“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
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.”
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.