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Directions

1. Hydrate��and drain dried porcini mushrooms.
2. Pulse all mushrooms in food processor until consistency is similar to ground meat.
3. In a mixing bowl, combine all ingredients and mix well.
4. Form mixture into patties of desired size.
5. Sear on griddle or sauté pan until desired temperature.
6. Serve immediately.

Yields: Five 4-ounce patties

Directions

1. In a mixing bowl, combine all ingredients and mix well.
2. Chill until you're ready to plate burgers.

Yields: 3 ¼ cups

Directions

1. Combine both ingredients together in a bowl and blend well.
2. Chill until ready to plate burgers.

Yields: 1 ¼ cup

Directions

1. Prepare items as directed.
2. Smear Fancy Sauce on bottom bun.
3. Add burger.
4. Add slaw.
5. Smear sriracha on top bun.
6. Plate and serve.

Yields: 5 burgers

Tip from the chef: “I would use any leftover Fancy Sauce to dip my fries in.”��

Directions

1. Make cauliflower purée by blanching 2 heads of cauliflower (cut into florets) until soft. Purée in a food processor until smooth.
2. In a mixing bowl, combine all ingredients and mix well.
3. Form patties into shape of a burger; if patties are not firm enough, add more panko.
4. Add butter to a griddle or sauté pan (set to medium heat).
5. Place patties onto cooking surface. Cook 3 minutes on each side.

Yields: 6–7 patties

Directions

1. Remove stem and ribs from mushrooms.
2. In a baking dish, combine mushrooms and vinaigrette.
3. Let marinate for 2–4 hours.
4. Season and prepare by grilling, searing or baking (at 350 degrees) until tender.

Directions

1. Prepare items as directed.
2. Smear mayonnaise on bottom bun.
3. Layer lettuce, tomato, onion, mushrooms, cauliflower patty and top bun.
4. Take a ride to flavor town!