Mushroom Turkey Cheddar Burger with Cacio Pepe Potato Chips
I love a vegetable forward burger and this mushroom cheeseburger fortified with our Funghi blend is my new favorite. Funghi brings porcini mushroom and ramps to the mix for a great, caramelized sear finished with fresh herbs and nutty, aged cheddar cheese. To go with it, we toss potato chips with our Cacio e Pepe blend and toast them gently to warm through for the perfect paring.
Ingredients
- 1 pound ground turkey
- ½ cup red onion, diced ¼”
- 1 4oz container of shiitake mushrooms, stems removed and roughly chopped (about 1 ½ cups)
- ¼ cup roughly chopped parsley
- 2 Tbsp soy sauce (regular or gluten free)
-
2 Tbsp Funghi blend, divided
-
½ tsp Tellicherry pepper
-
2 tsp fine sea salt, divided
- 2 Tbsp vegetable oil
- 4 burger buns (regular or gluten free), split open
- 2 cups arugula
- 1 cup shredded aged cheddar (preferable Kerrygold) or 4 slices
- 4 Tbsp dijon mustard
- -
- 1 8oz bag of kettle cooked potato chips (or other sturdy potato chip)
-
2 Tbsp Cacio e Pepe blend
For the Cacio e Pepe Potato Chips
Directions
- Preheat the oven to 350F. This is for the potato chips, see directions below.
- In a bowl, mix the turkey, red onion, shiitake mushroom, parsley, soy sauce, half of the Funghi blend, Tellicherry pepper, and half of the sea salt to combine well.
- Divide the mixture into 4 patties about 5 inches in diameter. Note, placing the patties on the parchment paper help to transfer them to the hot pan (or grill) for searing.
- Heat a heavy-bottom pan over medium high-heat. Toast the buns on both sides until golden brown in the dry pan. Remove and set aside.
- Add the vegetable oil and heat until shimmering.
- When ready, add the burgers to the hot pan carefully, sprinkling them with the remaining Funghi and salt to season.
- Cook the burgers for 3-5 minutes or until they are nicely browned.
- Flip the burgers and continue cooking on the second side.
- Distribute the cheddar cheese amongst the burgers and cover the pan to help melt the cheese and cook the burgers through (approximately 3-5 more minute).
- To plate the burgers, spread a tablespoon of Dijon mustard onto each bottom bun. Layer with the burgers, fresh arugula, and the top bun.
- Serve warm with the seasoned potato chips!
For the Cacio e Pepe Potato Chips
- While the burgers are cooking, toss the chips in the Cacio e Pepe blend and arrange them on a baking tray in a single layer. Bake for 3-7 minutes or until just barely golden brown and warmed through, stirring halfway.
Recipe Note
Recipe Notes
For a spicier potato chip, try our Sheba blend in place of Cacio e Pepe to mix things up.
Questions? Contact helen@laboiteny.com
