Red Cow Blended Burger

1 tablespoon canola oil

1 pound white button mushrooms, sliced

8 ounces assorted shiitake, cremini and oyster mushrooms

1 cup dry marsala wine

3 pounds ground beef (80/20 meatto-fat ratio)

Roasted garlic aioli:

1 cup mayonnaise

1 tablespoon pureed roasted garlic 1⁄2 cup sour cream

1 teaspoon white vinegar

1⁄2 teaspoon kosher salt

1⁄4 teaspoon white pepper

Fried shallots:

Canola oil for frying

4 large shallots, thinly sliced 2cupsflour

Pinch of salt and pepper

1 tablespoon truffle oil

To serve:

6 large hamburger buns

Softened butter

6 slices fontina cheese

In a braising pan over medium heat, heat oil and cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, place mushrooms in food processor and pulse until finely chopped.

In a medium bowl place mushrooms and ground beef; mix until well combined. Divide into six 8-ounce balls.

For roasted garlic aioli, place mayonnaise, garlic, sour cream, white vinegar, salt and white pepper in a bowl; whisk until smooth.

For fried shallots, heat a few inches of oil in a heavy-bottomed saucepan to 350 degrees on a deep-fry thermometer. Rinse shallots under cold water and place in a large bowl. Add flour to bowl and toss until shallots are coated. Shake off excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffle oil.

Place burger portions in a large skillet heated to 400 degrees and press into 1⁄2-inch-thick patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes.

Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread 1 tablespoon of aioli on the bottom half of each bun, with burger patty and fried shallots. Top with bun and serve.

Serves 6.