RECIPE: Bacon Swiss Mushroom Burger w/ a Garlic Aioli
I seriously didn’t wanna share this recipe because it’s that good LOL. But, you guys who’ve tried my recipes so far seem to really enjoy them, so why not? I made these for July 4th, and the moment I bit into it, I think I came a little. Incredible. Best burger I’ve made, in my own humble opinion. The shiitake’s are amazing, I kept eating them alone lol. They have so much flavor, I wouldn’t recommend using boring button mushrooms. The garlic aioli REALLY sets this off you guys, so don’t leave it out. I personally do not put ketchup on my burgers. I like to create an actual burger patty that is so incredibly flavorful and juicy that you don’t need to mask it behind the cheap sweetness of ketchup. Some burgers are so bland that they need ketchup, but this aint one of’em ;) Try to let go of your ketchup dependency lol…
This will make between 6 to 8 burgers
- Steakhouse patties (recipe below)
- Onion rings (recipe below)
- Garlic Aioli (recipe below)
- Crispy bacon
- Swiss cheese
- Sauteed shiitake mushrooms (recipe below)
- Soft vienna rolls or standard boring hamburger buns, toasted with butter
These onion rings are slightly switched up from the ones I made with the “Big Meech Burger”. I didn’t double coat them, and I used a few other ingredients. These are also very amazing.
- 1 vidalia onion sliced into rings
- 1 qt buttermilk
- 1/2 cup hot sace
- 2 cups of flour
- 3/4 cup corn meal
- 1/2 cup japanese bread crumbs (panko)
- Loads of different seasonings, such as seasoned salt, black pepper, granulated garlic, cayenne, dried parsley, etc. go nuts with this.
In a bowl or shallow dish, mix the buttermilk with the hot sauce well. Should be a lovely shade of pink. Add some seasoning to this mixture. Place the onions into the mixture and make sure they’re covered by the buttermilk. Cover tightly and place in the fridge to get happy for at least 3 hours.
Mix the flour, cornmeal, panko together well. Add a tbsp of dried parsley. Season with whatever you’d like and set aside.
When you’re ready to batter up your onion rings: take them out with a fork (do not pierce them), a dump them into the flour mixture, making sure to evenly and thoroughly coat them. Do this with every onion ring, then place into the freezer to help them set up and prevent your flour mixture from floating off into the oil.
When ready to fry, heat your oil to 375 degrees. Remove the onion rings from the freezer and gently place into the oil and fry until golden brown. Immediately season with salt when you take them out of the oil.
this is somewhat of a spin on a classic aioli, which uses egg yolk instead of mayo. but mayo is nothing but egg, oil and a few other ingredients anyway, so this is basically the same thing…
- 1/2 cup mayo
- 1 tbsp garlic paste (can use finely chopped garlic)
- 1 pinch of granulated garlic
- 1 tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
- Salt, pepper, dried parsley, dash of cayenne
Combine everything and mix well. Let chill in the fridge for at least an hour.
Sauteed Shiitake Mushrooms:
Even if you think you hate mushrooms, you will LOVE these. They take on a very delicious smokey, almost bacon’y flavor that is unreal. I bought my shiitake’s already cleaned and sliced. DO NOT clean these with water, they will soak it up like a sponge and will ruin everything. If you don’t know how to clean mushrooms, please google.
- 2 cups of sliced shiitake mushrooms
- 1 tbsp worcestershire sauce
- 3 to 4 tbsp extra virgin olive oil (the good stuff, it makes a difference)
- 2 to 3 tbsp butter
- Salt, pepper, onion powder, and any other seasonings you’d like
Heat the olive oil and butter in a skillet over medium or medium-high heat. Once the butter starts bubbling up, add your mushrooms. Season them. Allow this to sautee for about 4 minutes, then add the worcestershire. Continue to sautee until they achieve a beautiful color. Taste one and see if it needs anything. I let mine cook for about 10-15 minutes before I turned off the heat.
- 1 lb ground beef (at least 80/20 for a juicy burger)
- 1/4 cup steak sauce (such as A1)
- 2 to 3 tbsp worcestershire sauce
- 2 tbsp heavy cream
- 1/4 cup seasoned bread crumbs
- Drizzle of extra virgin olive oil for added moisture
- Seasoning (I used McCormick’s Montreal Steak seasoning, kosher salt, granulated garlic, onion powder, cayenne, a little dried parsley — use whatever you have)
To the ground beef, add the worcestershire, steak sauce, heavy cream, extra virgin olive oil, seasoning and bread crumbs. Gently mix and make sure everything is incorporated well. Cover and let this marinate for at least an hour in the fridge.
After marinating, form your patties. I recommend keeping these humbly sized. They will shrink a little when cooked, so keep that in mind.
In a skillet over medium-high heat, cook your patties — flipping just once and DO NOT PRESS the patties down with your spatula. Cook for about 10 minutes. Patties will be juicy and flavorful. Set aside.
Butter and toast your buns.
Spread a layer of the garlic aioli on the bottom half of your bun, place a patty on top with a slice of swiss cheese and stick under a hot broiler just until the cheese starts to slightly melt. Don’t leave it under there for long, and definitely don’t walk away.
Once the cheese starts to melt down, immediately remove from the oven with a pair of tongs. The residual heat will continue to melt the cheese.
Place some of the mushrooms on top of the melted cheese, followed by 1 or 2 onion rings, then the bacon.
