Recipe courtesy of Chef Jason Petrie, Revolution Brewing Company, Chicago
Sautéed crimini mushrooms, Gorgonzola and crispy shallots bring depths of decadent flavor to this Revolution Brewery burger.
Yields 24 servings
Serving Size: 1 10-oz burger
15 lbs. ground beef
Freshly ground black pepper
2 lbs. white button mushrooms
One 12-oz. bottle mild ale (such as Revolution’s Workingman Ale)
3 lbs. thinly sliced shallots
Seasoned batter, as needed for shallots
24 poppyseed hamburger buns
3 lbs. gorgonzola cheese
Season the beef with salt and pepper and form it into 10-oz. patties. Refrigerate.
Saute the mushrooms in a large pan with the ale until tender. Season with salt and pepper. Refrigerate until needed.
For each serving, to order: grill 1 burger to desired doneness. Reheat 2 oz. mushrooms in a small pan. Coat 2 oz. shallots in batter and deep-fry until golden and crisp. Brush 1 bun with oil and heat it on a flat-top until lightly crisped.
Layer the bottom of the bun with the mushrooms, then the burger, top with 2 oz. gorgonzola, then the shallots. Finish with the top of the bun and serve immediately.
Calories: 1190; Total Fat: 70g; Saturated Fat: 31g; Cholesterol: 305mg; Sodium: 1530mg; Protein: 96g; Carbohydrates: 42g; Dietary Fiber: 3g