Chili Maple Brunch Burger

September 7, 2020
1 Review (5.00 out of 5)

“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


  • Chili Maple Syrup
  • 1 Cup
    maple syrup
  • 1 to 2 Tablespoon
    Calabrian Chilis, diced in oil
  • Roasted Mushrooms
  • 4 Ounces
    shiitake mushrooms
  • 4 Ounces
    oyster mushrooms
  • 4 Ounces
    crimini mushrooms
  • 4
  • Blended Burger Patties
  • 1/2 Pound
    hot Italian ground pork sausage
  • 1/2 Pound
    lean ground turkey
  • 9 Ounces
    chopped roasted shiitake, oyster, crimini mushrooms (approx. 3/4 of the 12 oz of Roasted Mushrooms)
  • 1 Teaspoon
    garlic powder
  • 1 Teaspoon
    onion powder
  • 1 Teaspoon
    sea salt
  • 1 Teaspoon
    brown sugar
  • 1 Teaspoon
    crushed Calabrian Chili peppers in oil (optional, depending on heat sensitivity)


  1. For the Chili Maple Syrup, add crushed/diced Calabrian Chilis to your favorite maple syrup until you achieve the desired sweet-to-heat ratio.

  2. 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).

  3. In a separate non-stick pan over medium heat, melt better and fry the eggs. Salt and pepper eggs lightly and cover 2 minutes.

  4. 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.

  5. 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.

1 review for Chili Maple Brunch Burger

  1. Cristie Mather


    This burger is incredible! 100% recommend trying this for brunch.

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