Chef Dan Long’s Blended Burger

January 10, 2017
Serves 4
Prep time
Cook Time

Recipe courtesy of Chef Dan Long, MAD Greens


  • 1 Pound
    80 percent lean ground beef
  • 1/2 Pound
    ground lamb
  • 2 Cups
    Shiitake Mushrooms, finely chopped
  • 2 Teaspoons
    Worcestershire sauce
  • 1 Tablespoon
    mushroom powder*
  • 1
    yellow onion, thinly sliced and caramelized**
  • 4 Slices
    gruyere cheese
  • 1/2 Cup
  • Salt and cracked pepper, to taste
  • 4
    brioche buns
  • Garlic Aioli
  • 1
    cloves of garlic
  • 1
  • 1 Teaspoon
    Dijon mustard
  • 2 Teaspoons
    lemon juice
  • 1 Cup
    olive oil


  1. In a bowl, combine ground beef, lamb, chopped shiitake mushrooms, mushroom powder, Worcestershire sauce, salt and cracked pepper. Mix well and form into patties.

  2. Cook on grill until prepared to your liking, adding cheese if desired.

  3. Assemble on toasted brioche bun with Aioli, caramelized onions, arugula and other toppings as desired.

  4. Garlic Aioli: Using food processor, blend all of the ingredients except the oil. Then slowly add the oil in a steady stream. This should take approximately 2 minutes.

  5. *For the mushroom powder, take ¼ cup of dried mushrooms and use a spice grinder to grind them into a powder. (A mortar and pestle will work, too.)

    **To caramelize the onions, add 1 teaspoon of olive oil to a saute pan on low heat. Add the sliced onion and cook until they turn translucent with slightly browned edges. This should take approximately 20-30 minutes.


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