Print
  • Prep Time 35 minutes
  • Cook Time 25 minutes
  • Total Time 1 hour
  • Yield 4 Burgers 1x
Author Paul Fehling

Create A List

Make a list for the store or order online.

Ingredients

Scale

1 large green plantain peeled, halved lengthwise and sliced thinly into strips
1/2 teaspoon chili-lime seasoning
Pinch of salt
Vegetable oil for frying

Pimiento Sauce
1/3 cup mayonnaise
2 tablespoons drained, jarred pimientos
1/2 teaspoon lime zest
1/8 teaspoon salt

Street Corn Salsa
1 cup frozen sweet corn, thawed
1/3 cup mayonnaise
1/4 cup crumbled cotija cheese
3 tablespoons diced red onion
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon garlic powder
Oil for brushing grill rack

Blended Patties
8 ounces white button mushrooms, trimmed and quartered
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1 pound ground beef
1/4 cup shredded sharp cheddar cheese
1 tablespoon finely chopped chipotle in adobo
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
Oil for brushing grill rack

1 tablespoon melted butter
4 pretzel rolls, split
1 cup shredded iceburg lettuce

Instructions

Prepare gas grill to medium-high.

  1. For Plantain Crisps: Place plantain strips in bowl. Sprinkle with chili-lime seasoning and salt. Toss lightly. Heat about 1/2 inch of oil medium skillet to 350°F. Place plantain strips into the hot oil. Cook for 2 minutes, turning once. Remove and transfer to paper towel-lined plate. Set aside.
  2. For Pimiento Sauce: Add mayonnaise, pimientos, lime zest and salt in a food processor until smooth; transfer to bowl and set aside.
  3. For Street Corn Salsa: In medium bowl stir together corn, mayonnaise, cotija, red onion, cilantro, lime juice, salt and garlic powder until well combined. Set aside.
  4. For Blended Patties: In medium bowl toss mushrooms, olive oil and salt. Place in grill basket and cook for 10 minutes, shaking a couple of times. Remove from grill; cool. Pulse in food processor until consistency of ground beef; set aside.
  5. In large bowl combine ground beef, cheese, chipotle, salt, cumin, pepper and cooled, chopped mushrooms. Handling the mixture as little as possible, mix well. Form into 4 patties. Brush grill rack with oil. Place patties on grill. Cover, cook turning once, about 4-5 minutes on each side, or until desired degree of doneness.
  6. Brush cut sides of rolls with melted butter. Place rolls, cut side down, on outer edges of rack to toast lightly during the last 1-2 minutes of grilling.
  7. To assemble, spread Pimiento Sauce on bottom cut side of rolls. Divide lettuce evenly over each roll bottom. Place a patty over the lettuce. Top with Street Corn Salsa. Place Plantains Crisps over each. Add roll tops.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers

@mushroomcouncil