Lunchbreak: Porter Kitchen & Deck’s burger recipe & details on Chicago Gourmet’s Hamburger Hop

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Chef Kevin Cuddihee, Executive Chef Porter Kitchen & Deck

Porter Kitchen & Deck

150 N. Riverside Plaza



Bon Appétit presents Chicago Gourmet

September 24-29

Chicago Gourmet’s Hamburger Hop, presented by Buckhead Meat of Chicago and Blue Moon Brewing Company

Hamburger Hop

  • Date: Friday, September 27, 2019
  • Time: 6-9 p.m.
  • Location: Harris Theater Rooftop – 205 E. Randolph St., Chicago
  • Tickets:


  • 4 8 oz prime beef burger patties
  • 4 Turrano Brioche Buns
  • 5 large red onions, thinly sliced
  • 1 cup red wine
  • 1 cup beef stock
  • 3 sprigs fresh thyme
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 cup mayonnaise
  • 1 tablespoon porcini mushroom powder
  • 1 teaspoon granulated garlic
  • 8 slices Alpha Morning Sun Truffle cheese (or you can shred the cheese)
  • 2 tablespoons unsalted butter
  • Kosher salt


  • In a heavy bottom saucepan, melt butter over medium heat
  • Add onions and 1 TBS salt
  • Cook over medium heat for 30 minutes, stirring occasionally so that onions do not burn
  • When onions are light brown, add red wine and cook until wine reduces (and no longer smells like alcohol)
  • Add beef stock, black pepper, thyme and vinegar
  • Reduce heat to low and simmer until onions absorb all of the liquid
  • Set aside
  • In a medium, bowl mix mayonnaise, porcini powder and granulated garlic to make the aioli
  • Set aside
  • Season burgers with salt and pepper
  • Cook on a grill until medium (or desired temperature)
  • Melt 2 slices of cheese on each burger (or you can shred the cheese)
  • Toast buns
  • Smear 1 TBS porcini aioli on bottom bun, top with burger and caramelized onions
  • Enjoy!


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