American, Californian

Mushroom Cheddar Organic Burger on Toasted Honey Wheat Buns w/ Organic Pickles, Micro Greens and Baked Onion Rings

Organic Mushroom Cheddar Cheese Burger on Honey Wheat Buns

Serves up to 4 | Wine to pair or sip while cooking: 2008 Carneros Buena Vista Pinot Noir – Rich cherry and blackberry, earthy spice and supple, velvety texture

  • 1 tablespoon grapeseed oil
  • 8 large crimini mushrooms, sliced
  • 1/2 teaspoon ground garlic
  • 16 ounces organic ground beef patties or organic ground beef to make into 4 patties
  • 1 teaspoon cumin
  • sea salt & peppercorns
  • 4 honey wheat hamburger buns
  • mayonnaise, mustard and/or your favorite hamburger spread
  • Sharp Cheddar cheese, sliced – I used a New Zealand GRASS FED Sharp Cheddar.
  • 1 oz organic micro greens (aka gourmet restaurant greens which may include a blend of micro broccoli, purple kohlrabi, red cabbage, kale, mizuna, red mustard, tatsoi, amaranth, and celery)
  • Organic Kosher Sandwich or Whole Pickles
  • A bag of baked onion rings
  1. Season beef with salt and ground peppercorns to taste. If seasoning individual beef patties infuse 1/4 teaspoon cumin, salt and pepper by spreading the spices with a fork across the patty.
  2. In a medium skillet add heat the oil on medium-high. Add mushrooms and stir fry for 2-3 minutes until it starts turning brown and slightly caramelized. Add 1/2 teaspoon ground garlic and stir fry for 30 seconds. Remove mushrooms from pan and put aside.
  3. In the same pan over medium-high heat fry the patty about 2 minutes each side for medium done.
  4. Toast hamburger buns and add spread to buns
  5. In a small skillet over high heat add mushrooms and reheat for 30 seconds.
  6. Place patty on bottom bun and top with cheddar, mushrooms, and micro greens.

Serve with pickles and baked onion rings on the side. (Tasty inside the burger too!)



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