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Porcini Burgers


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Porcini Burgers


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Porcini Burgers

When Danile Boulud introduced his foie gras burger, he showed the world that a hamburger did not have to be a greasy, low cost, fast food item. He was my inspiration when creating this dish.


  • Prep Time : 30 min
  • Cook Time : 20 min
  • Ready Time : 50 min


4 (10-oz) Burgers


  • 2 cups dry porcini mushrooms
  • 2 cups hot water
  • 3 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon extra-light olive oil
  • 1/2 tablespoon salt
  • 2 lb. ground beef (80/20 meat to fat ratio), room temperature
  • 3 tablespoons porcini mushroom powder
  • Salt and pepper to taste

Porcini Aioli

  • 1 cup mayonnaise homemade is best
  • 2 teaspoons dried porcini powder
  • 1/2 teaspoon truffle oil


In a bowl, combine the dry porcini mushrooms and the hot water.  Cover and let the mushrooms hydrate for 30 minutes.  Strain and chop the mushrooms and reserve the liquid.  In a saute pan, sweat the shallots and garlic in the extra-light olive oil until soft and translucent and you can smell the garlic aroma.  Add the chopped mushrooms and half a tablespoon of salt, and saute for one to two minutes.  Strain the reserved liquid through a coffee filter to remove any excess residue from the mushrooms.  Add the liquid to the pan and bring to a simmer.  Braise the mushrooms until the liquid dries.  In a large mixing bowl, combine the ground beef, chopped mushrooms, and three tablespoons of porcini mushroom powder.  Prepare a sheet pan with parchment paper, and with your hands from the burger (don’t over work them) and place them on the sheet pan.  Let the burger rest in the fridge for one to two hours to firm.  Grill or bake the burger to desired temperature.  Serve with traditional garnishes (lettuce and tomato) and the Porcini Aioli.

Porcini Aioli

Combine all ingredients until fully incorporated.

Reprinted with permission from The Prime Grill Cookbook.


About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.




3 Responses to Porcini Burgers

  1. avatar says: Laya


  2. avatar says: Harriet

    Where do you purchase mushroom/ porcini powder?

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