BLENDED MUSHROOM BURGERS
Makes six burgers
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