Big D’s Blended Burger

Big D’s Blended Burger

• 1 lb. 80/20 ground beef brisket or chuck
• ½ lb. PA white button mushrooms, coarsely chopped
• 1 lb. PA portabella mushrooms, coarse chop half and slice half
• 2 Tbsp. stone ground mustard Montreal Steak Seasoning, as needed
• 1 small yellow onion, sliced
• 8 slices sharp cheddar cheese
• 8 slices of cooked bacon
• 1 Tbsp. 1 tsp. olive oil, divided
• 1 Tbsp. 1 tsp. butter, divided
• 8 Kings Hawaiian rolls or slider rolls

Sauté the chopped mushrooms with 1 teaspoon of oil and 1 teaspoon of butter in a cast iron or non-stick pan just until tender over medium-low heat. Remove from the pan and set aside to cool. Next, add the remaining oil and butter to the pan along with the sliced onions and sliced portabella mushrooms and cook until they begin to caramelize. Remove from the pan and reserve.

Mix the ground beef, sautéed chopped mushrooms, and mustard together until well blended. Form into small round meatballs, approximately 2.5 ounces each. Using a large flat spatula, flatten the meatballs into patties. Do not form the edges of the patties with your hand; leave them imperfect so that there are more areas to get crispy.

the patties with Montreal Steak Seasoning and cook on each side, approximately 3 minutes, flipping once, over medium-high heat. Top each patty with the caramelized onions and mushrooms, then the cheese.Add a few tablespoons of water to a pan to create steam and cover with a lid until the cheese is melted.

Prepare the rolls by toasting the cut side of each half. Then coat each side with “The Sauce”. Place each patty on a roll and top with bacon and serve.

The Sauce

• 1 cup mayonnaise
• 1⁄8 cup chopped dill pickles
• 1 Tbsp. sweet relish
• 1 Tbsp. Sriracha sauce
• 1 Tbsp. ketchup
• 1 tsp. wasabi sauce

Mix all the ingredients in a small mixing bowl until well blended. Add more or less Sriracha and wasabi to taste. It should be a pinkish color like Thousand Island dressing, and have a little zing to it but should not be too spicy hot.

Warm Mushroom and Kale Salad with Pickled Mustard Seeds and a Smoked Walnut Vinaigrette

Vinaigrette

• ¼ cup white balsamic vinegar
• 1 Tbsp. Dijon mustard
• 4 Tbsp. honey
• 1 Tbsp. salt
• ½ cup walnut oil
• ¼ cup vegetable oil
• ½ cup smoked walnuts (smoked for 1 hour)

Place the vinegar, honey, Dijon, and salt in a mixing bowl. Slowly drizzle in the two oils while whisking to emulsify the dressing. Add the smoked walnuts at the end and let sit for at least 2 hours before serving.

Pickled Mustard Seeds

• ¼ cup mustard seeds
• ½ cup cider vinegar
• ½ cup water
• ¼ cup sugar
• 2 tsp. salt

Bring all the ingredients to a simmer in a small pot. Remove from the heat and allow to chill.

To finalize the salad

• Olive oil, as needed
• 4 oz. PA Crimini mushrooms
• 4 oz. PA Shiitake mushrooms
• 4 oz. PA mushroom blend of Maitake, Beach, and Portobello
• 6 oz. baby kale
• 4 Tbsp. Pickled Mustard Seeds Vinaigrette as needed

In a large sauté pan, heat a small amount of olive oil and sauté all the mushrooms separately in batches, so there is no more than one even layer at a time. Do not overcrowd the pan. Cook until the mushrooms are tender and golden brown, season with salt and pepper. Transfer each batch to a large mixing bowl. Once all the mushrooms are cooked, add 4 tablespoons of the pickled mustard seeds, all the baby kale, and drizzle with enough dressing to coat everything. Toss the salad and serve warm.