Tiny Tuna Blended Burger

Shiitake and Maitake Mushrooms, Ground Tuna, Sherry Special Sauce, Fish Sauce, Cheddar, and Brioche Buns

Chef Orion Russell of Greenpoint Fish & Lobster

Yield: 12 tiny burgers

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Adapted by StarChefs | October 2019

INGREDIENTS:

Sherry Special Sauce:
2 cups mayonnaise
1 cup ketchup
1 cup Dijon mustard
2 tablespoons Sherry vinegar
1 tablespoon Worcestershire sauce

To Assemble and Serve:
½ cup Spanish olive oil
4 ounces cultivated shiitake mushrooms
4 ounces cultivated maitake mushrooms
1 pound ground tuna
2 tablespoons fish sauce
1 tablespoon ground black pepper
12 tiny brioche buns
12 tiny slices New York yellow cheddar
Lettuce leaves, torn into tiny pieces

METHOD:

For the Sherry Special Sauce:
In a bowl, combine all ingredients, cover, and refrigerate.

To Assemble and Serve:
In a pan over high flame, heat oil and sear mushrooms. Transfer to a food processor and pulse to a paste. Cool. In a bowl, combine mushroom paste, tuna, fish sauce, and pepper. Form mixture into patties. Prepare and heat a flat top. Sear burgers on both sides to desired temperature. Top with cheddar. When cheddar has melted, transfer burgers to buns, slather with Sherry Special Sauce, and top with lettuce. Close buns and serve.

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