Mushroom Burger

Packed with umami flavors, this rich, savory burger is sure to be craved.
Mushroom_Burger

Ingredients:

1 lb. ground beef (80/20)
2 Markon First Crop Portabella Mushrooms
10 Markon First Crop Crimini Mushrooms
2 Tbsp. olive oil
2 cloves Ready-Set-Serve Garlic, minced
1/4 cup Ready-Set-Serve Diced Yellow Onions
2 Tbsp. low-sodium soy sauce
1 Tbsp. Dijon mustard
1/2 cup wheat bread crumbs
3 sprigs Markon First Crop Thyme, remove stems
1 tsp. paprika
4 Brioche buns, toasted
4 leaves of Markon First Crop Premium Romaine
8 slices of Markon First Crop Tomatoes
4 slices of Markon First Crop Red Onions

Instructions:

Pulse mushrooms (no stems) in food processor until finely ground like hamburger. Heat olive oil in pan. Add onions, garlic, mushrooms, and thyme; saute until mushrooms brown. Season with salt and pepper; place in refrigerator to cool.
Place chilled mushroom mixture into large bowl. Add ground beef, soy sauce, mustard, bread crumbs, and paprika. Combine and form into patties; refrigerate four hours to bind. Cook to desired temperature; place on bun. Add romaine, red onion, and tomatoes.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.