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!
The Gladly's Shiitake Blended Burger
This Blended Burger Project entry from The Gladly is full of flavor and creativity. Go check out the burger at The Gladly and then recreate it at home any time you wish.
Ingredients
Burger
- 2 pounds 80/20 ground chuck
- 1 pound finely chopped shiitake mushrooms
Bone Marrow Aioli
- 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
Pequillo Ketchup
- 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
Chorizo Chips
- 1 link Spanish chorizo
Instructions
For Burger
- Combine and form into 8 ounce patties
For Bone Marrow Aioli
- 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.
For Pequillo Ketchup
- 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.
For Chorizo Chips
- Thinly slice Spanish chorizo and place in dehydrator until crisp like a potato chip.
Assemble
- Assemble your burger and enjoy!