Traditional recipes

Earth & Turf Burger

Earth & Turf Burger

Chef Richard Blais created this burger recipe with mushrooms in mind, and they're not only included in the seasoning, mayonnaise, and ketchup, but in the burger blend, as well.

Ingredients

For the the mushroom mayonnaise

  • 4 Cups button mushrooms
  • 1 Cup mayonnaise
  • Salt and pepper, to taste
  • 1/2 Teaspoon white truffle oil
  • 1 Cup heavy cream

For the mushroom ketchup

  • 1 Teaspoon curry powder
  • 2 Cups shiitake mushrooms stems
  • 2 Cups water
  • 3 Tablespoons ketchup
  • 3 Tablespoons orange juice
  • 3 Tablespoons hoisin sauce
  • 1/4 Cup low-sodium soy sauce

For the burgers

  • 1 Teaspoon Worcestershire sauce
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon porcini mushroom powder
  • 9 Ounces button mushrooms
  • 12 Ounces portobello mushrooms
  • 9 Ounces shiitake mushroom caps
  • Butter, as needed
  • Dash of lemon juice
  • 12 Ounces beef chuck, ground
  • 9 Ounces beef short rib, ground
  • 9 Ounces beef brisket, ground
  • Rosemary and thyme sprigs (optional)
  • 8 brioche or burger buns
  • Caramelized onions, sliced Gruyère cheese, bread-and-butter pickles, for toppings
  • Salt and pepper, to taste

The Good Earth’s Planet Burger

Did you know that The Good Earth Tea Company also used to be a bakery and restaurant chain that served whole and health-conscious foods? Most of their restaurants (all of those near my family) closed years ago, seemingly due to the chain’s anachronistic theme of “health food,” which people at the time felt was a little too hippie-dippie (HA!). Despite not being a vegetarian, my mom has always lauded the perfection of their version of a veggie burger, The Planet Burger, for its memorable taste and self-confidence (“it’s not even trying to be meat!”).

The rarity of a non-vegetarian finding a veggie burger not only palatable, not only acceptable, but also worth reminiscing about years later certainly made me feel like I was really missing out on something with this Planet Burger business. Lucky for me and all of you I am a child of the tech age and swiftly located the recipe on the internet from the archives of the San Jose Mercury News.

This burger is…insane…namely due to its umami, a word that sounds pretentious but is actually the important newly-known fifth category of taste that is often absent in vegetarian foods. The composition of flavors and textures is delicious and, excitingly, it comes together very quickly and easily without too much of a mess. On top of all this they also freeze beautifully, making them my favorite meal in a pinch. After you make it once you’ll see why making a double batch is a really smart idea.

THE GOOD EARTH’S PLANET BURGERS

Adapted from the San Jose Mercury News’ publishing of the recipe, though original credit goes to The Good Earth.

Time: 1 Hour
Serves: 8
Note: I bet when you read this you are going to think I forgot to add salt to the ingredient list. Joke’s on you! There is already plenty of salt in the soy sauce. Still, you can combine everything sans the eggs and taste for saltiness if you don’t believe me.


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Diehard burger fans swear by this pantry staple. When we posed the question on social media, one burger lover, Chas Truslow, insisted that the combo of crunchy peanut butter and bacon adds flavors and textures that are "fatty, little sweet, some tart, and crunch." Sometimes, more is more!

Love peanut butter? Don't miss these 9 Hacks for the Best PB&J Ever.


Get Decadent This Summer with Allen Brothers Surf & Turf

For ultimate decadence, grill up some Surf & Turf. Whether you love the sweet, buttery flavor of West Australian lobster tails or the tender succulence of Alaskan King crab legs, Allen Brothers has the perfect filet to go with it. Or mix it up—ribeye and shrimp, a surf & turf burger, or, for unmatched decadence, a wagyu filet and lobster.
Learn More

The Fat Doug

Award: South Beach Wine & Food Festival People’s Choice

You may know Michael Symon from his spot on the daytime cooking TV show The Chew , from his work on Iron Chef America , or from any of the incredible restaurants he owns and cooks at in Cleveland, including his famous burger chain B Spot Burgers. B Spot Burgers signature burger, The Fat Doug, won the South Beach Wine & Food Festival’s Burger Bash People’s Choice Award, and with its list of ingredients, we can definitely see why. The burger features a brioche bun, coleslaw, pastrami, stadium mustard, and rich Swiss cheese, along with a decadent patty made with a mix of ground sirloin, ground brisket, and ground boneless short rib.

