“This Italian-inspired brunch burger is made from hot Italian ground pork sausage, lean ground turkey, and a blend of shiitake, oyster and crimini mushrooms. Grilled to perfection and drizzled with Chili Maple Syrup on a toasted sesame seed bun, it’s a sweet + spicy explosion of flavor. Suggested toppings are melted sharp cheddar cheese, fresh arugula, “Mushroom Bacon” and a sunny side up egg. I also like to serve alongside crispy pan-roasted veggie hash of potatoes, Brussels sprouts, bell peppers and onions.”
– Lauren Holley, Winner of the 2020 Blended Burger Project Home Edition Competition
For the Chili Maple Syrup, add crushed/diced Calabrian Chilis to your favorite maple syrup until you achieve the desired sweet-to-heat ratio.
Prior to making the burger blend, roast the mushrooms. Toss 12 ounces of shiitake, oyster and crimini mushrooms in olive oil and season with salt, pepper and a generous amount of paprika. Spread out in a single layer on a baking sheet. Roast in oven at 400ºF for 15 minutes or until crispy and brown.
Reserve a small portion of roasted mushrooms (approx. 1/4 of mixture) to use as "mushroom bacon" topping for burgers. Chop remaining roasted mushrooms to add to burger blend (approx. 3/4 of mixture).
In a separate non-stick pan over medium heat, melt better and fry the eggs. Salt and pepper eggs lightly and cover 2 minutes.
Blend together burger ingredients, forming into 4 large patties. In a cast iron skillet or frying pan, grill burgers 4-5 minutes per side. If adding cheese, add a slice for the last 2 minutes of cooking time.
Plate burgers atop buttered and toasted sesame seed buns with fresh arugula, sunny side up egg, "Mushroom Bacon" and a drizzle of Chile Maple Syrup.