RECIPES: Recipe Details
Savory Burger with Oyster Mushrooms and Pomegranate Red Onion Confit
I wanted to create a burger that had a gourmet appeal and old school burger toppings.
1/2 # ground Buffalo
1 1/2 # ground chuck 80/20 lean
2 tbsp Sutter Home Merlot
1 tbsp Grey Poupon Dijon mustard
2 tsp kosher salt
1 tsp fresh ground black pepper
1 tsp fresh garlic (mince)
FOR POMEGRANATE RED ONION CONFIT
3/4 cup pomegranate juice
2 oz. Colavita extra virgin olive oil
2 cups red onions about 2 med. size onions (peeled and sliced in 1/4 inch strips length wise
1/2 cup Sutter Home Merlot wine
1 tbsp fresh thyme (picked and chopped)
2 oz. pancetta (sliced thin and cut in thin strips)
1/2 cup honey
kosher salt and fresh ground pepper to taste
GRILLED OYSTER MUSHROOMS
8 oz. oyster mushrooms
1 tsp kosher salt
1/2 tsp fresh ground pepper
Colavita extra virgin olive oil
2 oz. Colavita balsamic vinegar
3 oz. goat cheese
6 oz. mesclun mix
oil for brushing in grill rack
6 ea. poppy seed kaiser roll (split)
Prepare a medium-hot in charcoal grill with cover or pre heat a gas grill to medium-hi
FOR POMEGRANATE RED ONION CONFIT: Use a heavy gage fire proof large skillet. Set on grill racks to heat about 10-15 minutes. When hot, add 2 oz. olive oil and pancetta and fry about 3-5 minutes. You just want to lightly brown, not burn, pancetta. After pancetta is brown, add red onions, caramelize till nice translucent stirring once in a while about 6-8 minutes. When the onions are ready add pomegranate juice, honey, and Merlot wine.
Set skillet side of grill and let cook until liquid is evaporated make sure you are stirring constantly. When ready (about 10-15 minutes )add thyme and season to taste with kosher salt and fresh pepper, set aside to keep warm. While grill and skillet are heating start on burger.
FOR BURGERS: Combine all ingredients in a large mixing bowl, mixing it through. Form 6 individual patties and set aside.
FOR MUSHROOMS: Drizzle with olive oil and season with kosher salt and fresh pepper. Make sure that you keep the mushrooms together (do not cut prior to grilling).
COOKING BURGERS AND MUSHROOMS: When fire is ready brush racks with oil, place patties on racks and mushrooms on side of grill next to burgers, cover and grill about 3-5 minutes a side for both mushrooms and burgers. When mushrooms are ready, remove from grill and cut. Meanwhile, place buns on corner of grill flat side down to toast lightly.
To assemble burgers: Remove toasted buns from grill. Put 1 oz. of mesclun first on bottom of toasted bun, then the burger. Then evenly top all burgers with red onion confit. Slice goat cheese in twelve slices and top each burger with two slices then put even amounts of grilled oyster mushrooms on each burger, set top on and enjoy!
The parts of this recipe to watch are the pancetta browning (keep an eye out and watching the reduction process). You want to make sure that the onions are sticky but not burnt. When getting oyster mushrooms from grocery store try to pick the big ones as they stay on the grill with out falling down. When assembling, make sure burger and topping are hot, so they melt the goat cheese.