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.
Lisa Dahl’s Funghi Sublime BurgerHow 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: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Chef Lisa Dahls award-winning Sedona burger. Truffle aioli and roasted mushrooms make this a decadent treat.
Ingredients
- 3/4 cups (177 ml) good-quality mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon truffle oil
- 1 1/2 to 2 pounds (700 to 900 g) 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
- 12 to 16 ounces (340 to 454 g) 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
- Prepare the Truffle Dijonnaise Aioli by whisking together mayonnaise, lemon juice, Dijon mustard, and truffle oil in a bowl.
- Prepare coals or a grill pan.
- Shape the ground beef into 4 to 6 patties. Lightly salt and pepper both sides.
- Grill the burgers to your liking (medium-rare to medium is ideal).
- Just before removing the burgers from the grill, top each with a slice of Gouda cheese. Melt the cheese either by placing a lid on the grill or finishing under a broiler.
- Place the burgers on buns.
- Top with a generous spoonful of Roasted Mushrooms and a generous tablespoon of Truffle Dijonnaise Aioli.
- Instructions for Mushrooms
- Preheat oven to 350°F (177°C).
- Place mushrooms in a metal bowl, drizzle with olive oil, and toss gently.
- Allow the mushrooms to sit for a few minutes to allow the oil to saturate. Lightly season with kosher salt, truffle salt, pepper, and thyme. Toss to distribute seasonings evenly. Set aside.
- Spread mushrooms on a sheet pan without overcrowding. Roast in the oven for approximately 15 minutes, or until golden and aromatic.
Notes
- For a richer flavor, use high-quality truffle oil and aged Gouda cheese.
- To prevent the mushrooms from sticking, ensure they are spread in a single layer on the baking sheet.
- Leftover truffle aioli can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700
- Sugar: 5
- Sodium: 800
- Fat: 50
- Saturated Fat: 15
- Unsaturated Fat: 30
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of mushrooms should I use for the Funghi Sublime burger?
For the Funghi Sublime burger, it’s best to use a mix of roasted portobello and shiitake mushrooms to achieve a rich flavor and meaty texture.
How do I make the truffle aioli for the burger?
To make the truffle aioli, combine mayonnaise, minced garlic, lemon juice, and truffle oil in a bowl, adjusting the truffle oil to your taste for the right balance of flavor.
Can I substitute the manchego cheese in this recipe?
Yes, you can substitute manchego cheese with another semi-hard cheese like aged gouda or fontina if you prefer a different flavor profile.
So fantastic! The aoli and roaste mushrooms were superb. Am not a big burger fan but these were sublime. Loved the truffle touch.
why do you call it AIOLI, where is the garlic ?