The trend is to blend
Meat-and-mushroom recipes to try tonight
Imagine an award-winning pitmaster serves you a juicy cheeseburger piled high with toppings. Bet your mouth’s watering. But this isn’t your typical patty. There’s a twist — button mushrooms blended with the beef.
“We had a lot of compliments — people saying it’s the best burger they ever had,” described Jerry Gates of Bar-B-Que Mayham in Greencastle, who recently demonstrated his technique at the Pennsylvania Farm Show. “The white button mushrooms have a creamier, softer texture, so they help keep themoisture in the burger.”
He credits “layers of flavor” for the team’s second Keystone Classic “Blue Ribbon Better Blend Burger” title in three years.
“In doing a blended burger, it helps you bemore creative and think outside the box,” Gates said. “We putmushrooms in the meat, and we also stuffed the burger with mushrooms. And we had sautéed mushrooms on top.”
Kick off the New Year with a new term for a new you — blenditarian, aka someone “who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable,” according to the Mushroom Council.
“It’s a way to give people an opportunity who may not like to eat mushrooms to try mushrooms in a different way, the versatility of them,” explained Gale Ferranto, president of Buona Foods in Landenberg.
She managed the mushroom growers’ food-court booth at the Farm Show, stocking about 8,500 blended burgers and encouraging fans to share #BlenditarianPA.
“We’re trying to connect with blenditarians and start a movement of blenditarians,” Ferranto said. “It’s a better burger. You don’t have to give up that iconic thing you love.”
“It’s not just burgers… any type of protein,” added Jim Angelucci, general manager of Phillips Mushroom Farms in Kennett Square, who makes meatloaf with 40-percent fresh crimini mushrooms.
“It gives it a real good texture, great moisture,” he noted. “Plus, I know I’ve reduced the bad things — the fat, the calories and the sodium.”
“Blending is trending” as they say in the mushroom world.
“Why didn’t we think of it sooner?” asked Angelucci.
Mighty Mushroom Blended Burger
8 ounces fresh mushrooms
2 tablespoons olive oil, divided
1 pound ground beef (or ground turkey, chicken or pork) ½ teaspoon salt 4 buns
Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5 to 7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make 4 patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160 degrees. Assemble burger and add toppings such as lettuce, tomato, mushrooms, cheese, onions, avocado and pickles.
½ pound mushrooms, finely chopped
½ pound lean ground beef 1 small onion, chopped 10 ounces frozen chopped spinach, thawed, well drained 1½ cups ricotta cheese 1 egg, lightly beaten 1 teaspoon Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella
Preheat oven to 350 degrees. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large skillet, cookmeat, mushrooms and onion. In a bowl, combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms; stir until combined. Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly. Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam-side-down in dish. Top rolls with remaining sauce and shredded mozzarella. Cover and bake for 30 to 35 minutes. Makes 12 rolls.
½ pound mushrooms, finely chopped
1 pound lean ground turkey
½ small onion, finely diced
½ teaspoon garlic & herb seasoning 1 cup breadcrumbs 1 egg 3 tablespoons mustard 3 tablespoons brown sugar
1/3 cup ketchup
Preheat the oven to 350 degrees. In a large mix- ing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan. In a small bowl, mix together mustard, sugar and ketchup. Pour sauce over top ofmeatloaf, spreading until even. Cover with foil. Bake for 60 minutes, or until cooked through.
4 tablespoons of Lawry’s seasoned salt
½ teaspoon Accent seasoning
¼ teaspoon coarse ground black pepper
¼ teaspoon minced onion flakes
1/8 teaspoon parsley flakes
2 pounds 85/15 ground chuck
2 pounds 93/7 ground sirloin
4 ounces PA white button mushrooms
2 tablespoons burger rub
4 ounces PA white button mushrooms 1 tablespoon butter 8 ounces cream cheese, room temperature
1 roasted red pepper, diced
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese
1 tablespoon dried chives
3 PA portabella mushrooms, sliced
3 tablespoons butter, thinly sliced
Oil, as needed 3 jalapeños, diced 2 teaspoons minced garlic
1 cup Hampton Creek Just Mayo, truffle flavor
1 red pepper, cut into ¼-inch rings
1 red onion, cut into ¼-inch rings
4 ounces PA sliced baby portabellas or shiitake mushrooms
All-purpose needed
3 tablespoons butter, divided flour, as
12 slices Swiss cheese 3 tablespoons salted but- ter, thinly sliced 6 brioche buns Olive oil spray, as needed 4 ounces baby arugula Famous Dave’s Signature Spicy Pickle Chips
For rub: Combine all the ingredients. Reserve 2 tablespoons for the burger meat and put the remainder in a shaker.
For burgermeat: Dice the mushrooms and combine with the meats and burger rub. Place in a sealed container and refrigerate until needed.
For burger stuffing: Dice the mushrooms and sauté in butter until tender. Sprinkle with the burger rub and let cool. Combine the cooled mushrooms with the remaining ingredients. Transfer to a bowl, cover and refrigerate until needed.
Assembling the stuffed burgers: Press the burger meat into a stuffed burger mold. Add 1 tablespoon of the cream cheese mixture. Add 4 slices of portabella mushroom. Place 1 thin slice of butter on top. Add the burger meat on top and seal the mold. Season both sides of the burgers with the burger rub. Cover and refrigerate until needed.
For mayo: In a lightly oiled pan, sauté the jalapeños and garlic until tender. Set aside to cool. Once cool, combine with themayo and refrigerate until needed.
For burger topping: Season the onion and pepper rings with the burger rub. Toss the mushrooms in flour and sprinkle with the burger rub. Place the onions in a cast iron skillet. Add 1 tablespoon of butter, sauté until caramelized and remove. Add another tablespoon of butter and the red pepper rings. Sauté until tender and remove. Add the last tablespoon of butter, then drop in the flour-seasoned mushrooms. Sauté until golden brown. Cover until needed to keep warm.
Burger cooking and buildup: Bring a charcoal or gas grill to 350 to 400 degrees. Place the burgers on the grill and cook each side for 5 minutes until the internal temperature reaches 150 to 155 degrees. While the burgers are cooking, place the sautéed onion, mushrooms and peppers in foil and reheat on the grill. When the burgers reach the desired temperature, add a thin slice of butter, then a slice of Swiss cheese. Let the cheese melt, then add a thin layer of the cream cheese mixture. Allow it to melt and remove the burgers fromthe grill. While the cheeses are melting, spray the brioche buns with olive oil spray and toast on the grill. Spread a light layer of jalapeño trufflemayo on the bottom toasted bun. Add a slice of Swiss cheese. Add the burger, followed by the sautéed mushrooms, caramelized onions and red peppers. Top with arugula. Spread a light layer of jalapeño trufflemayo on the top bun and place on top. Serve with Famous Dave’s Signature Spicy Pickle Chips. Hold the burger together with a bamboo skewer and enjoy!