Soy Roasted Mushroom Burger
County’s soy-roasted mushroom burger brings two times the meatiness by using prime grass-fed beef topped with soy-roasted portobello and crimini mushrooms. To compliment the meaty flavor, a toasty brioche bun gets a dollop of whipped goat cheese mouse and a layer of black truffle aioli, finished with a sprinkling of watercress. “The natural earthiness from mushrooms heighten the flavor of the beef, making the burger extra juicy and ‘melt-in-your-mouth’ worthy. It’s a technique I like to use a lot when I want to extract the maximum flavor from an ingredient,” says Chef Jon Feshan of County in New York City. “The addition of truffle aioli was an obvious accompaniment to the mushrooms when I was creating this burger. Just a little bit of black truffle goes a long way, especially to create an extra aromatic layer.”
- 1 lb 80/20 grass-fed ground beef (County uses a mix of trimmed chuck and short-rib that they grind in-house)
- soy roasted mushroom mix (recipe below)
- black truffle aioli
- wild watercress
- goat cheese mousse (recipe below)
- brioche buns
- In a large bowl, mix the ground beef and mushrooms until blended.
- Shape into patties. Preheat a grill pan. Cook to desired temperature. Lightly toast brioche buns.
- Spread Truffle aioli lightly on the bread, place burger, add a dollop of goat cheese mouse and some wild watercress.
Soy Roasted Mushrooms
- 2, 10-oz package mushrooms (We use a combination of oyster and shiitake mushrooms, but feel free to substitute your favorites — portobello or criminis are great because they are nice and meaty!)
- 1/4 cup reduced-salt soy sauce
- 1/4 cup olive oil
- fresh ground black pepper
- Wipe mushrooms clean, and trim ends. In a large bowl, toss with olive oil and soy and roast in a 380º oven for approximately 30 minutes. Alternatively you can also slice the mushrooms and sauté them in olive oil in a very hot pan, adding the soy after the mushrooms have started to sweat.
- Cook until the liquid has evaporated and the mushrooms are a nice mahogany brown color. Add black pepper to taste. (Make sure that the flavors are strong as this is the only seasoning the burger meat will get.) Let them cool.
- Chop coarsely by hand or place in a food processor and pulse until desired consistency. At County we grind the mushrooms with the meat so it disappears into it, but feel free to chop more coarsely if that is your preference.
- Take care not to grind it too finely as it will turn to mush and make the burger soggy or so coarsely that pieces will fall out of the mix when you grill or pan fry the meat.
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