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Mushroom Burger
Packed with umami flavors, this rich, savory burger is sure to be craved.
1 lb. ground beef (80/20)
2 Markon First Crop Portabella Mushrooms
10 Markon First Crop Crimini Mushrooms
2 Tbsp. olive oil
2 cloves Ready-Set-Serve Garlic, minced
1/4 cup Ready-Set-Serve Diced Yellow Onions
2 Tbsp. low-sodium soy sauce
1 Tbsp. Dijon mustard
1/2 cup wheat bread crumbs
3 sprigs Markon First Crop Thyme, remove stems
1 tsp. paprika
4 Brioche buns, toasted
4 leaves of Markon First Crop Premium Romaine
8 slices of Markon First Crop Tomatoes
4 slices of Markon First Crop Red Onions
Pulse mushrooms (no stems) in food processor until finely ground like hamburger. Heat olive oil in pan. Add onions, garlic, mushrooms, and thyme; saute until mushrooms brown. Season with salt and pepper; place in refrigerator to cool.
Place chilled mushroom mixture into large bowl. Add ground beef, soy sauce, mustard, bread crumbs, and paprika. Combine and form into patties; refrigerate four hours to bind. Cook to desired temperature; place on bun. Add romaine, red onion, and tomatoes.
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