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Chef Domenica Catelli’s Ultimate Burger 2.0

  • Author: Chef Domenica Catelli from Catelli’s Restaurant
  • Yield: 4-6 burger 1x


The Ultimate Burger 2.0 is made from a combination of shiitake, cremini and dried porcini mushrooms.


  • 1 lb ground beef
  • 1/2 lb Portabello
  • 1/2 lb Shitake
  • 1/3 cup Braggs Liquid aminos
  • .25 oz dry porcini, rehydrated in hot water, water discarded
  • 2 tablespoons minced fresh garlic
  • 2 tablesoons minced fresh parsley
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon nutritional yeast
  • 1/4 cup grated Parmesan
  • 1 teaspoon ground black pepper
  • Salt to taste


  1. Place whole mushrooms (stems included) in a large bowl. Pour in the Braggs and ½ of EVOO.
  2. Coat the mushrooms and lay out on two large sheet pans.
  3. Roast in 400 degree convection for 3-5 minutes.
  4. Remove mushrooms and pulse in batches in a food processor with porcinis.
  5. Turn the batches into a large mixing bowl.
  6. Don’t wash the food processor bowl. Pulse the garlic & herbs together. Garlic should be small.
  7. Add garlic/herb mix and remaining ingredients to the mushrooms. Stir together well with ground beef and form into 8oz patties.

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Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.

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