The Schlow Burger

Award: South Beach Wine & Food Festival People’s Choice

Crispy caramelized onions? Check. Perfectly seasoned ground beef patty cooked properly? Check. Cheddar cheese? Check. Creamy “homemade” horseradish sauce? You’re damn right. Michael Schlow’s The Schlow Burger is also a Burger Bash winning recipe, and with ingredients like that, it’s pretty easy to see why. We also love that the burger is fairly minimalistic and actually super easy to make. It just goes to show that simple still wins.

The Logan County Hamburger

Award: New York Wine & Food Festival Burger Bash

According to Katie Lee, her recipe for The Logan County Hamburger (featured in her cookbook, The Comfort Table ) came from her grandmother, who invented the burger combination as something simple with cheap ingredients that could be made during lean times. This award-winning combination of beef, melted cheese, crisp bread (like a grilled cheese sandwich), and yellow onion is simple, inexpensive, and really, really delicious.

Original Joe’s “Hamburger Sandwich”

Award: SF Weekly – Best Classic Burger

Winner of SF Weekly ’s Best Classic Burger award, literally everything about this burger screams “classic Americana”—from the literal name of the joint, “Original Joe’s” (has there ever been a more old school American name for a hamburger joint?!) to the name of the burger (they still call it a “hamburger sandwich”), to the simple, wholesome ingredients used. The recipe has been the same since the restaurant opened in 1937: A thick, juicy patty plopped on two halves of buttered, toasted Italian sourdough bread garnished with grilled onions and some cheese. And that’s it—no fancy glaze no bullshit frills. Just a quality, wholesome American classic.

Animal's Boner Burger

Award: Eater: LA – Best New Burger in Los Angeles

The funny thing about this burger—aside from its very name, naturally—is that it’s the only burger on our list to win an award as a secret menu item. In fact, Animal isn’t a burger joint at all—they have one other burger on their menu, and it consists of foie gras, quail egg, and spam. Yeah… But the secret Boner Burger at Animal, which won Eater: Los Angeles’ “Best New Burgers in Los Angeles, 2015” sounds absolutely bonkers. House-ground short rib, chuck, and bone marrow (what?!), topped with jack cheese, caramelized onion, poblano chili, and Animals’s secret 420 Sauce (a deliciously tangy secret sauce that appears to be a mix between barbecue sauce and mustard), stuffed between two slices of toasted marble rye. We’re not big on boner talk here at Cool Material, but we’ve got a food boner just talking about it.

Kenny and Ziggy's In Queso Emergency Burger

Award: Zagat’s Best Burgers in America

Winner of Zagat ’s “Best Burgers In America: Houston” contest, the In Queso Emergency burger by Kenny and Ziggy’s is massive, messy, gooey, and is more burger than any reasonable human being could every want. Made with a half-pound patty of ground short rib and skirt steak from Pat LaFrieda, NYC, and topped with lettuce, tomato, pepper jack, black label bacon, avocado, chipotle mayo, and onion strings, all between a challah bun. Is it 18 bucks? Yes. Is it worth every penny? You’re damn right it is.


Best Turkey Burger on Earth

Szeged is a Hungarian spice blend company and these are not only super delicious but they are super simple and the name of the blend TELLS you what to use it on - Chicken (turkey!) - Steak (beef!) - Fish (shrimp!) - Ribs (pork!). They are available in most grocery stores and you need to buy them all now OR pick up one every time you shop to assemble all four! Years ago, a friend Michelle Red asked me to make her a chart of which herbs and seasonings matched what food as she did not know dill matched salmon while not so wonderful on beef. These seasonings will take your simple pan seared foods to a new level with just a sprinkle.

The Burgers
  • Pick up about a pound of freshly ground turkey at the grocery store and form 4 nice smooth four-ounce patties.
  • Rub both sides with olive oil, sprinkle generously with your seasoning blend or even just sea salt and freshly ground pepper ON BOTH SIDES OF YOUR BURGER.
  • Heat a nonstick skillet over medium-high, add the burgers to the pan and cook them for 4 minutes per side, undisturbed.
  • DO NOT PRESS THEM DOWN, don't really mess with them at all, other than to flip them and cook the other side for 4 minutes. Again, DO NOT PRESS THEM DOWN. Pressing DOWN on the meat while it cooks is why things get so dry.
  • Allow them to rest for a minute or two while you prepare a lovely bed of greens. The juices will reabsorb into the meat rather than run all over the plate if you just wait a few minutes!
  • Serve on a bed of baby mixed lettuce and drizzle the whole deal with olive oil and balsamic vinegar. The key is in the simplicity - good ingredients taste great - so let them shine.
The Burger Sauce - Bariatric Perfection.

