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Savory Shiitake Cherry Compote Burger

My husband loves when I cook, or at least he tells me he does. He really loves a dish I make that has a fruit compote. He also really, really loves burgers. He said, "Wouldn't it be awesome if I made a burger with a fruit compote"? I made it, and he was right. It's fantastic! This is mouthwatering combination that will make you ask for more. You will want to make this at home for yourself or serve to guests.


Ingredients Patties:
1 1/2 pounds ground chuck
1/2 pound ground sirloin
1/2 cup sweet onion, minced
2 cloves garlic, minced
1/4 cup Grey Poupon Dijon Mustard
2 teaspoons kosher salt
2 tablespoon fresh thyme, chopped
1 tablespoons fresh rosemary, chopped
2 tablespoons Colavita Extra Virgin Olive Oil
Cherry Compote:
2 tablespoons Colavita Extra Virgin Olive
Oil 1 cup red onion, chopped
1 1/2 cups shiitake mushrooms, stems removed and chopped
2 cup beef broth
2 12oz. jars of cherry preserves
2 tablespoons fresh thyme, chopped 
Vegetable oil for brushing on grill rack
6 wheat Kaiser rolls, split
2 tablespoons Colavita Extra Virgin Olive Oil
1 small red onion, about 3 inches in diameter, peeled and cut into 1/4” slices
1 1/2 cups watercress, hard stems removed, gently washed and dried
3 tablespoons butter cut into 6 pieces


Directions: Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high heat. To make patties, combine chuck, sirloin, sweet onion, garlic, Dijon mustard, salt, thyme, and rosemary in a large bowl. Handling the meat as little as possible to avoid compacting, mix well. Divide the mixture into 6 equal portions and form portions into patties to fit the rolls. Brush both sides of patties with olive oil. Cover and refrigerate patties; do not stack or overlap patties. To make cherry compote, place a 10” fire-proof sauté pan on medium hot grill. Add olive oil. Add red onion and shiitake mushrooms. Sauté until lightly browned, about 3-5 minutes. Add beef broth and scrape up any bits that have attached to bottom of pan. Cook liquid until it has reduced by half, about 5-7 minutes. Add preserves, and thyme. Stir and reduce to about one fourth, about 7-10 minutes, or until mixture becomes thickened and gooey. Remove from heat and set aside. Brush grill rack with vegetable oil. Remove patties from refrigerator and place on rack. Cook about 5 minutes on each side for medium. During the last few minutes of grilling, take rolls and brush cut sides of rolls with olive oil. Place rolls cut side down, on grill, until lightly toasted and remove from grill. When patties are done, remove from grill. To assemble burgers, place a pattie on each bun bottom. Place 3 large rings, of red onion, on the top of each pattie. Add ¼ cup of watercress to top of onion rings for each burger. Mix butter into warm cherry compote until melted and combined. Place â…“ cup of cherry compote mixture to the top of watercress on each burger. Top each with bun lid and serve. Makes 6 burgers


Your mouth will be amazed. The melding of these flavors are unbelievable. I only used 16 different ingredients. Some ingredients are used more than once. I bet you can't wait to taste this mouthwatering burger.