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National Burger Month at the Rib Room

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A can’t miss month for burger aficionados. Through June 30th, enjoy specially crafted burgers from Chef Tom Wolfe and other Omni chefs to celebrate National Burger Month.

Look for these special burgers on the menu at the Rib Room, the Rib Room bar and Touché. We’ve also added recipes down below so you can try this at home!

Louisiana Blended Chanterelle Sirloin Burger

Roasted chilies / pressed watermelon / honey goat cheese / cracked pepper- maple bacon / grilled French bread / smoked sea salt Gaufrette potatoes

Blended Chanterelle Burger Recipe:

1 lb.                             Grilled chanterelle mushrooms

1 lb.                             Trimmed ground smoked maple bacon

2 lbs.                           Fresh ground Sirloin

8 oz.                            Roasted, Peeled, seeded and diced Poblano chilies

8 oz.                            Caramelized diced onions

3 Tablespoons           Chopped garlic

Fresh ground black pepper to taste

Kosher salt to taste to taste

Combine all ingredients and mix well.

Yield:

8 ea. 9 ounce burgers

Louisiana Blended Chanterelle Sirloin Burger Description and assembly:

The Rib Room Louisiana Blended Chanterelle Sirloin Burger is grilled on an open fire to doneness. Next, we top our blended burger with three slices of cracked pepper- maple bacon, one, 1/8” slice “burger size” of house made “pressed “watermelon, three lightly salted Roasted chilies then crown it with 1 ½ ounces of honey goat cheese. Placed on a 6” grilled buttered Leidenheimer’s French bread bun, it is then finished in the oven to perfection. Accompanied by smoked sea salt Gaufrette potatoes and house made pickle veggies!

Enoki Mushroom & Cauliflower blended Steak Burger

Enoki mushrooms / cauliflower steak /crispy kale / sliced heirloom tomatoes / sundried tomato pesto / panko crusted Enoki mushrooms

We start with fire grilled eggplant as our “bun”! With garlic infused olive oil, we roast Enoki mushrooms atop seasoned cauliflower steak. The next layer of crispy kale is added for texture then topped with two slices of heirloom tomato and another layer of grilled eggplant. Garnished with panko crusted Enoki mushrooms and sundried tomato pesto as a side, gives this dish diverse flavors as well as textures. 

Blended Enoki Mushroom & Cauliflower Steak Burger Recipe:

1 inch thick sliced cauliflower steak

3 oz. Enoki mushrooms

3 Tbl. Extra virgin olive oil

2ea. Kale leaves fried crispy

2ea. ¼ “sliced heirloom tomatoes

2ea. Bias cut, peeled eggplant ½ “thick and about 4” long

Fresh ground black pepper to taste

Kosher salt to taste to taste

Sprinkle the cauliflower and Enoki mushrooms with extra virgin olive oil and season with salt and white pepper. Roast in a 350⁰ pre heated for 15 minutes.

In vegetable oil, fry two leaves of green kale until crispy then season with salt and black pepper.

Sprinkle the bias cut eggplant with olive oil and season with salt and black pepper, then place on a hot grill for 3 minutes on each side. Roast in the oven until desired tenderness.

Blended Enoki Mushroom & Cauliflower Steak Burger Assembly:

Lay on a warm plate, one piece of grilled eggplant. Place the roasted Enoki mushrooms and cauliflower on top of the eggplant then layer with two fried kale leaves, sliced heirloom tomatoes and another piece of grilled eggplant. Dollop one tablespoon of seasoned sundried tomato pesto on top as a garnish. Serve with crispy panko crusted Enoki mushrooms.