Every person should have a recipe for a really good stuffed gourmet burger. In this recipe the quick-pickled cremini mushrooms and red onions gives a zesty and crunchy foil for a juicy blue-cheese and mushroom stuffed burger. We also add some duckfat on the bread to give the burger even more flavors.
Start with the pickled onions and mushrooms. Place onions and mushrooms in a bowl. Bring vinegar, oil, basil, oregano, salt and pepper to a boil in a small saucepan.
When boiling pour over mushrooms and onions. Let cool. Cover with plastic wrap and refrigerate for at least 1 hour.
Chop the cremini mushrooms for the filling into small pieces. Heat a saute pan and melt the butter - when browning, add mushrooms. Saute for 2-3 minutes then add plenty of salt and pepper for flavor. Set aside.
Grind spices in a spice grinder and season the beef with the spice mix. Add, eggs, breadcrumbs and concentrated beef stock. Mix gently until thoroughly mixed.
Divide beef into patties about 1/3" thick. Place 1 oz of blue cheese and mushrooms into the center of each patty. Fold sides of meat up and over the cheese and mushrooms.
Heat the grill and set for high. Grill burgers, flipping them once, until cooked to desired doneness, about 12 minutes for medium rare. If outside starts to burn move to cooler section of grill.
Spread some duckfat on the buns and grill each bun for 30 seconds. Serve the burger on the buns with some pickled mushrooms, red onions and some Dijon Mustard for taste. These burgers are best enjoyed with a chilled beer.
Cooking at home
In this section you will find recipes and food experiments that I have tried at home. Some successfully.
Cooking at home