Hannah’s Brown Sugar Short Rib Burger with Cherry Tomato Jam and Crispy Oyster Mushrooms

Make the cherry tomato jam: In a medium saucepan over medium heat, add the Olive Oil (1 Tbsp), Yellow Onion (1/4), Cherry Tomatoes (22), and Garlic (1 clove). Cook until the garlic is fragrant and the onions begin to turn translucent, about 5 minutes. Add the Balsamic Vinegar (4 Tbsp) and Brown Sugar (4 Tbsp) and bring the mixture to a simmer. Continue cooking, stirring occasionally until the jam has reduced to a sticky, tacky texture, about 15-20 minutes. Remove the pan from the heat and hold until ready to serve.

Make the crispy oyster mushrooms: Pour the Neutral Oil (1 cup) in a medium saucepan over medium heat until the temperature reaches 350℉. In a large mixing bowl, whisk together the Corn Starch (1/2 cup) and Kosher Salt (1 tsp) Add the Oyster Mushrooms (6) and toss to coat completely. Gently place the mushrooms in the oil and fry until golden brown, about 3 minutes. Remove the crispy mushrooms to a wire rack set over a sheet tray and grate Whole Nutmeg (as needed) on top. Finish with a pinch of the remaining Kosher Salt (1 1/2 Tbsp).

Make the olive oil crushed potatoes: Use the flat bottom of a cup to gently smash the Fingerling Potatoes (6) flat without separating them into pieces. In a large mixing bowl, toss together the potatoes, Olive Oil (4 Tbsp), Kosher Salt (1 1/2 Tbsp) and Freshly Ground Black Pepper (as needed) together. Place a griddle pan over medium-high heat and add the remaining oil. Place the smashed potatoes onto the heated pan over medium heat and cook until crispy. Finish the potatoes by tossing with the chopped Fresh Parsley (1 tsp) and Sea Salt Flakes (as needed).

Make the burger: In a large mixing bowl, combine the ground Boneless Beef Short Ribs (1 lb), Brown Sugar (1/2 cup), Horseradish (4 Tbsp), Kosher Salt (1 Tbsp), and Freshly Ground Black Pepper (2 tsp). Bring the mixture together in your hands and form into a round patty. Place a griddle pan over medium-high heat. Add the Neutral Oil (4 Tbsp) and place the burger patty on the pan. Cook until a crust forms, about 1-2 minutes, then flip and continue cooking to desired doneness. Remove from the pan, finish with a pinch of flaky sea salt, and let the burger rest while you make the salad.

Make the arugula salad: In a medium mixing bowl, use a hand blender to mix together the Horseradish (2 Tbsp), Olive Oil (4 Tbsp), Apple Cider Vinegar (4 Tbsp), Honey (1 Tbsp), Lemon (1), Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp) until combined. Taste and adjust as needed. In a large bowl, add the Arugula (1/2 cup) and Cherry Tomatoes (6). Slowly add the dressing and toss to coat completely, add more as needed.

Assemble: Melt the Unsalted Butter (4 Tbsp) on a griddle pan over medium heat. Add the Brioche Hamburger Buns (2) and toast until golden brown then remove from the heat. Place the burger patty on the bottom bun and top with tomato jam, Mozzarella Slices (4 oz), crispy oyster mushrooms and arugula salad. Plate remaining salad on the plate with the burger and enjoy!