Name: Mushroom Turkey Cheddar Burger with Cacio Pepe Potato Chips
Yield: 4
Ingredients: 1 pound ground turkey; ½ cup red onion, diced ¼”; 1 4oz container of shiitake mushrooms, stems removed and roughly chopped (about 1 ½ cups); ¼ cup roughly chopped parsley; 2 Tbsp soy sauce (regular or gluten free); 2 Tbsp Funghi blend, divided; ½ tsp Tellicherry pepper; 2 tsp fine sea salt, divided; 2 Tbsp vegetable oil; 4 burger buns (regular or gluten free), split open; 2 cups arugula; 1 cup shredded aged cheddar (preferable Kerrygold) or 4 slices; 4 Tbsp dijon mustard; -; 1 8oz bag of kettle cooked potato chips (or other sturdy potato chip); 2 Tbsp Cacio e Pepe blend

I love a vegetable forward burger and this mushroom cheeseburger fortified with our Funghi blend is my new favorite. Funghi brings porcini mushroom and ramps to the mix for a great, caramelized sear finished with fresh herbs and nutty, aged cheddar cheese. To go with it, we toss potato chips with our Cacio e Pepe blend and toast them gently to warm through for the perfect paring.

Mushroom Turkey Cheddar Burger with Cacio Pepe Potato Chips

Author

Helen Park

Servings

Category

Main Course

Snacks

Ingredients

1 pound ground turkey
½ cup red onion, diced ¼”
1 4oz container of shiitake mushrooms, stems removed and roughly chopped (about 1 ½ cups)
¼ cup roughly chopped parsley
2 Tbsp soy sauce (regular or gluten free)
2 Tbsp Funghi blend, divided
½ tsp Tellicherry pepper
2 tsp fine sea salt, divided
2 Tbsp vegetable oil
4 burger buns (regular or gluten free), split open
2 cups arugula
1 cup shredded aged cheddar (preferable Kerrygold) or 4 slices
4 Tbsp dijon mustard
-
1 8oz bag of kettle cooked potato chips (or other sturdy potato chip)
2 Tbsp Cacio e Pepe blend

Directions

Preheat the oven to 350F. This is for the potato chips, see directions below.
In a bowl, mix the turkey, red onion, shiitake mushroom, parsley, soy sauce, half of the Funghi blend, Tellicherry pepper, and half of the sea salt to combine well.
Divide the mixture into 4 patties about 5 inches in diameter. Note, placing the patties on the parchment paper help to transfer them to the hot pan (or grill) for searing.
Heat a heavy-bottom pan over medium high-heat. Toast the buns on both sides until golden brown in the dry pan. Remove and set aside.
Add the vegetable oil and heat until shimmering.
When ready, add the burgers to the hot pan carefully, sprinkling them with the remaining Funghi and salt to season.
Cook the burgers for 3-5 minutes or until they are nicely browned.
Flip the burgers and continue cooking on the second side.
Distribute the cheddar cheese amongst the burgers and cover the pan to help melt the cheese and cook the burgers through (approximately 3-5 more minute).
To plate the burgers, spread a tablespoon of Dijon mustard onto each bottom bun. Layer with the burgers, fresh arugula, and the top bun.
Serve warm with the seasoned potato chips!
While the burgers are cooking, toss the chips in the Cacio e Pepe blend and arrange them on a baking tray in a single layer. Bake for 3-7 minutes or until just barely golden brown and warmed through, stirring halfway.