Get ready for a unique burger jam-packed with rich, savory umami flavor. If you’re a fan of cheeseburgers, add a slice of fontina cheese. This recipe makes extra sauce; I like to use it on sandwiches and as a dip for French fries and roasted veggies.
Prep Time:
15 minutes, plus 30 minutes soaking time
Cook Time:
10 minutes
Serves:
4
2 ounces dried shiitake mushrooms
1 cup mayonnaise
¼ cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 pound ground venison
1 tablespoon soy sauce
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon freshly ground black pepper
4 large portobello mushrooms, stemmed
2 tablespoons unsalted butter, melted
4 potato buns
1.
Place the shiitakes in a small heatproof bowl and cover with hot
water; let soak until softened, about 30 minutes. Drain, rinse the mushrooms, and mince. Wipe the bowl clean. Return the minced shiitakes to the bowl, add the mayonnaise, Parmesan, mustard, and Worcestershire sauce, and stir to combine.
2.
Preheat an outdoor grill to 400°F.
3.
In a large bowl, combine the venison, soy sauce, garlic powder, onion powder, and pepper. Use your hands to mix everything together. Form the mixture into 4 patties.
4.
Brush the portobello mushroom caps with the melted butter.
5.
Place the mushroom caps and venison patties on the grill over direct heat and close the lid. Grill the mushroom caps, turning once, until soft and slightly charred, 5 to 6 minutes. Grill the burgers to your desired degree of doneness, about 4 minutes per side for medium rare.
6.
To assemble the burgers, slather the sauce on the cut sides of the buns. Place each bottom bun on a plate, then top with a patty, grilled mushroom cap, and a top bun. Serve immediately.