I need a bit of sauciness to further moisten my food.

The best burger sauce is made by blending Fage Greek yogurt in equal parts with a roasted salsa, perhaps Salpica or Frontera brand if available in your grocery store, but really ANY brand of salsa.


Earth & Turf Burger - Recipes

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Smokey Sweet Surf and Turf Burgers with Grilled Portobellos Gorgonzola Aioli Bacon Fig Jam and Fried Red Onions

  • 2 lbs ground chuck - ideally a mix of brisket, short rib and lean chuck
  • 1 lb large shrimp, detained and shells removed (3 per burger)
  • 3 large portabella mushroom caps (sliced - about 1/2 per burger)
  • 6 Brioche Buns
  • Arugula
  • Source Chef Cortney Riley Submission

Details

  • 1/2 c. sour cream
  • 1/2 c. mayo
  • 2 tbsp lemon juice
  • 2 tbsp fresh Italian parsley
  • 2 tsp fresh rosemary
  • 1 tsp pink salt
  • 2 tsp fresh cracked pepper
  • 1/2 c. gorgonzola cheese crumbles
  • 8 slices of thick cut bacon
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 8 fresh figs, quartered and stems removed
  • 1 cup brown sugar
  • 1 tsp pink salt
  • 2 tsp fresh cracked pepper
  • 2 tsp KC Yum season
  • 2 tbsp apple cider vinegar
  • 1 Tbs olive oil

To Make Burger, Shrimp & Portobellos:

Drizzle burger patties, Shrimp and Portables with olive oil, season with KC yum season, salt & pepper. Heat your grill to medium heat (about 400 degrees).

Grill burgers about 4 minutes on both sides only turning once (med-rare /medium) or cook to desired doneness. Grill shrimp about 4 min per side and remove from heat. Grill Portobellos about 5 min on each side, but still firm.

Brush all sides of brioche bun with a little olive oil and lightly toast buns on grill.

To Build Your Burger:
Place a spoonful of Aioli on bottom of bun, top with some of the arugula, burger, Portabellos and shrimp. Then top with Bacon Fig jam and fried onions. Add more Aioli to other side of bun if you desire. Serve and Enjoy!


The 8 Most Expensive Burgers in the World, Ranked by Excess

It's got to be a good sign for the future of capitalism that you can make money off a product simply by labeling it more expensive than your competitor's, but the burger is the common man's food, so a little outrage at some of the price tags out there is understandable. Still, we're pretty sure most of these burgers are delivering much more than the average griddle patty, if that's what you're after. Burger ambitions are on our mind, after all, as The Next Great Burger premieres on Esquire Network tonight at 10 p.m. EST/9C.

We've curated a list of the most expensive burgers currently on the market by theme, so there's something for the truffle lover and the bling-burger fan as well. And just to keep this in perspective: The median price of a Quarter Pounder with Cheese at a U.S. McDonald's is about $3.79.

8. The Steak Burger

The Grand Burger

McGuire Irish Pub, Pensacola, FL

$100 (or: 26 Quarter Pounders)

The restaurant takes a filet mignon, turns it into a patty, and serves it with a side of caviar and a bottle of Moët Imperial. Yes, it's the most modestly priced burger on the list, and seems to be lacking in spectacle, but it just sounds good.

7. The Truffles-All-Over Burger

DB Royale Double Truffle Burger

DB Bistro Moderne, New York

$140 (Seasonal) (or: 36 Quarter Pounders)

The DB Royal Double Truffle Burger was originally available at a previous Daniel Boulud restaurant, but moved to one of his newer eateries and went part-time a few years ago. Ground sirloin, stuffed with foie gras and braised short ribs and truffle. Then there's more truffle on top&mdashtwo layers in fact. So in the fall and winter when it shows up again, do the truffle shuffle.

6. The Bling Burger

Le Burger Extravagant

Serendipity 3, New York

$295 (or: 77 Quarter Pounders)

For just over $300 after a polite tip, you get Wagyu infused with white truffle butter, cave-aged cheddar, black truffles, caviar, all held together with a diamond-encrusted gold toothpick, which we're not sure if you get to take away after you finish the burger.

