Chef Tom Fraker

50/50 Burger with Hatch Chile Peppers (50% Mushroom & 50% Meat)

Name: 50/50 Burger with Hatch Chile Peppers (50% Mushroom & 50% Meat)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 pound portobello mushrooms, stems and gills removed; chopped small; 1/2 pound button mushrooms, stems trimmed, chopped small; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; Kosher salt and freshly ground pepper, to taste; 3 cloves Melissa’s Peeled Garlic, minced; 1/2 pound 85/15 ground beef; 1/2 pound Italian sausage and/or beer brats, casings removed; 2 eggs; 1 1/2 cups Italian bread crumbs; 8 hamburger buns; Roasted and sliced Hatch Chile Peppers (or Anaheim Peppers if Hatch is not in season); 1 Maui onion, sliced, or other sweet onion; 1 1/2 pounds Melissa’s Dutch Yellow® Potatoes, sliced very thin; Canola oil for frying

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4 servings

Prep Time

20 minutes

Cook Time

25 minutes

Image of 50/50 Burger with Hatch Chile Peppers (50% Mushroom & 50% Meat)

Ingredients

1/2 pound portobello mushrooms, stems and gills removed; chopped small
1/2 pound button mushrooms, stems trimmed, chopped small
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper, to taste
3 cloves Melissa’s Peeled Garlic, minced
1/2 pound 85/15 ground beef
1/2 pound Italian sausage and/or beer brats, casings removed
2 eggs
1 1/2 cups Italian bread crumbs
8 hamburger buns
Roasted and sliced Hatch Chile Peppers (or Anaheim Peppers if Hatch is not in season)
1 Maui onion, sliced, or other sweet onion

Dutch Yellow® Potato Chips

1 1/2 pounds Melissa’s Dutch Yellow® Potatoes, sliced very thin
Canola oil for frying

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Directions

In a sauté pan, heat the oil and melt the butter. Add the mushrooms, season with the salt and pepper and add the garlic. Sauté for 2 minutes, stirring often. Remove from the heat and let cool.
In a mixing bowl, add the ground beef, sausage, eggs, bread crumbs and mushrooms. Mix well and separate into 8 equal portions. Form them into patties and set aside.
In a high sided pan, heat the canola oil to 325ºF.
Add the thinly sliced potatoes to the oil, in batches, and fry until golden brown. Drain on paper towels and season with salt immediately. Repeat for the remaining potatoes.
Prepare a hot grill.
Grill the burgers until completely cooked through. Toast the burger buns on the grill.
Place the patties on the grill and cook 5-6 minutes per side or until completely cook through. While the burgers are cooking, brush the onion slices with oil and place them on the grill. Cook until you get nice grill marks on both sides.
Build your burgers to your liking (i.e. sliced tomato, lettuce, pickles, sliced onion, roasted Hatch Chiles). Serve with the potato chips.

Filed in: 50/50 Burger, 50/50 Burger with Hatch Chile Peppers, 50/50 Burger with Hatch Chile Peppers (50% Mushroom & 50% Meat), Baby Dutch Yellow Potatoes, Baby Dutch Yellow® Potato, Beef, Burger, Chips, dutch yellow potatoes, Dutch Yellow® Potato Chips, dyp, Entree, Garlic, Garlic Cloves, Ground Beef, Hatch, Hatch Chile, Hatch Chiles, Hatch Peppers, Italian Sausage, Mushroom, Mushrooms, Organic Garlic, Organic Sweet Onions, Peeled Garlic, Portobello, Portobello Mushrooms, Potato, Potato Chips

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