Spread more garlic aioli on the other half of the bun close it up.
Eat that shit and enjoy your orgasm.
MsChicago: Death2Silence (J-Rell Part 1) -
DJ & Producer J-RellTalk about Talent! The first time I officially met J-Rell was at Wild Hare he was spinnin a request night theme which he wasn’t to excited about since the selection of the songs was somewhat based on the crowd, but that didn’t stop him one bit from showing his skills. He has…
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Dinner for 2: Parmesan Crusted Chicken, Roasted Asparagus and Three-cheese Ravioli in a Shiitake Cream Sauce
This will be the last recipe I post on this tumblr. I’m moving all of my food-related stuff to a new blog very soon so keep an eye out.
**Timing tip: coat the chicken first, and stick in the fridge while you do everything else. then start on your sauce mixture as this takes the longest to cook out of all three elements. once the sauce starts to get thick, cook your chicken and asparagus — these will cook for about the same amount of time. this way everything is ready to be eaten and nothing is cold.
Three Cheese Ravioli:
1 9oz pack fresh three-cheese ravioli (usually in the dairy dept.)
*alternatively, you could use frozen, but you’d have to boil it first, so if you are short on time, try the fresh stuff, it cooks super quickly
Parmesan Crusted Chicken:
- 2 chicken breasts, flattened to about 1/2 inch thick
- 1/2 cup flour
- 1/2 cup Panko breadcrumbs (you can use italian breadcrumbs instead)
- 3/4 cup Parmigiano-Reggiano cheese, grated
- 1 egg, beaten w/ a little milk or water
- Seasoning - kosher salt, lemon pepper, granulated garlic or garlic powder, dried parsley, dried oregano, lemon-pepper
Season the chicken on both sides. Allow the seasoning to penetrate the meat for 5 minutes.
Meanwhile, mix together the Panko and cheese together. Add dried parsley, dried oregano, granulated garlic (or garlic powder), black pepper. You don’t need to add salt to this because the cheese holds a considerable amount of saltiness already, but if you do add salt, please don’t get all hypertension with it.
Arrange 3 shallow dishes/bowls next to each other, with flour in the first dish, the beaten egg in the second dish, and the panko/cheese mixture in the last dish.
(This can get messy so you can use a fork for the next steps)
Coat one piece of the seasoned chicken in the flour on both sides and shake off the excess.
Dip the flour coated chicken into the eggwash, on both sides, and let the big globs drip off for a second or two.
Toss the eggy/floury chicken into the panko/cheese mixture. Press the panko/cheese mixture into the chicken well so that it’s evenly coated.
Repeat with the next piece.
Place into the fridge for about 10 minutes. This allows the crumb coating to really adhere to the chicken so that it doesn’t fall off in the hot oil.
When ready to pan fry, drizzle a very thin layer of extra virgin olive oil and 2 tbsp of butter into a skillet over medium high heat. Once the butter starts to foam and bubble up, this means it’s hot enough to fry.
Gently place your chicken into the skillet and cook until golden brown on both sides, about 3-5min per side.
Drain on paper towels and lightly season with a little salt while it’s still very hot.
- 1 bunch of asparagus
- Extra virgin olive oil (the good stuff, if possible)
- 2 to 3 tbsp butter
- Salt, pepper, granulated garlic (or garlic powder)
Preheat oven to 450
Chop off the last 3 inches of your asparagus.
In a foil-lined baking sheet, arrange your asparagus in a flat layer. Drizzle with olive oil and top with tiny pieces of the butter.
Sprinkle salt and pepper over the asparagus and place into the hot oven for about 7-10 minutes. The result will give tender yet firm asparagus. You can cook yours longer if you like a softer asparagus.
Remove from oven and serve immediately.
**You can also drizzle a little lemon juice or zest over the asparagus for added flavor.
Shiitake Mushroom Cream Sauce
- 1 heaping cup shiitake mushrooms, sliced
- 1 large shallot, chopped
- 3 cloves garlic, chopped
- 3 tbsp extra virgin olive oil
- 3 tbsp butter
- 2 1/2 cups heavy cream (a little over half a quart)
- 1/2 to 3/4 cup parmigiano-reggiano cheese, grated
- Dried herbs: parsley, oregano, basil
- Salt, pepper, etc.
In a large skillet over medium heat, drizzle in olive oil. Once olive oil is heated, add butter. When butter is bubbly/foamy, add chopped shallot and let sweat for about 3 minutes.
Add sliced shiitake mushrooms, season with salt and pepper. Allow this to cook until mushrooms are softened, about 10 minutes.
Add garlic and let cook for an additional 5 minutes. Be careful not to burn garlic, if it starts to toast too quickly, reduce the heat.
Add heavy cream, cover and bring to a rapid boil.
Reduce heat to medium/medium low for a slow simmer for about 5 minutes. Keep it covered.
Add fresh ravioli and stir until evenly coated. Cover and continue a soft simmer until sauce coats the back of a spoon or is starting to coat the sides of the skillet. The fresh ravioli will cook very quickly and doesn’t need to be boiled first. The starch from the pasta will also help thicken the sauce up. Taste and season accordingly. Once the sauce is perfectly thickened yet still very creamy, sprinkle in cheese, stir and remove from heat. Let sit for about 2-5 minutes to get happy.
Arrange all items on your plate and eat that shit ;)