The New York Wine and Food Festival took over the city last weekend. One of my favorite events is always the Burger Bash. The chef-testants compete for the prize of bragging rights for the best burger. As a previous winner, New York Magazine asked for my thoughts on the burger trend….check it out!
Lately, my favorite burger to make is my Portobello Burger with Caramelized Onions and Pimento Aioli. Though it doesn’t have beef, its extraordinary flavor is sure to please all palates!
Ingredients
For the burgers
- JUICE OF 1 LEMON (2 TO 3 TABLESPOONS)
- 1∕4 CUP EXTRA VIRGIN OLIVE OIL
- 2 TABLESPOONS WORCESTERSHIRE SAUCE
- 2 TEASPOONS FRESH THYME LEAVES
- 1∕4 TEASPOON GARLIC POWDER
- 6 PORTOBELLO MUSHROOMS, WIPED CLEAN AND STEMS REMOVED
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
- 6 SLICES MUENSTER CHEESE (OR SWISS, WHITE CHEDDAR, PROVOLONE— YOUR CHOICE)
- 6 PORTUGUESE MUFFINS OR BRIOCHE HAMBURGER BUNS, BUTTERED AND TOASTED
- 1 1∕2 CUPS LOOSELY PACKED ARUGULA
For the onions
- 1 TABLESPOON OLIVE OIL
- 1 MEDIUM VIDALIA ONION, THINLY SLICED
- 1∕4 CUP WATER KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
For the aïoli
- 1∕2 CUP MAYONNAISE
- 2 TABLESPOONS JARRED CHOPPED PIMENTOS, DRAINED
- 1 TABLESPOON RED WINE VINEGAR
- 1 GARLIC CLOVE, MINCED
- 1 TABLESPOON MINCED FLAT-LEAF PARSLEY
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
Time:
- PREP TIME: 30 MINUTES
- INACTIVE PREP TIME: AT LEAST 2 HOURS
- COOK TIME: 30 MINUTES FOR ONIONS, 10 MINUTES FOR MUSHROOM BURGERS
Serves: 6
Instructions:
FOR THE BURGERS
In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)
FOR THE ONIONS
In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.
FOR THE AÏOLI
Combine all ingredients in a small bowl. Refrigerate until serving time.
TO FINISH THE BURGERS
Preheat oven to 450°F.
Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly.
Place 1 mushroom on each muffin and garnish with aïoli and arugula. Serve immediately.
And for you meet eaters, Don’t forget my winning Logan County Hamburgers
Ingredients
- 1 pound ground beef (85% lean)
- 1 large egg, lightly beaten
- 1 medium yellow onion, half grated, the other half thinly sliced
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 12 slices white bread
- 2 tablespoons unsalted butter, softened
- 12 slices American cheese (optional)
Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Serves: 6
Instructions
These thin hamburgers are straight out of the Depression era. My grandmother grew up during the Depression in Logan County in the hills of West Virginia. Since money was scarce, families had to make their meat go a long way. Even though times have changed, she still likes to make good food that’s easy on the wallet. I just love the combination of the flavors of the burger, raw onion, cheese, and especially the grilled toast.
In a medium bowl, combine beef, egg, grated onion, garlic powder, salt, and pepper. Mix until combined. Form into thin patties.
Spread butter onto one side of each slice of bread.
Heat a large heavy-duty skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.
In the same skillet, place six slices of bread, butter-side down. Top each with a slice of cheese, if desired, some onions, and a burger. Top with remaining slices of cheese and bread, butter-side up. Cook each sandwich until golden brown, about 2 minutes per side.
Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.
