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