Boujee Burger

Blended Patty


  • 7 lb | Brisket
  • 10 lb | Short rib
  • 3 lb | Ribeye
  • 4 lb | Crimini Mushroom
  • 3 lb | Shitake Mushroom


Dice the beef into large chunks and keep as cold as possible throughout grinding process. Run the beef twice thru medium sized grinding plate. Add mushroom thru grinder on top of the beef and mix until evenly distributed. Portion out 8 oz patties.

Crispy Fennel Confit


  • 4 pieces of fennel
  • 1 cup | Garlic cloves
  • 2 qts | Salad oil
  • 20 Peppercorns
  • 2 Bay leaves
  • 1 tbsp | Applewood smoking chips


Place fennel into a pot with salad oil and peppercorns. Bring to a boil and drop down to a low simmer. Let simmer for 5 minutes and pull to the side to carry over. Separate and reserve garlic confit for aioli. 

Once cool, strain well and line up onto a pan and wrap tight with plastic wrap. Poke a hole in one corner of the pan and insert the smoking gun and smoke a good amount into the pan. Wrap pan and set in cooler overnight. When ready to serve, dredge the fennel confit in cornstarch and fry until crispy.

Roasted Garlic Kalamata Aioli


  • 1 qt | Mayonnaise
  • 1 cup | Roasted garlic
  • 1 tbsp | Kalamata seeded
  • 1 tbsp | Rosemary finely chopped
  • 1/4 cup | Red wine vinegar
  • 2 tbsp | Parsley chopped
  • 1 tbsp | Medium ground pepper
  • 1 tsp | Salt

Watercress Salad


  • 1 qt | White balsamic
  • 2 cups | Lemon oil
  • 1/4 cup | Watercress
  • 1/4 cup | Frisee
  • Pinch of salt
  • Pinch of pepper


Reduce white balsamic down and let cool completely. Once cool, combine lemon oil with white balsamic and place into a squeeze bottle. Once ready to serve, place watercress and frisee into a small mixing bowl with a teaspoon of drizzle and mix.

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