Darnell puts a unique spin on the classic veggie burger with his sweet & smoky “Pulled Pork” Burger!
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Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell “Superchef” Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.
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“Pulled Pork” Veggie Burger
RECIPE COURTESY OF DARNELL FERGUSON
Level: Easy
Total: 1 hr
Active: 55 min
Yield: 4 patties
Ingredients
Patties:
3 tablespoons olive oil, to coat pan, plus 6 more as needed
2 shallots, roughly chopped
1 overflowing cup cleaned and roughly chopped shiitake and portobello mushrooms
4 cloves garlic, smashed and roughly chopped
1/4 cup maple syrup
1/4 cup balsamic vinegar
1 cup white beans
1 cup panko
1/2 cup walnuts
2 teaspoons sriracha
1 teaspoon Worcestershire
1/4 teaspoon smoked paprika
1 large egg
Kosher salt and freshly ground black pepper
Cooking spray
“Pulled Pork”:
2 handfuls oyster mushrooms
3 tablespoons olive oil, plus a tablespoon more to sear
1/2 yellow onion, thinly sliced
3 cloves garlic, minced
1/2 tablespoon Cajun seasoning
1/2 tablespoon chili powder
1 teaspoon cayenne
1 teaspoon paprika
1/2 cup lemon-lime soda
1 cup ketchup
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons Worcestershire
1 teaspoon liquid smoke
To Serve:
4 slices yellow Cheddar
4 sesame seed brioche buns, toasted with a drizzle of oil
Baby arugula
Directions
Special equipment: four 3 1/2-inch ring molds, or similar size to bun
Preheat the oven to 375 degrees F.
For the patties: Put a sauté pan over medium-high heat and add the olive oil, shallots and shiitake and portobello mushrooms and sweat until the shallots are translucent, about 3 minutes. Add the garlic, maple syrup and balsamic vinegar and cook until the water has cooked out of the mushrooms and the pan is syrupy, about 5 minutes.
Rinse the starch off the beans and dry them on a paper-towel-lined sheet pan. Combine the cooked mushroom mixture, beans, panko, walnuts, sriracha, Worcestershire, smoked paprika and egg in a food processor. Season with salt and pepper and pulse to combine to a rough chop. Form into 4 patties. Spray four 3 1/2-inch ring molds and press the patties into them. Place in the fridge for 5 minutes.
For the “pulled pork”: Pull the oyster mushrooms apart by hand into large shreds. Add the oil to a pan and sauté the onions over medium heat for 2 minutes, then add the garlic and cook an additional minute. Then add the mushrooms, Cajun seasoning, chili powder, cayenne and paprika and cook until the mushrooms are softened, a few minutes. Deglaze with the lemon-lime soda and let reduce for a minute or two. Add the ketchup, brown sugar, vinegar, Worcestershire and liquid smoke and stir to combine.
Remove the patties from the fridge. Heat a medium oven-safe nonstick pan over medium heat with a little olive oil. Cook the patties in the ring molds until brown, a couple minutes per side. Then pop in the oven until heated through, about 5 minutes.
To serve: Remove the patties from the oven, remove the rings, top with sliced yellow Cheddar and cover with a lid until melted. Place them on the buns and top with the “pulled pork” and baby arugula.
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Darnell Ferguson’s “Pulled Pork” Veggie Burger | Worst Cooks in America | Food Network
https://www.youtube.com/watch?v=fX2E5CEIHH8
