The Gladly’s Shiitake Blended Burger
The Gladly is participating in the James Beard Foundation’s Blended Burger Project, a movement all about making a better burger. The Gladly’s contribution makes us wish that all burgers were this shiitake blended burger!
This burger is currently available at The Gladly, so go check it out and then place your vote for it in the Blended Burger Project competition between now and July 31st. All burger entries with the five highest amount of votes will be invited to the James Beard House in New York City to recreate their burger at the annual JBF Food Conference in October.
So, get eating and get voting!
- 2 pounds 80/20 ground chuck
- 1 pound finely chopped shiitake mushrooms
- 2 egg yolks
- 1 teaspoon garlic minced
- 1/2 cup blended oil
- 1/2 cup warm rendered marrow pureed in blander (1 case)
- 1/2 ounce Lemon Juice
- 1 tablespoon water
- 1 cup pequillo peppers
- 1/4 ounce smoked paprika
- 1/4 ounce garlic minced
- 1 cup la valle tomatoes strained
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon sherry vinegar
- 1 link Spanish chorizo
- Combine and form into 8 ounce patties
- Place egg yolks in robot coup and beat until frothy. Add in the garlic and drizzle in the oil to emulsify. Add in lemon juice and repeat with marrow, being careful to adjust the thickness with water. Season with salt and pepper.
- Saute garlic and peppers in blended oil adding the remaining ingredients and bring to a boil. Simmer for 10 minutes and then puree in blender and chill.
- Thinly slice Spanish chorizo and place in dehydrator until crisp like a potato chip.
- Assemble your burger and enjoy!
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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