Stephanie Izard's Blended Burger | James Beard Foundation

Ingredients

• 2 cups rhubarb, sliced
• 1 cup white wine vinegar
• 1/2 cup sugar
• 1 tablespoon mustard seeds
• 1/2 tablespoon Dijon mustard
• 1 1/2 pounds 80/20 ground beef
• 1 pound shiitake mushrooms, stems removed
• 2 teaspoons kosher salt
• 2 cups asparagus, woody stems removed and greens sliced into 1/4 inch rounds
• 1/4 cup Niçoise olives, rough chopped
• 2 tablespoons fresh mint, rough chopped
• 1/2 tablespoon preserved lemon or lemon zest
• 2 tablespoons white miso
• 2 tablespoons brown butter
• 1/2 cup mayonnaise
• 2 teaspoons lemon juice
• 1/4 cup sour cream
• 1 cup arugula
• 1 tablespoon extra virgin olive oil
• 4 burger buns