Chipotle Aioli Cheeseburger stuffed with Mushroom Butter Duxelles

February 15, 2017
Serves 4 burgers

“Truthfully this projected lined up with our philosophy. We are always looking for ways to provide healthier options without sacrificing taste or experience. Sourcing sustainable products is also a must for us. The more we can educate our local community the better. Really the question was, why not do this?”  — Chef Eric Damidot, Vitascope Hall, New Orleans, LA


French born, Chef Eric Damidot has always had a passion for cooking. At the age of 16, he enrolled in France’s Golf Hotel Culinary School. Following his time as a student in France, Chef Damidot furthered his career in Las Vegas, NV, as Executive Banquet Chef at the Bellagio Hotel & Casino, Executive Sous Chef at the Rio All Suite Hotel and Casino, and Executive Chef at both Caesars Palace Hotel & Casino and Paris & Bally’s Hotel & Casino.

Chef Damidot joined Hyatt Regency New Orleans as Executive Chef in 2011 and oversees all banquet functions, catering, bakery, and the hotel’s eight unique dining outlets – including Vitascope Hall.



  • 1 Cup
    good-quality pickle juice
  • bunch green onions, cleaned with tops trimmed
  • shallots, thinly sliced
  • 1 Cup
  • zest from one lemon
  • juice from one lemon
  • 1 1/2 Teaspoon
    Dijon mustard
  • garlic cloves, smashed and minced (to taste)
  • 1 Tablespoon
    Herbs de Provence
  • 1 Teaspoon
    Cajun seasoning
  • chipotle sauce (store bought or homemade)
  • 1 Teaspoon
    olive oil
  • 1 Pound
    mushrooms, finely chopped
  • shallots, minced
  • clove garlic, peeled and minced
  • salt and pepper, to taste
  • duxelles (recipe above)
  • bunch parsley, chopped
  • bunch chives, chopped chive
  • bunch of chervil, chopped
  • 8 Ounces
    butter, room temperature
  • 2 Pounds
    ground chuck
  • 1/2 Pound
    ground Kobe fat/tallow (Wagyu)
  • 1-inch pats of mushroom butter (recipe above)
  • 1 Pound
    fresh Buffalo Mozzarella
  • burger buns of choice, toasted
  • 4 Slices
  • 4 Slices
    crisp lettuce


  1. Make the Pickled Green Onions and Shallots. In a resealable container, pour 1 cup pickle juice over green onions and shallots. Make sure onions are completely submerged. If not, add more pickle juice. Marinate for at least 24 hours.

  2. Make the Aioli. Blend all ingredients together in a food processor or blender. Puree until smooth. This can be made a day in advance.

  3. Make the Duxelles. In a sauté pan, add olive oil over high heat being careful not to burn. Add mushrooms, shallots, garlic, salt and pepper. Reduce heat to medium low and cook until mushrooms have absorbed all the liquid. Set aside to cool.

  4. Make the mushroom butter. Add cooled duxelles and butter to food processor or blender. Pulse until the mushrooms are finely chopped and incorporated with the butter; not pureed. Add the parsley, chives and chervil and pulse until combined. The ratio should be 50/50 mushroom/butter. Pour onto parchment paper and shape into a log, then freeze.

  5. Make the burger. Combine ground chuck and fat in a bowl. Divide into four equal balls. Cut 4 1-inch discs Mushroom Butter, and press into the center of each ball. Form burger around the butter to create 4 equal patties. In a sauté pan over high heat, cook the burger patties to medium. In the last minute, place 4 ounces mozzarella on top each of the patties until melted. Remove from pan.

  6. Assemble the burger. Spread aioli on the bottom bun and top (in this order) tomato, lettuce, burger and pickled green onion and shallots. Spread aioli on top bun and place atop finished burger.


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