Belly Acres Better Burger Recipes
BELLY ACRES' BETTER BURGER
Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, then tops it with a zesty Ginger-Lime Mayonnaise.
Provided by Rob Ray
Categories Hamburger Mushroom Ginger Lime Juice Quick and Healthy
Yield Makes 4 burgers
Number Of Ingredients 14
Steps:
- Make the Ginger-Lime Mayonnaise:
- Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.
- Make the burgers:
- Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
- Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
- Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
- Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.
BETTER BUTTER BURGER
Steps:
- For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
- For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
- For the burgers: Preheat the oven to broil.
- Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
- Serve on buns with a small mound of the aioli on top of the cheese.
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