Ohhhh Shiiiiitake Mushroom Burger


Horseradish Aioli

1/4 of a fresh lemon
1 Tbs. Grey Poupon mustard
1 clove garlic
2 tablespoons mayo
1/2 cup prepared horseradish
1/2 teaspoon hot salt

Shiitake Mushroom Topper

4 1/2 oz of sliced shiitake mushrooms 1/4 cup of Pinot Noir
1 clove minced garlic


1 lb ground chuck
1 lb ground sirloin
4 1/2 oz of minced shiitake mushroom
1/2 cup Pinot Noir
2 cloves minced garlic
3 tablespoons sliced green onion
3 tablespoons Worcestershire sauce
1/2 teaspoon ground black pepper
1 teaspoon hot salt
1 tablespoon grey poupon mustard

Six slices of alpine lace swiss cheese
Six split soft Kaiser rolls
Olive oil for brushing the grill rack



Prepare a medium hot fire in a charcoal grill with cover.

To make the horseradih aioli crush garlic and salt to form a paste, then mix in the juice of a 1/4 of a lemon, gp mustard, horseradish, and mayo. Mix well until creamy. Set aside and keep cool if possible.

In a small saucepan, combine minced mushrooms, 1/2 cup of wine, and garlic. Cook 4-5 minutes over coals on the center of the grill, bring to a boil and move to outter edge of grill and let simmer until most of the liquid is evaporated. Remove from heat and allow to cool for a few moments.

While that is cooling make the patties by combining hamburger meat, thinly sliced green onion, Worcestershire sauce, gp mustard, hot salt and pepper and the slightly cooled sauteed mushroom mixture. Then divide the burgers into 6 equal parts and form patties to fit rolls.

When the grill is ready, brush the grill rack with olive oil. Place patties on the rack, cover and cook, only turning once, and until done to your preference. Usually about 7-9 minutes for medium well. Last 30 seconds of grilling place a slice of swiss cheese on each patty. Remove from grill when done. When patties are done, remove from the grill, do not stack of cheese will stick together. In the interim use the same sauce pan you used for the mushroom mixture for the patties and use it to make the mushroom topper. Take the sliced mushrooms and 1/2 cup of wine and garlic. Once burgers are removed from grill place pan on center of grill for 5-6 minutes or until mushrooms are tender. In the meantime, place the sliced Kaiser rolls cut side down on the outer edge of grill rack and to toast lightly.

To assemble the burgers, spread the horseradish aioli on the bottom and top bun, place a patty and equal portions of sauteed mushroom topper. Add the top of the bun and serve.