Mushroom Blended Burger (First Attempt)

Name: Mushroom Blended Burger (First Attempt)
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 200 g crimini (brown) mushrooms, cleaned and de-stemmed; 400 g ground beef (85/15 blend preferably); 1/2 onion, diced; 3 cloves garlic, quartered; 1/2 tsp chili powder; 1/4 tsp ground coriander; 1/4 tsp cumin powder; 1/4 tsp ground turmeric; 1/8 tsp ground ginger; Burger accoutrement (buns, ketchup, cheese, lettuce, tomatoes, onions, etc.)

Jon Valdez @cook_4394621

Germany

Blended burgers are the hot topic in the culinary world. The first I heard of it was in a piece on Jehangir Mehta, previous Iron Chef contestant and owner of several restaurants in New York. He makes what he calls the Graffiti Burger, a blend of different mushrooms, veggies and spices that's supposed to be as good, if not better than most of it's full meat predecessors. The James Beard Foundation (The Oscars..... Academy Awards?..... The big award for food writing) has a contest going on this year for what chef can make the best blended burger. So I thought I'd give it a try. I'm sure it doesn't shake a stick at the Graffiti Burger, but it was super flavorful, juicier than any beef burger I've had, and a lot less calories than a burger made from 80/20 chuck I would usually make. I ground my own meat for this, but you can get the same effect by buying ground meat. I recommend a 85/15 mix of lean to fat. With the juices from the vegetables if you go any higher on the fat content I think you're burger will be gushing juices (but if that's the kinda burger you're looking for, go for it!). The important part of the recipe is the beef:veggie ratio, everything I've seen sticks around 2:1, so for every one unit (lb/oz/g etc.) of vegetable you have two units beef. I'll be working on this recipe a lot, so any comments/suggestions would be great. Thanks!

Jon Valdez @cook_4394621

Saved

Ingredients

60 mins

6 servings

200 gcrimini (brown) mushrooms, cleaned and de-stemmed
400 gground beef (85/15 blend preferably)
1/2onion, diced
3 clovesgarlic, quartered
1/2 tspchili powder
1/4 tspground coriander
1/4 tspcumin powder
1/4 tspground turmeric
1/8 tspground ginger
Burger accoutrement (buns, ketchup, cheese, lettuce, tomatoes, onions, etc.)

Saved

Steps

60 mins

1

Slice your mushroom up and put it through your food processor until you get a fine paste. Do the same with your onion and garlic. Combine it all in a bowl with your spices.
2

Mix your veggie slurry with your ground beef. You need to strike a good lance with well mixed and not overworking the meat. If you handle the mixture too much you'll end up with =dense burgers. The looser you can keep your patties, the more pocket you leave for juices to hang out as well.
3

With that being said you should be able to make about 6 patties. They have a little less integrity than all beef burgers so I laid them out on parchment paper....
4

And cut the paper into squares. It really helps for storage and moving the patties around without them falling apart.
5

Heat a frying pan over medium high. When the pan is nice and hot throw your burger in. As you can see I used the parchment to transfer just throwing it all down. Then you can grab the paper off the top.
6

Allow to cook for about 2 minutes on one side. Each cooking setup will vary, but it'll be ready to flip just when you would a regular burger.
7

Allow to cook on the other side for another minute
8

Assemble your burger and enjoy