Chef Billy Parisi shares his new blend recipe with us just in time for National Burger Month!
I’ve said it before and I’ll say it again. I am ALWAYS on the lookout for the best pizza and best burger, no matter if I’m staying local or traveling. However the best burger I’ve tasted in a long time just happen to come from my very own kitchen, no joke… I know, I know how narcissistic of me, but I just can’t help it. I mean when your burger is almost well done and still so incredibly juicy, tender and flavorful, then you know you’ve got a good one. What’s my secret you ask? While mushrooms of course! I’m sure you are thinking to yourself what mushrooms have to do with making a burger as delicious as I described. It’s really easy actually; all you need is a food processor or some amazing fine chopping skills!
I blended up a combination of domestic and cremini mushrooms until they were almost a puree and simply folded them in with some ground sirloin and few seasonings. The mushrooms act as an amazing filler, to not only save money and extend the amount of burgers I was making, but also to act as a moisture provider to the burger. When I make meatballs I soak bread and fold them into my ground meat to make them ridiculously moist. This is the same process except it is much more flavorful, because they’re mushrooms. They hold so much moisture that it can’t help but add juiciness, tenderness and flavor to the burger. Literally after I grilled and tasted it I was beyond amazed. It was so good we called as many friends as we could to come over and try it and they were blown away. Honestly, after making them this way I don’t think I would do it any other way from now on. In fact if I owned a restaurant, this would for sure be on the menu!
The seasonings are simply a splash of soy sauce, Worcestershire sauce, Tabasco, salt and pepper, and of course pureed mushrooms. You can get even more info about the mushrooms here at MushroomInfo.com.
Nothing better than caramelized onions on a burger or for my ultimate burger the addition of onion rings. I make some killer homemade onion rings, which you can get the recipe for here, or simply buy them premade; I won’t judge you. Condiments are all in the eye of the beholder so feel free to serve with it what you’d like, but mine is a blue cheese, bacon and caramelized onion burger on brioche!
Don’t forget to pin the big guy below, enjoy! Please reach out on social media to tell me when you’ve made these and how flippin good they are!
Mushroom, Blue Cheese, and Caramelized Onion Burger
For the Burger:
• 2 pounds of 85/15 ground sirloin
• 1 cup of cremini mushrooms
• 1 cup of domestic mushrooms
• soy sauce to taste
• Worcestershire to taste
• Tabasco to taste
• 2 tablespoons of olive oil, or bacon fat drippings from the cooked bacon
• Kosher salt and cracked black pepper to taste
For the Toppings:
2 thickly sliced sweet onions
• 1 teaspoon of unsalted butter
• 1 teaspoon of sugar
• blue cheese crumbles
• 8 crispy cooked bacon strips
• cooked onion rings (my version is here)
• 8 slices of mozzarella cheese
• 4 toasted brioche buns
Makes 4 burgers
1. Caramelized onions: In a large sauté pan on medium high heat add in the butter and caramelize the onions until golden brown. Add in the sugar to help brown. Note: May take up to 30 to 40 minutes to caramelize.
2. Preheat the grill to high (450° to 550°).
3. Burger: Add the mushrooms to a food processor and blend until smooth. Add the pureed mushrooms to a large bowl and thoroughly mix together with the ground sirloin, soy sauce, Worcestershire, Tabasco, salt and pepper. Form 8 patties with your hands and set on a sheet pan lined with parchment paper.
4. Brush the burgers with the olive oil, season them lightly with salt and pepper, and add them to the grill oiled side down. Once they are on the grill brush the other side with olive oil and season with salt and pepper. Cook for 3 to 4 minutes on each side or until golden brown grill marks have been formed or to your desired internal temperature have been achieved.
5. To keep the flames down use ice cubes were fire is consuming the burger to help tone down the flames and smoke.
6. Toast the brioche buns on the grill for 2 minutes until crispy.
7. To serve: place 1 cooked burger patty down on the brioche bun followed up with a slice of mozzarella cheese and then repeat the process again. Add on 2 tablespoons of the caramelized onions, 2 strips of bacon, and then 1 tablespoon of the blue cheese crumbles. Top it off with a few cooked onions rings, and then of course the top of the bun. Enjoy!