CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel
CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel

CLOSEOUT 2 LEFT 15-inch Jumbo GRILL and GRIDDLE SPATULA 18/8 Stainless Steel

Regular price
$29.95
Sale price
$12.59
Shipping calculated at checkout.

15-inch Full Tang Jumbo GRILL AND GRIDDLE SPATULA 18/8 Stainless Steel 

Features

  • 18/8 Stainless Steel
  • Full Tang Design
  • Wood Handle w/Stainless Steel Rivets
  • Handy Hang-up Loop

Dimensions

  • Dimensions: 14.00" Length, 7.00" Width, 2.50" Height
  • Weight: 0.67 Lbs.
  • Limited Lifetime Warranty - Imported.

Questions: Call or text 1-813-390-1144

Tammy’s Blue Cheese Stuffed Porcini Mushroom Burgers

Mushrooms can offer a meaty bite to stir-fries or salads. They are loaded with antioxidants and help to boost the immune system. Instead of a heavy beef burger, lighten up your burgers by combining Porcini mushrooms with the beef.

This recipe is a rendition of one sent to me by my great friend Tammy Raum in NYC. As I almost always do, I made a few changes I know Tammy will enjoy, and you will too. BTY: this is a lot of work for a burger, but I guaranty it will knock your sox off, and it is great for a summer dinner party.

PREPARATION: 50 minutes – makes 6 servings

EQUIPMENT: Cookie Sheet, Health Craft Food Cutter, 8¾-inch Frying Pan, Large Mixing Bowl, 13-inch French Chef Skillet.

INGREDIENTS:

9 slices thick country bacon cut into thirds (18 pieces), baked crisp
1 tablespoon unsalted butter
2 cups fresh porcini mushrooms Julienne #2 cutting cone
2 shallots minced
2-3 garlic cloves, minced
½ teaspoon kosher salt
1 teaspoon fresh ground pepper
1 pound ground round
1 pound ground chuck
3 tablespoon dried porcini mushroom powder
8 ounces Bleu cheese
6 hard rolls or Pepperidge Farm hamburger rolls
6 dill pickle spears
Porcini Aioli
1 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dried porcini mushroom powder
½ teaspoon truffle oil

DIRECTIONS
To crisp bacon: preheat oven to 375°F. Drizzle with honey and bake on a cookie sheet for about 30 minutes or until crisp. Set aside.

In a sauté pan or frying pan, sweat the mushrooms, shallots, and garlic in butter over medium heat 300°F (150°C) until the shallots are translucent and mushrooms are cooked down to about half their original size, stir occasionally.

In a mixing bowl, combine mushrooms, shallots, garlic, salt, pepper, beef, and mushroom powder. Mix well and form into 12 equal size hamburgers. Or use a Burger Stuffer - if you have one, if not, with a small glass or cup press an indentation is the center of 6 burgers and add equal portions of Bleu cheese, top with a second burger and crimp the edges of two burgers together so the melting cheese stays inside the burger.

In the 13-inch French skillet over medium-high heat 330°F (166°C), place the burgers. Sear until the burger releases easily from the skillet, 4 to 5 minutes. Turn the burgers and cook to desired doneness.

While the burgers are cooking, in a small mixing bowl combine mayonnaise, Dijon mustard, porcini mushroom powder, and truffle oil. Whisk well.

To serve, place the burgers on bun (or toasted bun). Top with Porcini Aioli and bacon and serve with a dill pickle. Enjoy!