5. The Surf-and-Turf Burger

Paris Las Vegas

Las Vegas, Nevada

$777 (or: 205 Quarter Pounders)

You're required to get a bottle of Dom Perignon with this one, but that seems well worth it when you consider this burger already has lobster, brie, prosciutto, 100-year-aged balsamic vinegar, all piled precariously on Kobe beef. If you're in Vegas, eating this, and not drinking Dom, you're doing something wrong.

4. The Most Elaborate Burger

Honky Tonk, London

$1,768 (or: 466 Quarter Pounders)

A big F you to the others, this reigning champ from Honky Tonk debuted last year. A Kobe and Wagyu patty is delicately garnished in gold leaf, with lobster, caviar, venison, a freaking duck egg, and black truffle. It's something like 2,500 calories and requires you to be okay consuming parts of several different animals and a wedding ring at the same time.

3. The Wine-Paired Burger

Fleur Burger 5000

Fleur Restaurant, Las Vegas

$5,000 (with wine) (or: 1,318 Quarter Pounders and a larger Coke)

The $5,000 Fleur Burger is actually just a $70 burger paired with a bottle of wine priced at five grand on the wine list. That said, it's packed with Wagyu, foie gras, and truffle, and maybe the wine really complements the flavor that well.

2. The Biggest Damn Burger in the World

Juicys Foods

Corvallis, Oregon

$5,000 (or: 1,319 Quarter Pounders)

We know Guinness is the official record, but we're qualifying this one. Juicys has the largest commercially available hamburger in the world, at 777 pounds including meat and toppings. Yes, their price is the highest not including wine, but we'd also like to point out that this is definitely price by weight, not frills.

1. The Totally Artificial Lab-Grown Burger

Petri-Dish Meat

Maastrict University, The Netherlands

$330,000 and dropping (or: 87,071 Quarter Pounders)

So it's not quite a burger you can eat yet, but scientists at Maastrict University have been growing meat in laboratories for a few years now. It's becoming more efficient every year to use stem cells to replicate muscle tissue sans cow. $330,000 only gets you about five ounces, though.

R.I.P.: The Retired Burgers

Restaurants take a big risk when they put one of these pricey plates on a menu. Join us in a moment of silence as we recognize the fallen contenders, which include:

A New York food truck called 666 Burger that offered up a gold leaf burger disappeared off the roads after a couple of years. It charged $666 for the burger.

In 2006, Old Homestead Steakhouse in Boca Raton offered up a burger with beef from three continents for about $100. The establishment closed in 2011.

A Toronto eatery, M:BRGR, got in on the action with a bacon-heavy $100 monstrosity. It closed in 2011.

Wall Street's Burger Shoppe hit the market with a foie gras, kobe, gruyere, truffle, and gold leaf burger that the restaurant allegedly sold two of a week until it filed for bankruptcy in 2011.

Burger King London even got in on the action back in 2008, making visitors shell out a whopping £95 for a sea salt and Wagyu concoction that benefitted a local charity.


Get Decadent This Summer with Allen Brothers Surf & Turf

For ultimate decadence, grill up some Surf & Turf. Whether you love the sweet, buttery flavor of West Australian lobster tails or the tender succulence of Alaskan King crab legs, Allen Brothers has the perfect filet to go with it. Or mix it up—ribeye and shrimp, a surf & turf burger, or, for unmatched decadence, a wagyu filet and lobster.
Learn More

The Fat Doug

Award: South Beach Wine & Food Festival People’s Choice

You may know Michael Symon from his spot on the daytime cooking TV show The Chew , from his work on Iron Chef America , or from any of the incredible restaurants he owns and cooks at in Cleveland, including his famous burger chain B Spot Burgers. B Spot Burgers signature burger, The Fat Doug, won the South Beach Wine & Food Festival’s Burger Bash People’s Choice Award, and with its list of ingredients, we can definitely see why. The burger features a brioche bun, coleslaw, pastrami, stadium mustard, and rich Swiss cheese, along with a decadent patty made with a mix of ground sirloin, ground brisket, and ground boneless short rib.

The Schlow Burger

Award: South Beach Wine & Food Festival People’s Choice

Crispy caramelized onions? Check. Perfectly seasoned ground beef patty cooked properly? Check. Cheddar cheese? Check. Creamy “homemade” horseradish sauce? You’re damn right. Michael Schlow’s The Schlow Burger is also a Burger Bash winning recipe, and with ingredients like that, it’s pretty easy to see why. We also love that the burger is fairly minimalistic and actually super easy to make. It just goes to show that simple still wins.

