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

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources