6 oz. baby bella mushrooms, thinly sliced
1 red onion, thinly sliced into rings
1 cup red wine vinegar
½ cup olive oil
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste, plus 1 tbsp.
2 lb. ground beef
4 oz. blue cheese
2 tbsp. dehydrated garlic flakes
1 tbsp. coriander seeds
½ tbsp. dill seed
½ tbsp. crushed red chile flakes
½ tbsp. dried onion flakes
4 hamburger buns, toasted
Dijon mustard, for serving

Place mushrooms and onions in a bowl. Bring vinegar, oil, basil, oregano, salt, and pepper to a boil in a 1-qt. saucepan; pour over mushrooms and onions. Let cool; cover with plastic wrap and refrigerate for 1 hour.

Season beef with salt; divide into 4 flat patties about ⅓” thick. Place 1 oz. blue cheese into the center of each patty; fold sides of meat up and over cheese. In a spice grinder, grind 1 tbsp. black pepper, garlic flakes, coriander, dill, chile flakes, and onion flakes into a coarse powder. Rub spice mixture over each burger, coating it completely. Grill the burgers to your choice of doneness, and top with the mushroom mix.


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