Name: Richard Blais Blended Burger
Yield: 10
Ingredients: 5 pounds burger meat blend (80/20 meat to fat blend, equal parts dry aged short rib or brisket, chuck and sirloin); 5 pounds mushroom mix, ground (not chopped) – see instructions below; 1 tablespoon kosher salt; 1 tablespoon black pepper, fresh cracked; ½ tablespoon canola oil; 10 brioche burger buns; 2 tablespoon bone marrow fat, softened; 2 tablespoon butter, softened; 2 sprigs rosemary; 2 cloves garlic; 20 each slices American cheese; 4 yellow onions, sliced; 2 cups mayonnaise; 4 cups mustard; 2 cups ketchup; 1 cup bread & butter pickles – see instructions below for homemade

Author Richard Blais

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Ingredients

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½ cup butter
½ cup bone marrow fat
1 tablespoon butter
1 shallot, minced
1 garlic clove, minced
1 teaspoon thyme, chopped
2 ½ pounds crimini mushrooms
2 ½ pounds shiitake mushrooms

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Instructions

Sauté mushrooms in butter, bone marrow fat, garlic, shallot and thyme until they are cooked 55%-60% through, then grind through a medium die. Please do not blend or chop, they have to be ground.

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