“It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” — Chef’s Michael & Lawrence Gottlieb, Wood’s Kitchen, Bloomingdale, Georgia
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Born and raised in Georgia, the Gottlieb family has been in the food industry since 1870. Chef Michael Gottlieb and his brother, Chef Laurence Gottlieb are co-chefs at Wood’s Kitchen, a southern-rooted BBQ restaurant with Gullah and Cajun/Creole inspirations. The Chefs enjoy cooking with mushrooms because their flavor and texture differ from variety to variety, “we love cooking with chanterelle, morels, and hen of the woods – but they are all so good it’s hard to pick a favourite.”
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Ingredients
Instructions
For the Worcestershire glaze, in a sauce pan over medium-high heat, reduce Worcestershire sauce by half, about 12-15 minutes. Add corn syrup, thyme, cayenne and white pepper. Let sauce reduce by a quarter or until thick and syrupy, about 7 minutes. Remove from heat.
For charred onion, separate onions into rings. In a large bowl, season onions with grapeseed oil and salt and pepper. Heat a cast-iron skillet over high heat to smoking point. Add onion rings to skillet and allow to char, about 1 minute. Flip and continue to cook, about 1 minute. Remove onions from pan and place in an airtight container to steam using the residual heat.
For the burger patties, in a large bowl, combine ground beef and chopped mushrooms. Form into eight 4-ounce balls and season with salt and pepper. Meanwhile, heat a cast-iron skillet over high heat to smoking point. Lightly oil the skillet and add burgers.
Working with two burgers at a time, sear for 2 minutes. Using a spatula, flatten burger balls and continue to sear for 30 seconds. Flip and continue to cook for 1 minute. Remove from pan and brush with Worcestershire glaze. Continue with remaining 6 patties.
Place each cooked burger patty on the bottom half of the toasted buns. Top patties with mound of charred onions and brush with Worcestershire glaze. Top with bun and serve.
