Well I might have just shot myself in the foot giving this burger a Bob’s Burgers style name instead of something SEO friendly…but it’s well worth it. This ‘There’s Shroom For Two’ Burger is one of my favorite things to make, and it really isn’t all that difficult. And if you’re wondering where the shrooms come in, I’m going to show you how to make some super easy confit king oyster mushrooms.
Just to point out, even though this burger has mushrooms it is NOT a vegan or vegetarian recipe. I kind of hate that I have to point that out…but that’s food blogging these days. This burger is delicious though, so if you are down to be a bit adventurous with your burger styling, then you may enjoy this one quite a bit.
How To Make Confit Oyster Mushrooms
To make confit mushrooms you need to know one simple thing. What is confit? Simply put, it’s the method of slow cooking something in fat. To make the king oyster mushrooms confit that we top the burger with I start by melting about 3-4 tbsp of butter in a pan on low heat.
Once all the butter is melted I add in about 200 grams of sliced oyster mushrooms. You can use any mushroom you like, but these are my choice for this burger. Remember, keep the heat low, we do not want to brown or burn the butter. Stir constantly.
After about 10 minutes or so you should have some very nice confit king oyster mushrooms. As you can see in the picture above, the butter is clear, not browned or burned at all. Brown butter has its place (especially these days) but it is not in this recipe. Cover the pan with some foil and set aside.
Cooking Half Pound Burgers
This recipe makes 4 burgers and uses 1kg of beef. I suppose that makes each burger a little more than half a pound, but its close enough the cook time is the same. Into your ground beef (80/20 ratio) mix in a tablespoon each of salt, freshly cracked black pepper, and paprika. Also add two tsp of garlic powder.
Mix the beef with your hands and then divide into four equal balls. At this point use a peeler to thinly slice a block of cheese. For this ‘There’s Shroom For Two’ Burger I’m using Trappista cheese, which I fell in love with on a trip to Bosnia last year and am luckily able to pick some up at the specialty cheese shop in Lviv, Ukraine. If you can’t find this cheese, which I’m assuming you can’t as it’s pretty hard to find outside of the Balkans/Eastern Europe, use a Gouda.
In a pan on medium high heat add a bit of oil to coat the bottom, and then add the burger balls. If you have a large pan you can do all four at once, if not, do two so as not to crowd the pan.
After a few minutes, once you get a good Maillard reaction on the beef, give them a flip and then use your spatula to press them down to burger size. Now, these are not proper smash burgers as I’m sure you can tell by the size, but smashing is still good for the meat.
Once you flip them then add on the cheese. If you have a proper cheese slicer you will be able to get a few nice large slices…if you’re like me and using a vegetable peeler it will look like the image above. No matter, the cheese is quite melty so don’t worry how it looks.
Compiling The ‘There’s Shroom For Two’ Burger
As with any burger you’re going to have to toast your buns. I never understood people who don’t toast their buns, either on a pan with butter or in a proper toaster. Just do it! And for this burger, on the bottom bun, spread over some homemade Sriracha Mayo (or store bought – I’m not critical).
Next, lay the burger on top of the bottom bun, top with your delicious confit oyster mushrooms, and then drop on a few wheels of pickled jalapenos. Now, I make my own pickled jalapenos, but of course like with most of my recipes, I do not begrudge you for using store-bought.
Now you may be wondering how custom is this burger, since I’ve not mentioned yet what goes on the toasted top bun. Oh, yes, I haven’t forgot. You’ve seen it in the first picture, and in pic 5…it’s a thin scraping of peanut butter. I’m not going to give you a grams measurement for this part, it really is just a thin scraping on the top bun.
Stack your ‘There’s Shroom For Two’ Burger, smash it down, and go to town. I hope you love this burger as much as I do…and I hope you love the Bob’s Burgers inspired name as well. And if anyone from the show want’s to make this as a daily special…well, let’s just say I would be honored.
‘There’s Shroom For Two’ Burger
Equipment
- Pan
- Bowl
- spatula
Ingredients
- 1 kg Ground Beef
- 1 tbsp Salt
- 1 tbsp Paprika
- 1 tbsp Black Pepper freshly cracked
- 2 tsp Garlic Powder
- 3 tbsp Butter
- 200 grams Oyster Mushrooms sliced
- 4 Burger Buns
- 4 tsp Peanut Butter
- 4 tsp Sriracha Mayonnaise
- 1/4 cup Pickled Jalapenos
- 50 grams Cheese Sliced. I used Trappista, but you can use good Cheddar as it's much easier to find.
Instructions
- In a pan on low heat melt the butter and add the oyster mushrooms. Stir the pan so the mushrooms slow cook in the fat. While this is happening you can prepare the beef. When they are fully confit you can take them off the heat (about 10 minutes)
- In a bowl mix together the beef, salt, paprika, garlic powder, and pepper with your hands until well combined. Form into 4 equal portioned balls.
- In a pan on medium high heat place the burger balls and let cook. When the bottom has gotten a nice maillard reaction going, flip the balls and press down with a spatula. Place cheese on top of the meat, then put a lid on the pan to help the cheese melt.
- Toast your top and bottom buns.
- On the bottom bun schmear a bit of Sriracha mayonnaise, then add the burger. Next top with some of the confit oyster mushrooms followed by some pickled jalapenos. Schmear some peanut butter on the top bun and place that on top of the burger. Enjoy!
Notes