The Logan County Hamburger

Award: New York Wine & Food Festival Burger Bash

According to Katie Lee, her recipe for The Logan County Hamburger (featured in her cookbook, The Comfort Table ) came from her grandmother, who invented the burger combination as something simple with cheap ingredients that could be made during lean times. This award-winning combination of beef, melted cheese, crisp bread (like a grilled cheese sandwich), and yellow onion is simple, inexpensive, and really, really delicious.

Original Joe’s “Hamburger Sandwich”

Award: SF Weekly – Best Classic Burger

Winner of SF Weekly ’s Best Classic Burger award, literally everything about this burger screams “classic Americana”—from the literal name of the joint, “Original Joe’s” (has there ever been a more old school American name for a hamburger joint?!) to the name of the burger (they still call it a “hamburger sandwich”), to the simple, wholesome ingredients used. The recipe has been the same since the restaurant opened in 1937: A thick, juicy patty plopped on two halves of buttered, toasted Italian sourdough bread garnished with grilled onions and some cheese. And that’s it—no fancy glaze no bullshit frills. Just a quality, wholesome American classic.

Animal's Boner Burger

Award: Eater: LA – Best New Burger in Los Angeles

The funny thing about this burger—aside from its very name, naturally—is that it’s the only burger on our list to win an award as a secret menu item. In fact, Animal isn’t a burger joint at all—they have one other burger on their menu, and it consists of foie gras, quail egg, and spam. Yeah… But the secret Boner Burger at Animal, which won Eater: Los Angeles’ “Best New Burgers in Los Angeles, 2015” sounds absolutely bonkers. House-ground short rib, chuck, and bone marrow (what?!), topped with jack cheese, caramelized onion, poblano chili, and Animals’s secret 420 Sauce (a deliciously tangy secret sauce that appears to be a mix between barbecue sauce and mustard), stuffed between two slices of toasted marble rye. We’re not big on boner talk here at Cool Material, but we’ve got a food boner just talking about it.

Kenny and Ziggy's In Queso Emergency Burger

Award: Zagat’s Best Burgers in America

Winner of Zagat ’s “Best Burgers In America: Houston” contest, the In Queso Emergency burger by Kenny and Ziggy’s is massive, messy, gooey, and is more burger than any reasonable human being could every want. Made with a half-pound patty of ground short rib and skirt steak from Pat LaFrieda, NYC, and topped with lettuce, tomato, pepper jack, black label bacon, avocado, chipotle mayo, and onion strings, all between a challah bun. Is it 18 bucks? Yes. Is it worth every penny? You’re damn right it is.


Wild Earth Burgers

What's great about it

Here is a recipe from my new cookbook Earth To Table. Eating these burgers will automatically make you feel healthier! These plant-based burgers were served daily in my Healthy Chef Café in Sydney. They are high in fibre, antioxidants and protein to aid muscle repair and help energise the body. Delicious hot or cold, served with smashed avocado and a squeeze of lime.

Ingredients

90 g (3 oz) kale or cavolo nero, finely shredded

1 tablespoon extra virgin olive oil

500 g (16 oz) cooked short grain brown rice

4 spring onions (shallots), finely sliced

1 bunch coriander (cilantro), finely chopped

125 g (4 oz) organic tempeh, grated

1 tablespoon tamari soy sauce

Method

SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.

ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari then mix through until combined.

FORM into burgers then roll in sesame seeds.

REST burgers in the fridge for at least 1 hour or overnight to set.

BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.

SERVE and enjoy.

Notes and Inspiration

Tahini helps bind the burgers and adds a good dose of calcium, whilst coriander adds minerals and acts as an anti-inflammatory. I also love to boost the nutrient + omega 3 profile of the burgers by adding grated carrot, kale, nori seaweed and spring onion.


Andrew Gruel: Today Show Surf & Turf Burger Recipe Directions

  1. Grill burgers on medium heat to desired temperature.
  2. Cook onions in a saute pan or directly on the grill.
  3. Add crab meat to onions during cooking.
  4. Remove onions and crab from the grill.
  5. Combine ingredients for the sauce.
  6. Toss cheese with onions, crab, and some sauce in a bowl.
  7. Toast buns in burger drippings.
  8. Spread a layer of sauce over the bun.
  9. Layer lettuce, tomato, cucumber, burger patty, and crab.
  10. Add the top bun and serve.

About Pat Howard

Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.


Watch the video: НОВОЕ СЕКРЕТНОЕ меню Бургер Кинг! Такого в BURGER KING еще не было. Самый ДОРОГОЙ бургер в БК (October 2021).