Goomba Burger | James Beard Foundation

Ingredients

• 2 pounds assorted wild mushrooms, sliced into 1/4 inch-thick strips (like portobello, shiitake, or oyster)
• 6 cloves garlic
• 3 shallots, cut into quarters
• 3 large sprigs rosemary
• 8 sprigs fresh thyme
• 1 tablespoon kosher salt
• 6 cups extra virgin olive oil
• 1 pound shiitake caps, thinly sliced
• 1/4 cup extra virgin olive oil
• Kosher salt
• Coarsely ground black pepper
• 1 stalk lemongrass
• 1/2 cup canola oil
• 1 large egg yolk
• 2 cloves garlic, chopped
• 2 tablespoons chopped chives
• 2 tablespoons chopped flat leaf parsley
• 1 teaspoon sugar
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 1/2 pounds grass-fed ground beef (or any high quality 80/20 ground beef)
• 1/2 pound confit wild mushrooms, half finely chopped and half coarsely chopped
• 4 hamburger buns (brioche or other soft bun)
• 4 Goomba Patties
• 8 slices Havarti cheese
• 1 cup baby arugula
• 1 heirloom tomato, sliced