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.
- Cook Time
- Prep Time
- 4 (10-oz) Burgers ServingsServings
- 2 cup dry porcini mushrooms
- 2 cup hot water
- 3 tablespoon 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 tablespoon porcini mushroom powder
- Salt and pepper to taste
- 1 cup mayonnaise homemade is best
- 2 teaspoon 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.
Combine all ingredients until fully incorporated.
Reprinted with permission from The Prime Grill Cookbook.