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!
Make a list for the store or order online.
Brown Butter Miso Aioli
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.
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.