Chef Jenn Magrey
1-pound Ground Beef - Four Mile River Farm
Salt and pepper
2 teaspoons olive oil
10 ounces velvet Piopinni Mushrooms – small cut – Chatfield Hollow Farm
½ cup diced sweet onion – Four Root Farm
1 tablespoon hoisin sauce
Black pepper to taste
Mix the ground beef in a bowl with about ½ teaspoonful of kosher salt and pepper. Form mini burgers/sliders (about 12) and set aside.
Heat a skillet over medium heat and add the minced mushrooms and onions. Cook until they are becoming lightly golden and browned. Stirring and sautéing for about 10 minutes. Add the hoisin sauce and stir to combine well. Shut off heat.
Heat a cast iron or any frying pan over medium high heat. Add the sliders, a few at a time and cook until desired doneness.
To serve, place a burger on a slider roll and top with the mushrooms. Serve!
**I served as a small bite appetizer (make even smaller burgers!) using Wave Hill Farm Baguette crostini.