Ingredients

The following ingredients have 4 Servings
  • 1 very large Vidalia onion, thinly sliced
  • 1 T brown sugar
  • 2 T balsamic vinegar
  • 2 T Worcestershire sauce
  • 2 T olive oil
  • 2 T butter
  • 2 T finely minced shallots
  • 1 clove minced garlic
  • 1 sprig fresh thyme
  • 12 oz baby Bella (crimini) mushrooms, finely chopped
  • 2 T sherry wine
  • 1 lb ground chuck
  • 2 large egg yolks
  • 1 t dijon mustard
  • 1 finely grated garlic clove
  • Pinch of salt
  • 3/4 c Extra virgin olive oil
  • 2 T lemon juice
  • 2 T cornichons (like Maille)
  • 8, 3 oz Blended Burger Patties
  • Cornichon Aioli
  • Shredded Gruyère cheese
  • Balsamic Onions
  • 4 Toasted Brioche Buns (like St. Pierre Bakery)

Instruction

  • Melt 1 T butter and 1 T olive oil in a sauté pan.
  • Thinly slice 1 very large Vidalia onion and cook over medium-low heat covered about 20 min, caramelizing the onions. Add in brown sugar, then balsamic vinegar and Worcestershire sauce, and cook uncovered until liquid reduces away, creating jammy onions, about another 40 minutes.
  • Season with salt and pepper. 
  • While the onions are caramelizing, start on the mushrooms. Melt 1 T butter and 1 T olive oil in a sauté pan.
  • Sauté the shallots and garlic with thyme over medium-low heat so as not to burn them.
  • Add in chopped mushrooms, along with 1 T butter and 1 T olive oil, and sauté until fully cooked and all liquid has evaporated.
  • Add sherry wine to pan and again cook until liquid is gone. Season with salt and pepper, remove thyme sprig, and allow to cool completely. You should end up with about 8 oz of cooked mushrooms.
  • Combine with 16 oz ground chuck and form into 3 oz balls. Each smashburger will be comprised of two 3 oz patties (2/3 meat and 1/3 mushrooms). I like to prep the patties in advance, smashing each one between 2 pieces of wax paper with a frying pan, and storing in the fridge until ready to cook. Makes 8 patties total for 4 smashburgers.
  • Combine 1 recipe homemade aioli, plus 2 T finely minced cornichons (like Maille).
  • (I recommend Bon Appétit’s Grand Aioli recipe https://www.bonappetit.com/recipe/grand-aioli).
  • Alternatively, use 1/2 c high quality store-bought mayo, 1 t dijon mustard, 2 T lemon juice, 1 clove finely minced garlic, pinch of salt, and 2 T finely minced cornichons.
  • Grill each burger patty on an oiled, flat top griddle - Baking Steel on outdoor grill highly recommended! - about 3 minutes per side, or until edges are charred and crispy.  (Alternately, use a cast iron pan.)
  • Salt the uncooked side of the patty, then flip the patties over and salt that side.
  • Top with Gruyère cheese and cover with lid or grill cover briefly to allow cheese to melt.
  • Layer 2 patties on top of each other, and transfer to bottom half of toasted Brioche bun. Top patties with Balsamic Onions. Add a good schmear of Cornichon Aioli to the top half of the toasted Brioche bun and voilà! Blended French Bistro Smashburgers!!! Serve with pommes frites, of course!