Ingredients

The following ingredients have 4 Servings
  • 1 kg Ground Beef
  • 1 tbsp Salt
  • 1 tbsp Paprika
  • 1 tbsp Black Pepper (freshly cracked)
  • 2 tsp Garlic Powder
  • 3 tbsp Butter
  • 200 grams Oyster Mushrooms (sliced)
  • 4 Burger Buns
  • 4 tsp Peanut Butter
  • 4 tsp Sriracha Mayonnaise
  • 1/4 cup Pickled Jalapenos
  • 50 grams Cheese (Sliced. I used Trappista, but you can use good Cheddar as it's much easier to find.)

Instruction

  • In a pan on low heat melt the butter and add the oyster mushrooms. Stir the pan so the mushrooms slow cook in the fat. While this is happening you can prepare the beef. When they are fully confit you can take them off the heat (about 10 minutes)
  • In a bowl mix together the beef, salt, paprika, garlic powder, and pepper with your hands until well combined. Form into 4 equal portioned balls.
  • In a pan on medium high heat place the burger balls and let cook. When the bottom has gotten a nice maillard reaction going, flip the balls and press down with a spatula. Place cheese on top of the meat, then put a lid on the pan to help the cheese melt.
  • Toast your top and bottom buns.
  • On the bottom bun schmear a bit of Sriracha mayonnaise, then add the burger. Next top with some of the confit oyster mushrooms followed by some pickled jalapenos. Schmear some peanut butter on the top bun and place that on top of the burger. Enjoy!