I created this burger for Bon Appetite Magazine's Blended Burger Contest sponsored by the Mushroom Council. Unfortunately, dear Bella Jack was not selected as a finalist, but that means you get to try the recipe NOW while it's still burger season! The recipe calls for ground brisket and that is delicious, but it's just as good with the best ground beef you can find. I hope you enjoy this burger as much as we do!
This blended burger has beefy Kansas City roots with a veg-forward twist! The combination of cremini mushrooms, brisket, and smoked jackfruit create a rich texture with a one-of-a-kind smoky, sweet and tangy flavor. Earthy, cremini mushrooms balance the bold flavor of the brisket and when topped with smoked jackfruit, it’s like having a picnic party in your mouth!
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dark chili powder
1 teaspoon Spanish style smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon turbinado sugar
½ teaspoon ground oregano
20 oz. can green jackfruit
1 tablespoon Seasoning Blend
¼ cup bottled Kansas City-style barbeque sauce
8 oz. cremini mushrooms raw (also known as baby bellas)
2 garlic cloves
1 small yellow onion
12 oz. ground brisket (ask your butcher to use the flat of the brisket)
Remainder of Seasoning Blend
Buns & Fixings
2 tablespoons extra virgin olive oil
4 brioche hamburger buns
1 tablespoon real mayonnaise
1 cup spring lettuce mix
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