So you may have noticed that it’s been a few months since I posted a recipe over here at From James to Jamie. Full disclaimer: life has been crazy. I’ll get into that at another time, in another post (just you wait!) but right now I want to do a bit of a humble brag: this is a sponsored post. If you follow the blog (or have at some point landed on the homepage and noticed the pictures featuring colourful cans of beer), you’ll know that I’ve had the distinct pleasure of working as a brand ambassador for a local craft brewery. Being asked to join a partnership with them was an absolute thrill for me, and one of the proudest moments I’ve had while working on this crazy “hobby” of mine.
Anyways…last year I was asked by Mushrooms Canada to create a burger recipe incorporating the “Blend and Extend” technique of combining together blended mushrooms with ground beef. Obviously I was very excited to work with another fantastic organization, and although this is a disclaimer, it’s really more of a boast: I got paid to create and photograph this recipe. That being said, it only made it up on the site because it adheres to my high standards of quality and I’m proud to share it with you today.
With that out of the way, let’s address the elephant in the room: this burger’s name is just as big of a mouthful as the one that you’ll have while chowing down on it. I tried to simplify it, but there’s no part of it that doesn’t deserve to be in the title. Actually, that’s not true; on top of everything else, the mozzarella used is the fresh variety – which is totally worth noting, ’cause it makes things that much better! Had I mentioned that in the title, I think I would be over some unspoken word limit for recipe names. But…I’m getting long-winded here, so why don’t you just check out the recipe – then go ahead and make it – and let me know what you think.
Mozzarella Mushroom Blended Burger with Caramelized Onions
- 200 g. cremini mushrooms
- 400 g. extra lean ground beef
- 1/2 tsp. salt, dash of pepper
- medium yellow onion, halved and sliced
- 1 tbsp. butter
- 1 tbsp. balsamic vinegar
- extra virgin olive oil
- 4 brioche buns, sliced
- 4-8 fresh mozzarella slices
- bbq sauce (optional)
- blend/pulse the mushrooms in a food processor until fine
- cook the mushrooms on a griddle or large frying pan over medium heat for about 4-5 minutes, stirring often. Set aside to cool.
- Give the griddle a quick wipe-down, then turn down to low-medium and toss on your sliced onions along with the butter. Cook for about 15-20 minutes, stirring often, until soft and golden.
- While the onions are cooking and once the mushrooms have cooled, combine the mushrooms together with your ground beef in a prep bowl. Stir until well-combined and form into four patties. Place the patties on a place, cover, and place in the fridge.
- Once the onions are the right texture and colour, add the balsamic vinegar and cook another two minutes, stirring often. Remove from the griddle and set aside.
- Wipe down your griddle, turn it back up to medium, then add a small lug of oil and spread it around.
- Combine together your salt and pepper in a small prep bowl, then sprinkle roughly half of your seasoning on the tops of your burgers. Place the burgers on the griddle with the seasoned side facing down.
- After about 4 minutes, season the tops of the burgers with the other half of your salt/pepper mix, then flip. Cook an additional 3-5 minutes until no pink remains.
- Construct your burgers by applying mayo to both sides of your buns (along with some BBQ sauce if desired), then adding the patties and topping with 1-2 slices of fresh mozzarella and your caramelized onions.
Serves 4 as a main