Earth & Turf Burger

November 16, 2017
Serves 8

Recipe Courtesy of Chef Richard Blais of FLIP Burger Boutique.

A blend of mushrooms and meat make up the patty of this Earth & Turf Burger courtesy of Chef Richard Blais.


  • Burger Blend – Mushrooms:
  • 12 Ounces
    portabella mushrooms
  • 9 Ounces
    shiitake mushroom caps
  • 9 Ounces
    button mushrooms
  • Burger Blend – Meat*:
  • 12 Ounces
    beef chuck
  • 9 Ounces
    beef short rib
  • 9 Ounces
    beef brisket
  • *
    You may also use a freshly ground, 20% fat store bought blend.
  • Patty Seasoning:
  • 1 Teaspoon
    Worcestershire powder
  • 1/2 Teaspoon
    garlic powder
  • 1/2 Teaspoon
    onion powder
  • 1/2 Teaspoon
    Porcini mushroom powder
  • Salt & pepper to taste
  • Condiment Options:
  • Brioche or burger bun
  • Mushroom Ketchup (recipe below)
  • Mushroom Mayo (recipe below)
  • Caramelized onion
  • Sliced Gruyere cheese
  • Bread & butter pickles
  • Mushroom Ketchup:
  • 1 Teaspoon
    curry powder
  • 1/4 Cup
    low sodium soy sauce
  • 2 Cups
    shiitake mushroom stems
  • 2 Cups
  • 3 Tablespoons
  • 3 Tablespoons
    hoisin sauce
  • 3 Tablespoons
    orange juice
  • Mushroom Mayo:
  • 1
    quart button mushrooms
  • 1 Cup
    heavy cream
  • 1 Cup
  • Salt & white pepper to taste
  • 1/2 Teaspoon
    white truffle oil


  1. Patty Preparation:
    In a pan with high-quality butter, roast the mushroom blend until golden. Then sprinkle with salt, pepper and a squeeze of lemon juice. Place on a paper towel and cool. In a grinder, grind the roasted mushrooms. Use paper towel to blot out any remaining moisture. Gently fold the cooked mushroom grind and beef grind together. Form into ¾ inch thick patties.

  2. Cooking Instructions:
    Season burger with the spice blend and salt and pepper on both sides. Cook in a pan or on a hot grill for 3-4 minutes per side. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the burger as it cooks.

  3. The Build:
    Toast a brioche or burger bun in butter or olive oil. Spread the Mushroom Ketchup and Mushroom Mayo on the bottom bun. Next add caramelized onions followed by burger patty topped with melting Gruyere cheese. Finish with bread & butter pickles and top bun.

  4. Mushroom Ketchup:
    In a pot, boil the curry powder, soy sauce, shiitake stems and water until it reduces to approximately ½ cup of liquid. Strain and add the ketchup, hoisin sauce and orange juice. Stir until combined and smooth.

  5. Mushroom Mayo:
    Simmer the button mushrooms in the cream for 15 minutes. Puree the mixture in a blender until completely smooth. Add the mayonnaise and seasonings and combine thoroughly.


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