By Jeremy McAdams, Cherry Tree House Mushrooms
4 oz. fresh shiitake mushrooms, sliced (Cherry Tree House Mushrooms)
2 Tbsp butter or olive oil (Valli dell’Etna Olio)
3/4 to 1 pound ground beef (Braucher’s Sunshine Harvest Farm) or
3/4 to 1 pound ground buffalo (Wild Idea Buffalo) 1/4 to 1/2 cup blue cheese (try Big Woods Blue from Shepherd’s Way Farm)
1/4 to 1/2 cup onion (Dawn2Dusk Garden)
1/4 tsp fish sauce a little salt and pepper gluten-free hamburger bun (Down in the Valley Bakehouse) or
milk bun – with gluten but rich and tasty! (Salty Tart Bakery)
1 to 3 oz. salad mix (Stone’s Throw Urban Farm) or
1 to 3 oz. sprouts or shoots (Bossy Acres)
Remove stems from mushrooms and save for soup stock in the freezer. Slice mushroom caps. Heat skillet or pan and add 2 Tbsp butter or olive oil, then add mushrooms when fat is hot. Saute until soft and slightly browned, about 5 minutes. Set aside and cover.
Prepare grille for burgers and buns. Blend cold ground meat with chopped onion, crumbled cheese, fish sauce, and salt and pepper; then form into thick patties and place on hot grill. Flip patty once and grille on remaining side until done. You can also sear on cast iron skillet at medium-high heat. Remove burgers to platter and cover until ready to serve. While burgers are cooking, brush bun faces with butter or oil and grill or sear briefly, then set aside.
Place burgers on grilled buns, then top with sautéed mushrooms and salad mix or shoots. Serve open face or top with remaining bun. Enjoy!