It takes a bit of work to assemble all the toppings but its a labor of love and well worth it! Also, the onions and mushrooms can be prepped ahead of time and reheated.
For the burgers:
1 Lb Ground Grassfed Beef
2 Ounces Blue Cheese, crumbled
1/2 Teaspoon Sea Salt
Bacon Grease or Ghee for searing
For the Mushroom Topping:
1 Package of Presliced and Washed White Mushrooms
10 Cloves of Garlic, Chopped
1 Tablespoon Grassfed Butter or Ghee
Sea Salt to taste
For the caramelized onions:
1 Onion, sliced into rings, then sliced in half
1/2 Teaspoon Butter or Ghee
For Cauliflower Mash:
1 Head Cauliflower, Steamed
1/4 Cup Minced Oniom or Green Onion
2 Ounces Blue cheese
2 Tablespoons Chives, Fresh or Dried
1 Cup Sour Cream or Greek Yogurt
1/4 Cup Grated Cheese of Choice, I used a white cheddar
1/2 Serrano Chile, minced (optional)
Water from steaming cauliflower (enough to make the mash smooth)
Crispy Thick Cut Bacon, one half slice per bacon
In a pan, melt butter for onions over medium heat.
Add onions and reduce heat to medium low. Cook slowly, stirring and turning on occasion until the onions reach a deep golden brown color, resembling caramel.
In a separate pan melt the butter for the mushrooms, add garlic and out mushrooms on top. Sprinkle Sea Salt over the top and allow to cook over medium heat, flipping in occasion until mushrooms are golden brown and soft but not overcooked and mushy.
Mix sea salt, blue cheese and ground beef and form into patties.
Mix all cauliflower mash ingredients in a blender, food processor or with a hand mixer, reserve some cheese for topping before baking
Pour mash into an ovenproof container and top with cheese
Broil mash until cheese begins to brown
While mash broils sear burgers in bacon grease or ghee.
When all items are ready layer cauliflower, onions, burger, mushrooms and top with bacon and chives.
Welcome to flavor town! Enjoy!