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

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources