Brisket Beef Burger with Cremini Mushroom, Arugula

Brisket Beef Burger with Cremini Mushroom, Arugula

Yield: 4-6 patties | Prep Time: 45 minutes |


  • 2 lbs of freshly grounded Sirloin 20/80 (fat/meat ratio)  

  • 1/4 cup freshly grounded Coffee 

  • 2 tsp Paprika 1 tsp Garlic Powder 

  • 1 tsp Onion Powder 

  • 1 tsp Paprika 

  • 2 tsp Pepper 

  • 2 tbsp Salt Favourite Bun and Topping 

  • Arugula 

  • Cremini Puree: 

  • 1/2 lb of Cremini Mushrooms, cleaned and cut into 1/4 

  • 1 sprig of fresh Thyme 

  • 1 tbsp unsalted Butter 

  • 1/4 cup Chicken Stock

Method: In a large bowl add the freshly ground sirloin meat. Add all ingredients and mix well with your hand or a fork. Using a scale measure out 8 oz portions of meat, you should be able to get 6 total. Form the burger in the palm of your hand by rolling into a ball and pressing with your palms to make a disk. When all burger patties are formed, place on a sheet tray and leave in a fridge for 30 minutes minimum uncovered (recommend over night uncovered). When ready to cook, remove the patties from the fridge 30 minutes prior and sear or grill on high heat till cooked to desired liking.

Place a medium pan over medium heat. Add 1 tbsp of vegetable oil. When pan is hot add the cremini mushrooms and sear for 4 minutes, stirring occasionally. Add butter and continue cooking for 1 minutes, giving a stir 30 seconds in. Add thyme sprig, chicken stock and season with 1 tsp of salt and pepper. Cook for another 2 minutes and remove from heat. Add contents to a blender and blend until mushrooms make a smooth puree, add vegetable as needed to liquify the mixture. Remove and place in a bowl until needed. Season with salt to desired taste.