 medium shallot ($2.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 1 lb. crimini or bably bella mushrooms ($2.99/lb)
  • 8 strips thick cut applewood smoked bacon ($7.99/lb)
  • 8 oz blue cheese (we used an Italian blue, verde capra)($8.99/lb)
  • 2 TBSP Montreal steak seasoning ($about $3.99/3 oz jar)
  • 3 TBSP extra virgin olive oil ($8.99/32 oz)
  • 3 TBSP balsamic vinegar ($8.99/32 oz)
  • 2 TBSP honey ($4.39/12 oz)
  • 4 hamburger buns ($3.19/8 pack)
  • Salt
  • Pepper

Preparation:

  • Peel and mince the garlic; peel and quarter your onion, then cut into thin slices. Brush off the crimini mushrooms with a wet paper towel to remove any excess dirt. Slice those puppies into thin strips too and mix in with the onions and garlic.

Slice the mushrooms thinly so they cook down easier and caramelize nicely.

  • Place your frying pan over medium heat and add the olive oil. Throw in your veggies, sprinkle liberally with salt and pepper and stir thoroughly to coat with the oil. Cook everything down for about 5 minutes then drizzle the balsamic vinegar and  honey over the whole lot and cook until caramelized, stirring occasionally (about 10 more minutes). Place in a bowl and set aside.

Add some bee juice to even things out and complement the sharpness of the blue cheese.

  • In a large mixing bowl add the beef, grate in the shallot, add the steak seasoning, a healthy pinch of salt and pepper and mix it together with your hands. Do it until the spices and shallot are well incorporated but don’t overwork the meat, it’ll get gummy and will give your burger a weird texture.

Either grate or mince the shallot so it incorporates easily with the beef.

  • Take the beef and divide into quarters. Form the patties in the palms of your hands; use your thumb to put a divot in the center so your burger doesn’t bulge when it’s cooked. Set the patties aside on a plate.
  • Place your veggie frying pan back over medium heat and add your bacon. Don’t overcrowd it, cook the bacon in batches until crisp and set it aside on paper towels to drain. Leave the bacon fat in the pan.
  • Keep your frying pan over medium heat. If the bottom isn’t evenly coated in bacon fat add a little olive oil and plunk down your hamburger patties. Cook for about 4 minutes on each side for medium; whatever your doneness preference, only flip the burgers once. When cooked to your liking remove from heat and let the patties sit for a couple minutes. Take this chance to toast the buns a bit in the frying pan to soak up all the remaining burgerness.

Like steak, you only want to flip your burgers once to avoid uneven, overcooking.

  • Pop the beef on top of the bun and add a thick layer of blue cheese. We like using an Italian blue, verde capra, for this one because it gets creamy and almost sauce-like when it melts. You can find it in most specialty grocery stores or cheese shops but regular blue cheese will work just as well.
  • Pile on a good amount of mushrooms and onions and top it with a couple of strips of bacon, broken in half to fit easier. If you’ve made it this long without stuffing your face, put the top bun on so the burger’s easier to hold and dig in.

Warm Mushroom and Arugula Salad

The umami and warmth of the mushrooms plays nicely with the richness of the cheddar and the peppery bite of the arugula.

This dish was inspired by a meal Jake had at the restaurant Fore Street in Portland, ME. Their version used black trumpet mushrooms and clothbound cheddar, which we didn’t have access to, but we think we’ve done it justice. For a meatless salad that eats like a meal look no further.

Equipment Needed: Frying Pan, Chef’s Knife, Cutting Board, Wooden Spoon, Paper Towels, Sieve or Salad Spinner, Small Mixing Bowl, Fork

Serving Suggestion: Individual Plating

Servings: 4-6

Suggested Wine Pairing:  Cabernet Sauvignon, Rioja, Malbec 

Suggested Beer Pairing: Porter, Stout, Bitter Ale

Ingredients:

  • 5 oz arugula ($3.49/5 oz package)
  • 2 lbs. baby bella or crimini mushrooms ($2.99/lb)
  • 1 large shallot ($2.99/lb)
  • 2 cloves garlic ($2.99/lb)
  • 6 oz porter cheddar (or any good aged cheddar) (about $8.99/lb)
  • 1 C walnuts (about $8.99/lb)
  • 2 TBSP unsalted butter ($4.99/lb)
  • 2 TBSP & 1/4 C extra virgin olive oil, divided ($8.99/32 oz)
  • 2 TBSP whole grain mustard ($4.99/8oz jar)
  • 1 TBSP honey ($4.39/12 oz)
  • 4 TBSP balsamic vinegar, divided ($8.99/32 oz)
  • Salt
  • Pepper

Dressing Preparation:

  • In your small mixing bowl combine the mustard, 1/4 C of olive oil, 2 TBSP balsamic vinegar and your honey. Add a pinch of salt and pepper and whisk everything vigorously with a fork. Give it a taste to adjust the flavors to your liking and set it aside.

Salad Preparation:

  • Peel your shallots and garlic. Cut the shallots into quarters, lengthwise, and then go on to slice each piece thinly. Crush and mince the garlic and combine the two in a small bowl.

Slice your shallots thinly so they cook down more easily.

  • Using a damp paper towel, wipe off your mushrooms and slice them thinly. Place the frying pan over medium heat and add the olive oil. When it’s shimmering add the mushrooms with a palmful of salt and pepper. Let them cook down for about 5 minutes, stirring occasionally, and then add the garlic and shallots.
  • Pour in 2 TBSP of balsamic vinegar and let everything cook down for another 10 minutes and take off the burner.
  • Wash and dry your arugula and put it in your serving bowl. Take the cheddar and cut it first into quarter inch thick slices and then into quarter inch cubes. Set aside separately from the arugula.

Cut your cheddar into tiny little cubes known as brunoise, a classic knife technique.

  • Place a frying pan over medium head and add a tablespoon of butter. Make sure to swirl it around the pan to coat the bottom. Add your walnut pieces and let them sit for about 4 minutes (make sure to check at 3 minutes; if they smell like they’re burning, they probably are).
  • Stir the walnuts and sprinkle on some salt and pepper. Toast for another 4 minutes and remove from the heat.

Watch the walnuts carefully. Toasted = delicious. Burnt = not so much.

  • We suggest layering things as follows: Arugula, mushrooms, walnuts, and cheddar. Drizzle some dressing across the top of the whole lot and graze away.