“Being a premier young chef comes with a lot of responsibility. I want to be on the forefront of sustainable, healthy, nutritious food. I live in an urban city and I see food deserts and hunger. Being able to produce a delicious burger that both delights diners and helps turn a burger into a meal we can continue to enjoy for generations is very important to me.” — Logan Guleff, Logan’s Underground Supper Club, Memphis, Tennessee
Memphis-based Junior Chef Logan Guleff has been cooking since he was two. His favorite recipe is always the next one he creates because he enjoys the journey of being creative and getting to share his dishes with others. He loves mushrooms, so when he learned about the Blended Burger Project™, participating was a no brainer.
For the spice blend, combine dried thyme, black pepper, granulated garlic, salt and mustard powder.
For burger patties, heat a dry, nonstick skillet over medium heat. Add diced mushroom gills and cook until all the moisture has been released and the mushrooms are very dry, about 10-15 minutes. Let cool.
Once mushrooms have cooked, add to a large bowl with ground beef and Worcestershire sauce and mix to combine. Form into 4 patties about 1/2-inch thick. Season patties generously with spice blend.
Heat a cast-iron skillet over high heat. Lower to medium, add butter and cook burger patties until seared on one side, about 3 minutes. Flip and continue to cook until seared and thermometer registers 170 degrees F (medium), about 3 minutes. Place 1 slice of fontina cheese to each burger patty and melt, about 1 minute.
Arrange the burger patties on buns, top with cooked bacon (2 slices per burger), lettuce, onion, tomato, ketchup and mayo. Top with bun and serve.