January 22, 2012

CT Burger

Post by Chef Corbin

with classic brioche, aged Ontario cheddar, grilled mushrooms and basil pesto

Ingredients

Burger Mix
5 LBS ground chuck beef (extra lean)
Salt and pepper to taste
2 oz chopped fresh thyme
2 oz. chopped fresh rosemary
¼ LB butter, cut into small cubes
2 small shallots, chopped fine
2 garlic cloves, minced fine
1 large brioche bun
1 tsp. basil pesto
1 tsp. lemon mayonnaise
2 slices of roma tomato
1 ½ oz grilled mushroom (shiitake or oyster)

Method

Combine all ingredients and form into 6 oz patties. Grill the burger to perfection and serve on the toasted brioche bun, spread with pesto and lemon mayonnaise. Line the burger with lolla rossa lettuce, grilled mushrooms and serve.