2017 Uncle Mayham’s Mushroom Burger
INGREDIENTS
Bar-B-Que Mayham Burger Rub: 4 tablespoons of Lawry’s seasoned ½ teaspoon Accent seasoning ¼ teaspoon coarse ground black pepper ¼ teaspoon minced onion flakes 1/8 teaspoon parsley flakes Burger meat: 2 pounds 85/15 ground chuck 2 pounds 93/7 ground sirloin 4 ounces PA white button mushrooms 2 tablespoons burger rub Burger stuffing: 4 ounces PA white button mushrooms 1 tablespoon butter 8 ounces cream cheese, room salt temperature
Burger topping: 1 red pepper, cut into ¼-inch rings 1 red onion, cut into ¼-inch rings 4 ounces PA sliced baby portabellas shiitake mushrooms All-purpose flour, as needed 3 tablespoons butter, divided Burger cooking and buildup: 12 slices Swiss cheese 3 tablespoons salted butter, thinly sliced 6 brioche buns Olive oil spray, as needed 4 ounces baby arugula Famous Dave’s Signature Chips
INSTRUCTIONS
Spicy or Pickle For rub: Combine all the ingredients. Reserve 2 tablespoons for the burger meat
and put the remainder in a shaker.
For burger meat: Dice the mushrooms and combine with the meats and burger rub. Place in a sealed container and refrigerate until needed.
For burger stuffing: Dice the mushrooms and sauté in butter until tender. Sprinkle with the burger rub and let cool. Combine the cooled mushrooms with the remaining ingredients. Transfer to a bowl, cover and refrigerate until needed.
Assembling the stuffed burgers: Press the burger meat into a stuffed burger mold. Add 1 tablespoon of the cream cheese mixture. Add 4 slices of portabella mushroom. Place 1 thin slice of butter on top. Add the burger meat on top and seal the mold. Season both sides of the burgers with the burger rub. Cover and refrigerate until needed.
For mayo: In a lightly oiled pan, sauté the jalapeños and garlic until tender. Set aside to cool. Once cool, combine with the mayo and refrigerate until needed.
For burger topping: Season the onion and pepper rings with the burger rub. Toss the mushrooms in flour and sprinkle with the burger rub. Place the onions in a cast iron skillet. Add 1 tablespoon of butter, sauté until caramelized and remove. Add another tablespoon of butter and the red pepper rings. Sauté until tender and remove.