Cornbread Burgers with Porcini Mushrooms
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cornmeal | 70g |
| All-purpose flour | 100g |
| Water | 90g |
| Extra virgin olive oil | 1 tbsp |
| Dry yeast | 2g |
| Sugar | ½ tbsp |
| Fine salt | 1 pinch |
| Porcini mushrooms | 4 |
| Toma cheese | 4 slices |
| Radicchio lettuce | 60g |
| Garlic | ½ clove |
| Extra virgin olive oil (for sautéing) | 50g |
| Balsamic vinegar | to taste |
| Salt | to taste |
Instructions
1. Prepare the Cornbread Dough
Start by making the dough for your cornbread burgers. In a large bowl, combine the cornmeal and all-purpose flour. Add the dry yeast and sugar, mixing thoroughly. Slowly add the water while stirring with a wooden spoon until the mixture comes together. Once combined, drizzle in the olive oil and a pinch of salt.
Knead the dough for a few minutes on a clean surface until it becomes firm and smooth. Once it has reached the desired consistency, place the dough into an oiled bowl, cover it with plastic wrap, and allow it to rise for 12 hours at room temperature.
2. Shape the Dough
After the dough has doubled in size, divide it into 4 equal pieces. Shape each piece into a smooth ball and place them onto a baking sheet lined with parchment paper. Lightly cover the dough with plastic wrap (but don’t let it touch the dough, as this may inhibit its growth) and let it rest for another 1.5 hours to rise further.
3. Bake the Cornbread Buns
Once the buns have risen, make a small cross-shaped incision in the top of each one. Preheat your oven to 180°C (350°F) and bake the buns on the lower rack for 25-30 minutes. To ensure a perfect texture, place a tray of water on the bottom rack of the oven; this will add humidity and help the buns bake evenly.
4. Sauté the Porcini Mushrooms
While the cornbread buns are baking, clean the porcini mushrooms by gently wiping them with a damp cloth to remove any dirt. In a small bowl, combine the olive oil and crushed garlic. Season with salt and pepper, and mix well. Coat the mushrooms with this oil mixture, ensuring they are well coated.
Heat a large pan over high heat and cook the mushrooms for 6-7 minutes on each side, until they are golden and slightly crispy.
5. Prepare the Radicchio Salad
While the mushrooms are cooking, wash the radicchio, pat it dry, and slice it into thin strips (julienne style). Toss the radicchio with olive oil, salt, and a drizzle of balsamic vinegar to enhance the flavors.
6. Assemble the Cornbread Burgers
Once the cornbread buns have finished baking, remove them from the oven and let them cool slightly. Slice the buns in half and place a slice of Toma cheese on the bottom half of each bun. Return the buns to the oven at 200°C (392°F) for 5 minutes to melt the cheese.
7. Final Assembly and Serving
Once the cheese is melted, top the buns with the sautéed porcini mushrooms and the radicchio salad. Place the top halves of the buns on and serve your cornbread burgers immediately. The combination of the warm, cheesy cornbread, the earthy mushrooms, and the tangy radicchio will provide a delightful balance of flavors.
Tips:
- For an extra flavor boost, consider adding a drizzle of balsamic glaze over the mushrooms and radicchio before serving.
- Feel free to use other types of mushrooms, such as cremini or shiitake, if porcini mushrooms are unavailable.
- These cornbread burgers are perfect for a vegetarian main dish or a unique twist on your typical burger!
Enjoy your Cornbread Burgers with Porcini Mushrooms—a savory and satisfying dish perfect for any occasion!
