Our team is honored to be the only Sarasota restaurant participating in this summer's Blended Burger Project™ organized by the James Beard Foundation. The James Beard Foundation’s Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating a delicious patty that’s healthier for restaurant guests and more sustainable for the planet. The 2016 Blended Burger Project™ launched on Memorial Day continues through July. (Please help us put Sarasota on the map and vote once a day through July 31, 2016!) Chef Jamil has been receiving such great reviews about his special Blended Burger creation that we wanted to share the unique recipe! Mighty Mushroom Burger High Plains Ranch Bison, Chorizo Sausage & Beech Mushroom Burger, Porcini-Rubbed & Topped with Pan-Roasted Trumpet Mushrooms, Monterey Pepper Jack Cheese, Tomato & Sweet Onion Relish, Baby Romaine, Creole Mayo on Tom Cat Brioche Bun, Served with Truffle Fries & Housemade Ketchup Serves 6 For the Burger 2 lb Bison Ground Sirloin 1 lb Spanish Chorizo 1 lb Beech Mushrooms 4 oz Blended Oil Salt and Black Pepper to Taste Method In a large sauté pan over medium high heat, add the oil and mushrooms. Cook for about 4 minutes or until the mushrooms are thoroughly cooked. Season with salt and black pepper. Place mushrooms in a food processor for 45 seconds and set aside to cool down. In a mixing bowl, add the bison, chorizo and processed mushrooms and combine well. Portion into balls (~8 oz each) and mold then to burger patties. Place patties in the refrigerator for one hour to allow all the ingredients to settle. For the Porcini Rub 3 Tablespoon Sugar 1 1/2 Tablespoon Kosher Salt 7 Garlic Cloves, minced ½ Teaspoon Red Chili Flakes 1 ½ Teaspoon Cracked Black Pepper ½ cup Porcini Powder ½ cup Extra Virgin Olive Oil Combine all ingredients in a mixing bowl and set. For the Onion Relish 1 medium Spanish Onion, diced 2 Tablespoon Roasted Red Pepper 20 oz Extra Virgin Olive Oil 2 Tablespoon Chopped Parsley 1 Teaspoon Sugar 2 oz Olive Oil Method In a sauté pan over medium heat, sauté the onions with olive oil until they begin to brown. Add the sugar and cook until the sugar is dissolved. Once browned, set aside and allow to cool for one hour. Transfer the onions to a small bowl and add the rest of the ingredients. Mix well for assembly. For the Creole Mayo 1/4 cup Mayonnaise 1 Tablespoon Green Onions, minced 1 Tablespoon Fresh Parsley, minced 2 Teaspoons Sweet Pickle Relish 2 Teaspoons Creole (or other coarse-grained mustard) 1/2 teaspoon Hot Sauce Method Combine all ingredients in a bowl. Stir well and set aside for until the dish is ready to be plated. For the Trumpet Mushrooms 6 large Trumpet mushrooms, thinly sliced 3 oz Olive Oil Salt and Pepper to Taste Method On a large sauté pan over medium high heat, sauté the mushrooms with oil, season with salt and pepper. Cook for 5 minutes until the mushrooms are semi-crispy. Set aside until the dish is ready to be plated. To Finish & Plate 6 Tom Cat Brioche Burger Buns (or your favorite buns) 6 Blended Burger Patties 6 Tablespoons Porcini Rub 6 slices Monterey Spicy Jack Cheese Sautéed Trumpet Mushrooms 1 large Tomato, cut into 6 thin slices 6 Tablespoons Onion Relish 6 leaves Baby Romaine Lettuce 6 Tablespoons Creole Mayo Method Heat the grill on high for about ten minutes. Place the burger patties on the grill and sear for 2 minutes on both sides. After cooking the patties initial four minutes (two minutes on each side), keep flipping every 40 seconds until you reach your desired temperature. (For medium-rare, Chef Jamil suggests three 40 second flips after the initial 2 minutes on both sides.) Add one tablespoon of porcini rub on all the patties and let cook for 30 seconds. Add the cheese and allow it to melt. Remove the patties and grill the buns for one minute. Place the buns on a large assembling platter, add the patties on the button part of the bun. Divide the trumpet mushrooms on each patty, top with one tablespoon of onion relish, one sliced tomato, lettuce and mayo on each burger. Place the top of the bun to finish the “Mighty Mushroom Burger” and serve!