Cornbread burger with porcini simple and quick

Name: Cornbread burger with porcini simple and quick
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Ingredients: Corn flour 0.6 cup; Type 00 flour 0.8 cup; Water &frac13; cup; Extra virgin olive oil 1 spoonful; Brewer's yeast ½ tsp; Sugar ½ tsp; Fine salt 1 pinch; Porcini mushrooms heads 4; Toma cheese from the mountain pasture 4 slices; Radicchio 2.1 oz; Garlic ½ clove; Extra virgin olive oil 3 ½ tbsp; Balsamic vinegar to taste; Fine salt to taste

it de fr es br

322

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 322
Carbohydrates g 35.1
of which sugars g 2.1
Protein g 8.4
Fats g 16.4
of which saturated fat g 3.88
Fiber g 1.7
Cholesterol mg 15
Sodium mg 483

Difficulty: Average
Prep time: 50 min
Cook time: 50 min
Serving: 4
Cost: High
Note + the rising hours

PRESENTATION

The cornbread burger is taking a fresh spin for the fall season. And look, this isn’t your typical meat patty—here, porcini burger means big, tender porcini mushroom caps right in the middle. Seriously good. You get all the flavor and texture you'd expect from a classic burger. Really, really good. Porcini mushrooms, often called the "kings of autumn," have this moist, buttery texture that stands out against the crumbly, slightly crispy edges of the homemade cornbread buns.

The idea's simple but totally creative: an American quick cornbread recipe meets metropolitan gourmet flair, swapping out meat for something way more playful. Plus, throw in some mountain-style cheese like toma d’alpeggio, and suddenly, you’ve got flavors that remind you of cozy alpine places.

And the sauce? Anyone who loves a mushroom burger or wants something easy and a bit different will find this kind of golden, warm street food hard to resist. Pretty much. Each bite gives you that sweet, almost nutty flavor from the cornbread, plus a hint of the earthy, tangy mushrooms. Perfect for a relaxed lunch or a fun dinner with friends.

Regional ingredients, like fresh autumn porcini, make this simple burger recipe feel special—really special—yet it maintains that easygoing American vibe. The cornbread sandwich pulls together local tastes and creative ideas, tying in with the whole seasonal mushroom scene. So here's the thing, whether you’re into burgers or just want something inventive, this dish brings together everything good about fall—good bread, rich mushrooms, and a little melty cheese—all in a street food style that feels fresh and a little bit fancy at the same time. For real. It is a gourmet twist on a beloved American favorite, offering a perfect blend of rustic charm and urban sophistication.

INGREDIENTS

322

Calories per serving

Corn flour 0.6 cup (70 g)

Type 00 flour 0.8 cup (100 g)

Water ⅓ cup (90 g)

Extra virgin olive oil 1 spoonful

Brewer's yeast ½ tsp (2 g)

Sugar ½ tsp

Fine salt 1 pinch

For the filling: Porcini mushrooms 4 - heads; Toma cheese 4 slices - from the mountain pasture; Radicchio 2.1 oz (60 g); Garlic ½ clove; Extra virgin olive oil 3 ½ tbsp (50 g); Balsamic vinegar to taste; Fine salt to taste

Preparation

How to prepare Cornbread burger with porcini simple and quick

To prepare the cornbread burgers with porcini, start with the basic dough. Pour the 2 flours into a bowl, add the yeast and sugar and mix, pouring the water gradually while kneading with a wooden spoon. Add the oil and lastly a pinch of salt. As soon as it reaches a firmer consistency, transfer the dough to the work surface and knead it for a few minutes, folding it several times on itself. Place it in an oiled bowl and let it rise for 12 hours covered with plastic wrap. Once the dough has doubled in size, divide it into 4 pieces, shape them into balls, and place them on a baking sheet lined with parchment paper. Cover them with plastic wrap, making sure it doesn't tighten, otherwise it will prevent the buns from rising: let them rise for about 1 and a half hours. At this point, score the buns with a cross on the surface and bake them at 356°F for 25–30 minutes in the lower part of the oven, placing a pan filled with water at the bottom: this will provide the right humidity during baking. Meanwhile, clean the porcini caps with a damp cloth, scraping off any soil residues. Emulsify the oil with the pressed garlic, adjust with salt and pepper, and massage the mushrooms with the seasoning. In a well-heated pan, sear them over high heat for about 6-7 minutes per side. In the meantime, remove the leaves from the radicchio, wash, dry, and julienne it. Season with a bit of oil, salt, and vinegar. Now you have everything: cut the buns in half, place the cheese slices on the bases, and bake at 392°F for about 5 minutes. Add the tops of the buns and bake for another 2 minutes. Complete the filling with the porcini caps and radicchio: serve your cornbread burgers with porcini immediately.