“We are always interested in creating healthier options for our guests, all of our traditional southern fried appetizers are gluten free. We work to create beef alternatives with our own veggie blend burger, turkey, chicken, and salmon options, and offer our unique dry-aged beef in a healthier variation only furthers our efforts to appeal to a broader audience, and offer a better alternative to all of our guests.” — Chef Bob Munich, Grill Marks, Greenville, South Carolina
Bob Munnich, Chief Operating Officer of Larkin’s Restaurants and Grill Marks, has been a driving force for the growth and development of the company since joining the team in 2005. He works closely with the leadership team to continuously improve operations and strengthen the restaurant brands.
Chef Munnich has always been interested in food, but it’s his passion for helping people exceed their goals that drives him. While he loves to cook and has traveled the country working with top chefs to improve his culinary skills, his greatest joy comes from building teams of like-minded, hospitality-focused individuals and coaching them to achieve great success.
For the sauce, in a medium sauce pan over high heat, add shiitakes, shallots and red wine. Bring to boil and reduce by half. Add demi-glace
or brown gravy, continue to a boil until thickened. Set aside.
For burger patties, in a medium sauce pan over medium-high heat, melt butter. Add sliced basil, chopped garlic, red pepper flakes and shiitake
mushrooms. Sauté until soft. Set aside to cool. In a food processor, purée mushroom mixture. In a large bowl, combine beef
and puréed mushrooms and season with salt and pepper. Divide the mushroom/meat mixture into 4 equal patties. Cook burgers
on grill or stove top. Top with cheese, cook until melted. Set aside.
Split buns and place arugula, tomato and onion on bottom half. Top with burger patty and sauce. Top with bun and serve.