Layered mushroom-burger patty, crispy mushrooms, and roasted poblanos drizzled with BBQ roasted garlic gorgonzola sauce and you have yourself a BURGER.
Makes 2 Burgers (Recipe Can Easily Be Doubled)
2 cup baby portabella mushrooms, minced
1 cup baby portabella mushrooms, chopped into large pieces
1/4 cup cornstarch
1/2 cup panko (whole wheat if you can find it)
1 egg, lightly whisked
1/2 pound ground chuck (I used 80/20)
1 teaspoon worcestershire sauce
scant 1/2 cup BBQ Sauce
2 tablespoons gorgonzola cheese
1 head roasted garlic (cut off the tip of the garlic head, drizzle with olive oil, wrap in foil, bake for 45 minutes at 400F)
Preheat oven to 400F.
Add cornstarch to a large ziploc-type bag. In a shallow bowl, lightly whisk the egg. In a separate large ziploc bag, add panko breadcrumbs. Dump the chopped (not the minced) mushrooms into the cornstarch bag. Shake until they are coated. Then pour the mushrooms into the whisked egg and evenly coat. Put cornstach + egg coated mushroom pieces into the panko bag and shake until they are coated. Pour mushrooms out onto a baking sheet and bake for 30-35 minutes, or until panko coating is golden brown.
Now heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add in 2 cups of minced portabella mushrooms. Saute until soft, about 7 minutes. Remove from heat and allow to cool slightly.
Now make you sauce by combining BBQ sauce, gorgonzola and roasted garlic in a food processor.
In a bowl, combine softened mushrooms, hamburger meat and worcestershire sauce. Form into two patties with a depression in the center.
Grill burgers until cooked through & grill the poblano pepper until the outside is charred. Peel the charred skin off of the pepper and dice. Assemble burgers: patty-crispy mushrooms-roasted poblano-BBQ roasted garlic gorgonzola sauce. Eat.