Chef Lisa Dahl teaches you how to impress your friends and family with one of her signature burger recipes. If you love roasted mushrooms and tangy, delicious truffle aioli, then this one’s for you.
Culinary powerhouse Lisa Dahl has pioneered the restaurant scene in Sedona for over twenty-five years. She is a true force of nature, with five restaurants under her chef’s coat. Chef Lisa passionately runs (with the help of many people) Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa, Mariposa, and Butterfly Burger, which we’ll highlight today with a recipe below.
The ambiance at Butterfly Burger is striking but warm and welcoming. The marble bar complements the dark cobblestone floors for a moody lounge-style space. It’s clear Butterfly Burger isn’t your typical burger joint. It feels more like a high-end gourmet burger experience, where top-notch ingredients and quality come first. What sets Butterfly Burger apart is Chef Lisa’s commitment to using only the finest ingredients and her innovative approach to burger creations, which has earned her numerous accolades, including victories in the Sedona Burger Battle competitions.
Various burger options on the menu are inspired by Dahl’s travels. So, look forward to the Butterfly Burger made with manchego cheese, peppered bacon, guacamole, and chipotle aioli. Another unique option is the Italian Stallion with burrata, oven-roasted tomatoes, basil pesto, and balsamic reduction. If you’re less into beef, don’t worry. Butterfly Burger has an array of vegetarian options like the Primo Portabello with grilled & marinated portobello mushroom, caramelized onion, and manchego cheese. Or go for the Hipster Burger, which is made with lentils and quinoa.
The Funghi Sublime stands out on the menu for the best of both carnivorous and vegetarian worlds. Gouda cheese and the truffle Dinjonnaise aioli make it decadent, but the addition of roasted mushrooms brings earthiness and balance to the burger. The full combination is mouthwatering, leaving you wanting more with each and every bite.
If you can’t make it to Sedona this summer, don’t fret. Chef Lisa has shared the recipe for the Funghi Sublime Burger, a perfect way to wow your friends and family at a backyard cookout at home. If you’re interested in more recipes from Lisa Dahl, check out her cookbook “A Romance With Food” for all her burger recipes.
How to Make The Funghi Sublime: Lisa Dahl’s Award-Winning Burger Recipe
- To start, prepare the Truffle Dijonnaise Aioli by whisking ingredients in a bowl, starting with mayonnaise. Then add lemon juice and Dijon mustard, and finish with truffle oil.
- Prepare coals or a grill pan.
- Shape burgers into 4 to 6 patties. Lightly salt and pepper on both sides.
- Grill burgers to your liking (medium-rare to medium is ideal).
- Just before removing the burgers from the grill, arrange a generous slice of Gouda on each one to melt. Either place a lid over the top of an open grill or finish under a broiler until the cheese is melted.
- To serve, place burgers on buns. Top with a generous spoonful of Roasted Mushrooms and dollop a generous tablespoon of Truffle Dijonnaise Aioli on the top bun.
Instructions for Mushrooms
- Preheat oven to 350°F.
- Place mushrooms in a metal bowl, drizzle with olive oil, and toss gently.
- Allow them to sit for a few minutes, enough time for the oil to saturate into the mushrooms’ spongy fiber. When evenly permeated but not soaked in oil, lightly season with kosher salt, truffle salt, pepper, and thyme. Toss to distribute seasonings evenly. Set aside, letting the flavors penetrate. Spread mushrooms on a sheet pan without allowing too much space between them. Roast in the oven for approximately 15 minutes until golden and aromatic.
Funghi Sublime Burger
- Total Time: 25 minutes
- Yield: Makes 4 to 6 burgers 1x
Description
The Funghi Sublime is a decadent burger at Chef Lisa Dahl’s Sedona restaurant, The Butterfly Bar. It’s an award-winning burger packed with flavors and quality ingredients, including her roasted mushroom recipe and truffle Dijonnaise aioli.
Ingredients
Truffle Dijonnaise Aioli
3/4 cup good-quality mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon smooth Dijon mustard
1 tablespoon truffle oil
Burgers
1 1/2 to 2 pounds 80:20 high-quality ground beef salt
Freshly ground pepper
4 to 6 slices Gouda (or cheese of choice, optional)
4 to 6 buns
Roasted Mushrooms for topping
Roasted Mushrooms
12 to 16 ounces button or crimini mushrooms, sliced
4 to 5 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon truffle salt, or to taste (optional)
1/4 teaspoon coarsely ground black pepper, or to taste
Leaves from 2 to 3 sprigs fresh thyme (optional)
Instructions
- To start, prepare the Truffle Dijonnaise Aioli by whisking ingredients in a bowl, starting with mayonnaise. Then add lemon juice and Dijon mustard, and finish with truffle oil.
- Prepare coals or a grill pan.
- Shape burgers into 4 to 6 patties. Lightly salt and pepper on both sides.
- Grill burgers to your liking (medium-rare to medium is ideal).
- Just before removing the burgers from the grill, arrange a generous slice of Gouda on each one to melt. Either place a lid over the top of an open grill or finish under a broiler until the cheese is melted.
- To serve, place burgers on buns. Top with a generous spoonful of Roasted Mushrooms and dollop a generous tablespoon of Truffle Dijonnaise Aioli on the top bun.
Instructions for Mushrooms
- Preheat oven to 350°F.
- Place mushrooms in a metal bowl, drizzle with olive oil, and toss gently.
- Allow them to sit for a few minutes, enough time for the oil to saturate into the mushrooms’ spongy fiber. When evenly permeated but not soaked in oil, lightly season with kosher salt, truffle salt, pepper, and thyme. Toss to distribute seasonings evenly. Set aside, letting the flavors penetrate. Spread mushrooms on a sheet pan without allowing too much space between them. Roast in the oven for approximately 15 minutes until golden and aromatic.
Notes
Chef Lisa notes: “Two pounds of ground beef will yield either four 8-ounce mega burgers or six totally fulfilling ones. Personally, I would make six because the decadent toppings should satisfy everyone. Serve any leftover aioli in a small side dish as a dipping sauce. Or try it on cold poached lobster. It will blow you away! If possible, always brush buns with a little bit of butter and toast them. They’re just better that way.”
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: American
why do you call it AIOLI, where is the garlic ?
So fantastic! The aoli and roaste mushrooms were superb. Am not a big burger fan but these were sublime. Loved the truffle touch.