Umami Mushroom & Swiss Mac & Cheeseburgers

Ingredients

  • Cucumbers:
  • 1 medium English cucumber, sliced thinly
  • 2 tablespoons rice vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon gochugaru chili flakes
  • Bacon:
  • 6 slices thick cut bacon, cut in half widthwise
  • 2 tablespoons plum sauce
  • Reconstituted Shiitake Mushrooms:
  • 1/3 Cup pea sized pieces of dried shiitake mushrooms (be sure not to use any tough bits)
  • 1 Cup Sutter Home Pinot Noir
  • Mac & Cheese:
  • 3 Cups al dente cooked macaroni noodles
  • 1 Cup whole milk
  • 3 ounces softened cream cheese
  • 1 tablespoon white miso
  • 4 ounces freshly shredded Swiss cheese, at room temperature
  • Mushrooms & Onion:
  • 2 tablespoons canola oil
  • 1 large yellow onion, halved & thinly sliced
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon coarse ground black pepper
  • 6 ounces baby shiitake mushroom caps or sliced regular shiitake mushroom caps
  • 2 cloves minced garlic
  • Reserved wine from reconstituted dried shiitake mushrooms
  • 1 teaspoon soy sauce
  • Panko:
  • 1 tablespoon canola oil
  • 1 teaspoon toasted sesame oil
  • 3/4 Cup plain panko
  • 1/8 teaspoon salt
  • Burgers:
  • 1 tablespoon canola oil
  • 2 green onions (dark green parts only)
  • 2 cloves minced garlic
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Chinese five spice powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Reconstituted dried mushrooms
  • 2/3 Cup of the toasted panko
  • 2 Pounds ground pork
  • Buns:
  • 6 sesame brioche buns (with black or white sesame seeds) or other good quality sesame buns
  • 3 tablespoons canola oil

Instructions

  • Cucumbers:
  • In a shallow dish toss together all ingredients. Cover & chill until assembling burger.
  • Bacon:
  • Preheat the oven to 400 degrees F. Place bacon on wire rack over a rimmed baking sheet. Bake for 16-18 minutes or until almost crisp. Carefully blot tops of bacon with paper towels to remove excess grease. Brush with plum sauce. Return to the oven & bake an additional 2-4 minutes or until crisp. Drain on a paper towel lined plate.
  • Reconstituted Shiitake Mushrooms:
  • In a small saucepan over medium heat bring the mushrooms & wine to a simmer. Remove from heat. Allow to cool for 5 minutes. Remove mushrooms using a slotted spoon & set aside. Strain liquid through 12 layers of cheese cloth. Reserve strained liquid.
  • Mac & Cheese:
  • Place a medium saucepan over medium heat. Add milk & heat until milk starts to steam. Turn heat to low. In a small bowl mash together the cream cheese & miso. Whisk the cream cheese mixture & Swiss into the milk. Whisking constantly, cook until cheese is fully melted. Stir in the cooked macaroni. Remove from heat, keeping warm.
  • Mushrooms & Onion:
  • In a large skillet over medium heat, add oil, onion, sugar, salt, & pepper. Stirring occasionally, cook until onion is softened, about 5 minutes. Add mushrooms. Cook until onion & mushrooms are golden brown, about 10 minutes. Add garlic. Cook for 1 minute longer. Add reserved wine from dried mushrooms & soy sauce. Cook until liquid has evaporated, stirring occasionally.
  • Toasted panko:
  • In a small saucepan over medium low heat add canola & sesame oil. Once hot, stir in panko & salt. Stirring often, cook until golden brown. Remove to a bowl & let cool.
  • Burgers:
  • Preheat a greased gas grill to medium heat. In a medium saucepan over medium heat add the oil, green onions, & garlic. Cook until onions & garlic are softened, then pour into a large bowl. Stir in the soy sauce, Worcestershire, five spice, salt, pepper, reconstituted mushrooms, & 2/3 Cup panko. Allow mixture to stand for 5 minutes. Add the pork & mix gently until combined. Form into 6 patties that are slightly larger than the buns. Make a 1/2 inch indentation in the center of each patty. Place patties on grill & cover. Grill patties on each side for 4-6 minutes or until internal temperature reaches 160 degrees F or to the desired degree of doneness. Allow to rest for 5 minutes.
  • Buns:
  • Brush cut sides of buns lightly with oil. Grill until lightly toasted, about 1-2 minutes.
  • For Assembly:
  • Drain cucumbers & place a thin layer on each bottom bun. Top with burgers. Crisscross 2 bacon halves over each burger, then spoon on the mushroom & onion mixture. Top each burger with about 1/3 Cup of the macaroni. Reserve remaining macaroni for another use. Sprinkle burgers with remaining panko. Replace top buns.