Photo: Jennifer Causey; Styling: Lindsey Lower; Food Styling: Mary Claire Britton  
Active Time
1 Hour
Total Time
1 Hour
Yield
Serves 4

Prepare your palate for umami fires on all cylinders—paté-like mushrooms spread, red miso beef patties, and togarashi-mustard mayo. We recommend saving this mushroom recipe (minus the pureeing) for a knockout side dish. 

Pair with: Ecliptic Brewing Capella Porter. This iconic brewer produces a porter robust enough for an over-the-top burger.

How to Make It

Step 1

Prepare the mushrooms: Preheat oven to 400°F. Melt ½ cup of the duck fat in a small saucepan over high until liquid, about 2 minutes.

Step 2

Combine mushrooms, thyme, salt, pepper, and garlic in a large bowl; toss to coat. Arrange mushroom mixture in a single layer on a baking sheet lined with parchment paper. Roast in preheated oven until deeply caramelized, 40 to 45 minutes, stirring occasionally. Squeeze garlic cloves into a food processor; discard papery skins. Add mushroom mixture, vinegar, and remaining 2 Tbsp. duck fat. Pulse until very finely chopped. Set aside.

Step 3

Prepare the burgers: Place all burger ingredients in a stand mixer fitted with a paddle attachment. Beat on low until miso is incorporated. Form mixture into 4 (¾-inch-thick) patties.

Step 4

Prepare the togarashi mayonnaise: Stir together all mayo ingredients in a bowl.

Step 5

Preheat grill to medium-high (400°F to 450°F). Place burgers on oiled grates; grill, uncovered, turning occasionally, until desired degree of doneness, 8 to 10 minutes for medium.

Step 6

Divide mayo mixture among top and bottom halves of rolls. Place burgers on bottom rolls. Top with mushroom mixture, watercress, and top halves of rolls.