The Cherry Cricket shares the recipe behind its umami-loaded burger—built to impress and blessed with bold, craveable flavor.
The Masterpiece Deconstructed Burger
Ingredients
- ½ lbs. beef patty (80/20 Angus beef)
- salt
- pepper
- 1 slice swiss cheese
- mushroom duxelles ((recipe below))
- caramelized onions ((recipe below))
- garlic & onion jam ((recipe below))
- roasted garlic aioli ((recipe below))
- 1 pretzel bun
Mushroom Duxelles
- 2 c. mushrooms (finely minced)
- 2 tbsp. butter
- ¼ c. shallots (chopped)
- 2 cloves garlic
- ¼ c. white wine
- 1 tsp. parsley (chopped)
Caramelized Onions
- 1 sweet onion (chopped)
- butter
- 1 splash white wine
Garlic Onion Jam
- 1 whole head garlic
Roasted Garlic Aioli
- ½ c. Kewpie mayo
- ½ c. pre-made crispy onions
Directions
- Start by seasoning a 1/2 pound patty of 80/20 Angus beef with salt and pepper.
- Grill for 6–8 minutes, flipping halfway through—no pressing or closing the lid—to achieve a perfect medium cook.
- Top with a slice of Swiss cheese and let it melt into the patty.
- Assemble the burger by topping it with mushroom duxelles, caramelized onions, garlic onion jam, and roasted garlic aioli on a pretzel bun for a rich and savory bite.
Mushroom Duxelles
- Sauté 2 cups of finely minced mushrooms with 2 tablespoons of butter, ¼ cup of chopped shallots, 2 cloves of garlic, and ¼ cup of white wine.
- Cook down until dry, then stir in 1 teaspoon of chopped parsley.
Caramelized Onions
- Sauté one chopped sweet onion in butter over low heat until golden, deglazing with white wine.
- Reserve half for the jam.
Garlic Onion Jam
- Roast a whole head of garlic at 400 degrees for 20 minutes, then squeeze out half the cloves and blend with the reserved onions, salt, and pepper.
Roasted Garlic Aioli
- Use the rest of the roasted garlic to make aioli by mixing it with ½ cup of Kewpie mayo.
- Quickly warm ¼ cup of pre-made crispy onions in a pan.
“The inspiration behind the Royale came from the eagerness to put out a true umami bomb. This burger is unmatched in its taste and flavor complexity, and equally simple to recreate at home with a little love and tasty local ingredients.” —Amanda Young, VP of Operations at Breckenridge-Wynkoop Restaurant Group
