Tonight's post is dedicated to Dwight Shrute and the end of The Office. We're pretty sure our beets came from a farm in Virginia, but Scranton isn't too far from DC, so I guess there's a slight chance they came from Shrute Farms.
This week's share gave us some Polyface ground beef, which we are always excited for. With the warm summer weather, burgers on the grill sounded like the perfect dinner. We still had some umami dust on hand, and since Umami Burger isn't DC yet, we had to make our DIY version. This recipe was our inspiration.
The twist this time around was the oyster mushrooms and onions in a port reduction that topped the burgers.
It's a really simple way to elevate any meat, whether it's a burger or a piece of steak. Start by slicing and dicing your mushrooms and onion, and saute them in some brown butter.
Once they've softened, you'll add about 1 cup of port. Here's where you'll deglaze your pan, making sure to scrape up all the tasty bits that are stuck on the bottom of your pan. Then just let the liquid reduce down, stirring occasionally, until you have a thick glaze on your onions and 'shrooms.
We tucked our patties into some lettuce leaves, topped them with the port 'shrooms and onions, and some crumbled bleu cheese.
Since we didn't have any sweet potatoes for fries, we decided to make beet chips again to accompany the burgers. They're super simple, and add a sweet, crispy component to the meal. I would advise using a mandoline to slice them, if you have one, so that each chip is the same thickness. Otherwise, take your time slicing and use a really sharp knife. We used the beet greens to make a simple salad for a little extra roughage.
The beet chips, along with the port, added a nice sweetness that balanced out the rich umami flavors of the burgers.
And if you use your imagination a little, doesn't my plate kind of look like Dwight?
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