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

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources