Lamb-Maitake Blended Burger

New Zealand Lamb, Maitake Mushrooms, Onions, Havarti, Aïoli, Furikake, Jalapeños

Chef Richard Rosendale of Roots 657 | Leesburg, VA
Yield: 10 servings

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Adapted by StarChefs | MONTH YEAR

INGREDIENTS

Aïoli:
2 cups mayonnaise
3 tablespoons plus 1 teaspoon Kikkoman rice vinegar 
3 tablespoons plus 1 teaspoon Kikkoman black bean sauce with garlic

Sautéed Shiitakes and Onions:
Canola oil
1¼ pounds shiitake mushrooms, stemmed, caps cut into ¼-inch-thick strips
5 yellow onions, cut in ⅜-inch slices (top to bottom)

Blended Burgers:
Canola oil
1¼ pounds maitake mushrooms, cut into ½-inch segments      
3 shallots, coarsely chopped
1 clove garlic, coarsely chopped
2 pounds plus 13 ounces ground New Zealand Spring lamb shoulder

To Assemble and Serve:
Canola oil
Salt
Black pepper
Unsalted butter
10 potato buns
10 slices Emmi Roth havarti
Kikkoman tamari soy sauce
1 tablespoon plus 1 teaspoon Kikkoman rice vinegar
Furikake 
5 jalapeños, seeds and ribs removed, thinly sliced 

METHOD

For the Aïoli:
In a bowl, whisk to combine all ingredients. Cover and refrigerate.  

For the Toppings:
In a pan, heat oil and briefly sauté shiitake mushrooms; drain and cool. Remove top and bottom ends, and outer layers from the onions. In a separate pan, heat oil and sauté onion rounds until slightly transparent and lightly browned; drain and cool.

For the Blended Burgers:
In a pan, heat oil and briefly sauté maitake mushrooms; drain, cool, and scale 15 ounces cooked mushrooms. In a separate pan, sweat shallots and garlic until tender. Transfer to a food processor with maitake mushrooms, and process to a fine chop. Transfer mixture to a bowl with lamb and combine. Portion into 6-ounce patties. 

To Assemble and Serve:
Prepare and heat flat top. Season Blended Burger patties with salt and pepper and transfer to flat top. Flip burgers, top with cheese, and cook to desired doneness. Alongside Blended Burgers, toast buttered buns and warm Sautéed Shiitakes and Onions. Just before building the burgers, season shiitakes with tamari and vinegar. Transfer Blended Burgers to buns. Top with onions followed by shiitake mushrooms. Sprinkle mushrooms with furikake. Place jalapeño on top of  mushrooms. Spread Aïoli on bun top and cap burger. Serve with additional Aïoli on the side.

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