BLENDED MUSH­ROOM BURG­ERS

Makes six burg­ers

Grand Magazine - - FOOD -

Finely chopped mush­rooms are an easy and in­ex­pen­sive way to ex­tend your burger bud­get. Not only do they add umami (a meaty de­li­cious­ness), they up mois­ture con­tent and nu­tri­tion with­out in­trud­ing on the flavour. The stan­dard ra­tio is one part mush­room to two parts beef.

Don’t bother re­mov­ing the stems, just wipe the mush­room tops with a damp paper towel, quar­ter, and then chop in the food pro­ces­sor. 250 g (½ pound) mush­rooms, quar­tered 1 small onion, finely chopped 1 clove gar­lic, crushed

500 g (1 pound) lean ground beef 15 ml (1 ta­ble­spoon) Worcestershire sauce 1 large egg Fine sea salt

1. In a food pro­ces­sor fit­ted with a blade, chop the mush­rooms in two-sec­ond pulses un­til they re­sem­ble cous­cous.

2. In a non-stick skil­let, over medi­umhigh heat, cook the mush­rooms and onions un­til they are soft and their mois­ture is gone, about six to eight min­utes. Add the gar­lic and cook one more minute. Set aside to cool.

3. In a large bowl, com­bine the beef, mush­room mix­ture, Worcestershire sauce and egg un­til blended. Di­vide mix­ture into six equal por­tions, form into balls, be­ing care­ful not to com­pact the mix­ture. Gen­tly flat­ten to be­tween 2 cm to 2.5 cm (3/4 inch and 1 inch). Us­ing your thumb or a spoon, cre­ate an in­den­ta­tion in the cen­tre of the burger. Re­frig­er­ate un­til ready to cook.

4. Lightly salt the burg­ers on both sides just be­fore cook­ing. On the stove­top us­ing a skil­let over medi­umhigh heat, or over a bar­be­cue grill us­ing di­rect flame, cook burg­ers un­til in­ter­nal tem­per­a­ture reaches 71°C (160°F), about five min­utes per side, flip­ping once. Trans­fer pat­ties to a plat­ter and al­low to rest five min­utes be­fore plac­ing on bun and gar­nish­ing with de­sired top­pings.

Prep time: 20 min­utes Cook time: 15 min­utes

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