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Beardslee Public House Mushroom Brie Burger

Beardslee Public House Mushroom Brie Burger
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Total Time:
2 hr

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Beardslee Public House Mushroom Brie Burger
Ingredients Yields 2 Servings Yields 4 Servings
Potato Burger Bun 2 each 4 each
6oz Fresh Burger Patty 2 each 4 each
Burger Baste (recipe below) 2 Tbsp 4 Tbsp
Truffle Mayo (recipe below) 4 Tbsp 8 Tbsp
Mushrooms (Sauteed) 1/2 cup 1 cup
Arugula - baby 1/2 oz 1/2 oz
Brie Cheese - sliced 1/4" 1 oz 1 oz


1. Butter bun and place on flat top grill. Cook until golden brown on both sides.
2. Meanwhile, place the burger patty on the flat top or sauté pan and baste the top with 1 tsp. burger baste. Let cook for 1 ó -2 minutes. Also place the mushrooms on flat top or sauté pan to heat.
3. Turn the patty over and baste with 1 tsp. of burger baste. . Let patty cook until an internal temperature of 155° is achieved and maintained for 12 seconds.
Note: Cooking burger patty to 155° internally and maintaining that temperature for 12 seconds, will ensure that if E. Coli 0157:H7 bacteria, if present, will be destroyed.
4. Remove the bun from flat top and spread each half with 1 Tbsp. of truffle mayo. Assemble burger by placing burger patty on the bottom bun, top with brie slices, then mushrooms, and arugula.
5. Close burger with the top bun. Hold together with bamboo pick. Serve
Truffle Mayo Ingredients:
Truffle Mayo Ingredients Yield 2 Cups
Truffle Infused Oil 1 1/2 tsp
Mayonnaise 2 Cups
1. Mix all ingredients together and mix until completely combined. Place into a separate container and store refrigerated until needed.
Burger Baste Ingredients:
Burger Baste Ingredients Yields 1 1/2 Cups
Worcestershire Sauce 3/4 Cup
Soy Sauce 3/4 Cup
Coarse Ground Black Pepper 1 Tbsp
Garlic - granulated 1 Tbsp
Sugar 2 tsp
1. Combine and bring all ingredients to a simmer in a sauce pot over a medium-high heat.
2. Cool, transfer and store refrigerated until needed.
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