Stephanie Izard’s Blended Burger

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Stephanie Izard’s Blended Burger

  • Author: Mushroom Council
  • Cook Time: 4 hours
  • Total Time: 4 hours
  • Yield: 4 7-oz burgers 1x

Description

Try top chef Stephanie Izard’s blended burger: a blend of shiitake mushrooms and ground beef topped with asparagus tapenade and rhubarb mostarda. You’ll quickly learn why she says she likes it better than a regular burger!

Watch Stephanie make her blended burger – then try it at home with the recipe below!


Ingredients

Scale
  • 1 1/2 pounds 80/20 ground beef
  • 1 pound shiitake mushrooms, stems removed
  • 2 teaspoons Kosher salt
  • 2 cups Asparagus Tapenade (recipe below)
  • 1/2 cup Brown Butter Miso Aioli (recipe below)
  • Spread Rhubarb Mostarda (recipe below)
  • 1 cup arugula
  • 1 tablespoon extra virgin olive oil
  • 4 large burger buns

Asparagus Tapenade

  • 2 cups asparagus, woody stems removed, greens sliced into 1/4-inch rounds
  • 1/4 cup Nicoise olives, roughly chopped
  • 2 tablespoons fresh mint, roughly chopped
  • 1/2 tablespoon preserved lemon or lemon zest

Brown Butter Miso Aioli

  • 2 tablespoons white miso
  • 2 tablespoons brown butter
  • 1/2 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1/4 cup sour cream

Rhubarb Mostarda

  • 2 cups rhubarb, sliced
  • 1 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon Dijon

Instructions

  1. Preheat oven to 325 degrees.
  2. Toss shiitake mushrooms in cooking oil and season with salt. Roast shiitakes for 12-15 minutes, until tender. Allow to fully cool before processing in a food processor or finely mince by hand.
  3. In a stand mixer with a paddle attachment or by hand, incorporate meat, ground mushroom and salt to a homogenous mixture. Patty into 4 equal sized burger patties. Rest in the refrigerator for at least 30 minutes.
  4. ASPARAGUS TAPENADE: Heat a sautepan over medium heat. Add a small splash of oil to the pan and saute asparagus until just tender, about 2 minutes. Transfer to a bowl and allow to cool. Once cooled mix withnicoise olives, fresh mint andlemon. Refrigerate until ready to use.
  5. BROWN BUTTER MISO AIOLI: Preheat oven to 350 degrees. Spread misoon a sheet tray and brown in the oven for 4 minutes. Stir and cook for another 3 minutes until medium caramel color. Remove from oven and cool completely.

    Blend toasted miso, brown butter, mayonnaise and lemon juice until smooth. Transfer to a bowl and fold in sour cream.Can be stored in refrigerator for 3 days.

  6. RHUBARB MOSTARDA: Bring vinegar and sugar to a boil. Whisk to dissolve sugar. While hot pour 1 tablespoon over mustard seeds. Set aside remaining vinegar and allow to cool to room temperature. Pour cooled vinegar over rhubarb and allow to sit for 2 hours.

    Strain and rough chop 1 cup pickled rhubarb and mix with pickled mustard seeds and Dijon. Remaining pickled rhubarb can be stored in the refrigerator for up to a month.

  7. BUILD YOUR BURGERS: Sear or grill burgers to desired doneness. Toss arugula in olive oil and a small pinch of salt and set aside. Spread bottom bun with 2 tablespoons brown butter miso aioli and top with a ½ cup Asparagus Tapenade. Top with cooked blended burger patty and dressed arugula. Spread top bun with rhubarb mostarda. Enjoy!

Notes

If you like this, try these:

Chorizo + Mushroom Blended Burgers

One of our most flavorful burgers yet! Combine Mexican chorizo, beef and mushrooms for an umami-packed burger.

view Recipe

Blended Crunchwrap Supreme

Put a spin on a fast food fave by incorporating a blend of ground beef and crimini mushrooms to take the flavor to the next level.

view Recipe

Green Chile Queso with Blended Chorizo and Mushrooms

Cheesy, spicy, and savory queso using The Blend! 

view Recipe
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