The Vortex Blue Shroom Burger Recipes

Steps:

• Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon in a skillet until desired crispness, and set aside. In the same skillet that you cooked the bacon in, fry the eggs until set. Transfer to a plate and top each with a slice of cheese.
• Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the cheese-topped egg and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.

Steps:

• Preheat grill to medium-high; wait until grill reaches 400 degrees F.
• Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
• Cook the patties for 5 minutes, then flip.
• Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
• Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
• Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
• Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
• Preheat a smoker to 240 degrees F.
• Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
• Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
• Rub all sides of the pork belly with the reserved rub.
• Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
• Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
• Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
• Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
• Place aioli back into refrigerator until needed.

Steps:

• Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.
• Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.
• Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.
• Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

Steps:

• For the burger: Preheat a waffle maker according to manufacturer's instructions.
• Mix beef and sausage together in a bowl until thoroughly combined. Divide mixture in half and roll into balls, then place on a flat surface or cutting board. Using your hands, gently shape and press the balls into rectangular patties about the size of an index card and about 3/4-inch thick. Roll the grated cheese into a ball and place in the center of one of the patties. Cover with the other patty. Crimp edges with your fingers to ensure that both patties are sealed and cheese does not ooze out when grilling.
• Preheat a grill or cast-iron pan to medium-high heat. On a plate or small dish, rub burger patty all over with 1 to 2 tablespoons coffee rub and place on grill. Using a steak weight, press burger and cook for 4 to 5 minutes. Remove weight, flip patty, and place weight back on burger. Cook until internal temperature registers 155 degrees F, another 4 to 5 minutes. Place patty on a plate or tray fitted with a rack and let rest while you prepare the waffle.
• Spray waffle iron with nonstick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.
• Cut waffle in half horizontally, and then cut off the ends of each half.
• Slather each side of waffle with maple aioli and place cooked patty on bottom half. Top with bacon slices and close with other waffle half. Enjoy, then take a nap!