Mississippi Mud Burger

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6 burgers

This innovative burger is made with a stout beer mushroom duxelle, pickle-tomato slaw and a spicy pimento cheese spread.

Ingredients

2 tbsp. olive oil
1⁄4 cup finely minced shallots
1 lb. crimini mushrooms, puréed
1⁄4 cup good-quality beef stock
1 12-oz. bottle stout beer
2 tsp. salt
1 tsp. + 1 tbsp. ground black pepper
1⁄2 cup grated cheddar cheese
1⁄2 cup sour cream
3 tbsp. smashed pimentos
1⁄4 cup thinly sliced scallion tops
2 tbsp. mayonnaise
2 tsp. + 1 tbsp. chipotle hot pepper sauce
1 tsp. + 1 tbsp. Worcestershire sauce
3 cups finely shredded cabbage
1⁄2 cup finely minced sweet Maui or Vidalia onion
1⁄2 cup thinly sliced grape tomatoes
1 tbsp. diced pickled jalapeños
1⁄2 cup finely sliced bread-
and-butter pickles
1⁄4 cup pickle juice
1⁄4 cup mayonnaise
1⁄2 tsp. celery seed
1 tsp. cracked black pepper
21⁄4 lb. ground chuck
1⁄4 cup Zinfandel wine
2 tsp. minced garlic
2 to 4 tbsp. vegetable oil to brush, clean grill
6 41⁄2-in. kaiser rolls, split 

Steps

1. To make stout mushroom duxelle (Mississippi Mud): Heat 10-in. skillet over medium-high heat. When skillet is hot, pour in olive oil and spread evenly. Add chopped shallots and sauté about 1 minute. Add mushrooms, stock, stout, 1 tsp. salt and 1 tsp. ground pepper. Lower heat to medium and reduce until thick, but not entirely dry, about 10 to 15 minutes. Place in bowl and cover with plastic wrap; hold in warm place.

2. For cheese spread: Put grated cheese, sour cream, smashed pimentos, scallion tops, mayonnaise, 1 tbsp. chipotle hot pepper sauce and 1 tsp. Worcestershire sauce in food processor and blend for approximately 10 pulses. Place in bowl, cover with plastic and hold chilled.

3. To make butter pickle and tomato slaw: Put cabbage, half the onions, tomatoes, jalapeño pepper and pickles in bowl. In separate bowl blend 1 tsp. chipotle hot pepper sauce, pickle juice, mayonnaise, celery seeds, 1 tsp. cracked black pepper and 1 tsp. salt. Add dressing to cabbage mixture and toss until well blended. Cover with plastic wrap and hold chilled.

4. To make burger patties: Combine beef, remaining 1 tbsp. ground black pepper, 1 tsp. chipotle hot pepper sauce, wine, garlic, remaining minced sweet onion and 1 tbsp. Worcestershire sauce. Avoid over-mixing beef. Divide meat into 6 equal portions. Form into patties that are slightly larger than buns and put slight indention into middle of patties. Hold chilled until ready to grill.

5. Heat grill to medium-high and brush with grill brush. Then rub grill with oil. Place burger patties on grill and cook about 3 to 5 minutes, or until juices start to form on top. Flip burgers and cook about 2 minutes more, longer for well-done burger.

6. Top each burger with about 2 tbsp. of warm Mississippi Mud mushroom duxelle and cook about 1 minute more. Place burgers on plate and cover lightly. Place rolls on grill, cut side down, to lightly toast.

7. To assemble burgers: Spread little of cheese mixture on tops and bottoms of toasted buns and place burgers on buns. Toss slaw, drain excess liquid. Place dollop slaw on patties. 

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources