Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce
Ingredients
Scale
Tomato Butter Sauce:
- 25 oz whole peeled tomatoes – puréed and strained
- 4 oz butter, unsalted
Burger Patties:
- 1⁄4 c olive oil
- 12 oz maitake mushrooms,
- or any mushroom of choice
- 1 1⁄4 lbs ground beef
- 2 oz ground bacon
- 6 oz fresh ricotta
- 2 oz grated pecorino-romano
- 1 egg plus 1 yolk
- A few swipes fresh nutmeg
- 4 fresh sage leaves, finely chopped
- 1 oz fresh breadcrumbs, about 1 slice fresh bread
To Serve:
- 4 oz Italian provolone picante, shredded
- 4 brioche hamburger buns Salt to taste
Instructions
- Preheat oven to 350 ̊F.
- Tomato Butter Sauce: Place tomatoes and butter in a large sauce pot. Bring to a gentle simmer and cook for 20 minutes, season gently with salt. Set aside.
- Burger Patties: Break maitake mushrooms into large chunks. Warm a large sauté pan over medium-high heat, add olive oil and mushrooms, cook until tender and golden. Season lightly with salt, cool completely. Place mushrooms in a food processor and pulse several times to 1⁄4-inch pieces.
- In a large bowl, combine mushrooms, beef, ground bacon, ricotta, pecorino-romano, eggs, nutmeg, sage leaves, breadcrumbs and 1 3⁄4 tablespoons salt, mix well. Form into four 8-ounce, oval balls. Place patties on an ovenproof tray, atten slightly and spoon over 2⁄3 of the tomato butter sauce. Cover tray with foil and bake for 1 hour, turning the tray 180 degrees after 30 minutes.
- To serve, toast brioche buns, place a warm burger patty on bun, top with 1-ounce provolone cheese and warm sauce. Top with bun and serve.
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