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Chef Domenica Catelli’s Ultimate Burger 2.0

November 16, 2017
Serves 4-6

Recipe courtesy of Chef Domenica Catelli from Catelli’s Restaurant.



  • 1 Pound
    ground beef
  • 1/2 Pound
    portabella mushrooms
  • 1/2 Pound
    Shiitake mushrooms
  • 1/3 Cup
    Braggs Liquid aminos
  • .25 Ounces
    dry porcini, rehydrated in hot water, water discarded
  • 2 Tablespoons
    minced fresh garlic
  • 2 Tablespoons
    minced fresh parsley
  • 2 Teaspoons
    minced fresh rosemary
  • 2 Teaspoons
    minced fresh thyme
  • 1/4 Cup
    extra virgin olive oil
  • 1 Tablespoon
    nutritional yeast
  • 1/4 Cup
    grated Parmesan
  • 1 Teaspoon
    ground black pepper
  • Salt to taste


  1. Place whole mushrooms (stems included) in a large bowl. Pour in the Braggs and ½ of EVOO.

  2. Coat the mushrooms and lay out on two large sheet pans.

  3. Roast in 400 degree convection for 3-5 minutes.

  4. Remove mushrooms and pulse in batches in a food processor with porcinis.

  5. Turn the batches into a large mixing bowl.

  6. Don’t wash the food processor bowl. Pulse the garlic & herbs together. Garlic should be small.

  7. Add garlic/herb mix and remaining ingredients to the mushrooms. Stir together well with ground beef and form into 8oz patties.


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