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One of our all-time favorite comfort foods is, the burger! And this time, the variation is brown beech mushroom and Swiss. It’s easy, fun to make and taste better than any burger joint in Shanghai. Brown beech mushrooms have a slightly crunchy texture and nutty flavor, pairs perfectly with juicy beef and savory fried onions. With roasted garlic aioli served on the side.

2 Australian ground beef patties
3-4 slices ripe tomato
2 slices Swiss cheese
1 cluster brown beech mushrooms
1 garlic clove, minced
1/2 red onion, sliced
1/4 cup rice flour
1 small bunch arugula
2 sesame buns
Sweet butter
Canola oil for frying
Kosher salt
Freshly ground black pepper

Slice the onions, dust them in rice flour and shake off excess. Heat canola oil in a medium pot. Deep fry the onion slices until golden brown. Pull the fried onions and drain on paper towel.

In a saute pan, saute the mushrooms with garlic, season with salt and pepper and set aside.

Season beef patties with salt and pepper on both sides. In a medium saute pan, heat a little bit of canola oil and cook the beef patties to desired temperature. We like our burgers medium-rare on the rare side, about 3 minutes on each side. After flipping the burgers over, top each patty with a slice of Swiss cheese and finish the cooking. Serve immediately on toasted and buttered sesame buns. Top with fresh sliced tomato, arugula, fried onions and sauteed mushrooms.

Roasted Garlic Aioli:

2 egg yolks
1 bulb garlic
1/2 cup good olive oil
1 cup canola oil
1/4 cup lemon juice
1 teaspoon ancho chili powder
Kosher salt
Freshly ground black pepper

Wrap the garlic bulb in aluminum foil. Bake the package in the oven for about 35 minutes until garlic is soft.

Squeeze about 1/2 bulb of roasted garlic (add more if you’d like) into a blender. Add all other ingredients in the blender except the oil. Start the blender, slowly drizzle in the olive oil and canola oil. Blend until smooth and fluffy. Can be stored up to 2 weeks in the refrigerator.


There are all types and variations to a good burger. Ours is tasty and juicy with really good, robust flavor of the ground beef chuck. I’ll have to say this is the best burger in Shanghai, and you too can easily make it in your own kitchen! ^.^~

1/2 pound ground Australian or Shandong beef chuck or rib meat
4 tablespoons bleu cheese
1/2 large leek, julienned
4 cups peanut oil
1 tablespoon butter
2 sesame buns
Sea salt
Freshly ground black pepper

Form the ground meat into 2 burger patties, about 1/4 pound each. Salt and pepper liberally on both sides.

Clean and julienne the leeks to 4″ long strips. Separate all the pieces. Deep fry in peanut oil until golden brown.

In a frying pan, heat 1/2 tablespoon peanut oil (from frying the leeks) and cook the hamburgers until desired temperature. We like our burgers medium rare on the rare side, so about 3 minutes on each side. Serve immediately on toasted and buttered buns, top with bleu cheese, fried leeks and any condiment that you like.

How to make the best fries:

4 large potatoes
4 cups peanut oil, from frying leeks
Sea salt
Freshly ground black pepper

Cut the potatoes into 1/2″ thick strips, pat them dry with paper towel.

We will fry the potatoes twice. First cook them through, the second time we fry them until golden and crispy. Heat the oil in a deep pot, fry the potatoes in 4 batches until golden, about 2-3 minutes each. Crowding the fryer will lower the oil temperature, and your fries will get soggy and not brown. Drain on paper towel.

Fry a second time until the fries are golden brown and crispy, about one minute. Remove and drain on paper towel. Salt and pepper generously.

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