Umami mushroom and beef blended burgers (from mom's kitchen handbook)
Hi foodies get your charcoals ready if you prefer indoor grilling use a grill pan. Speaking of the grill pan I used to own a GDL grill pan giada de laurentiis cookware it was my favorite grill pan and I still miss to this day. But when a Wisconsin grilled cheese contest was annouced they asked people if they entered yet you'll be one of three winners from Williams Sonoma gift card to le creuset grill pan and I happen to won a le creuset grill pan out of two people this is huge and this could win me a 1,000 prize hopefully for my deli turkey jam grilled cheese Monte cristo video submission so let's get into these umami blend I basically grind mushrooms in food processor and add to 2 tbl oil to saute it make sure liquid has evaporates from the pan it will turn dark don't over cook i added sriracha for a flavor bomb and you will see why I hope you enjoy
Umami mushroom and beef blended burgers
From katie morford, ms, rd of mom's kitchen handbook
1/3 lb white mushrooms stemmed
1 lb ground beef 80/20 blend
1/2 tsp kosher salt
Freshly ground black pepper
1 tbl sriracha sauce
4 whole grain buns toasted
Cheese, ketchup and mayo and avocado if desired
Method
Place the mushrooms to a food processor fitted with a metal blade. Pulse until they blend into tiny pieces
Set a large skillet over medium heat when pan is hot. Add the mushrooms. Saute until the mushrooms release liquid, and it evaporates from the pan. The mushrooms will turn tender and darken. Add sriracha at the end of cooking.
Transfer the mushrooms to a bowl with ground beef. When cool enough to handle use hands to mix The mushrooms and meat evenly. Try not to overwork the mixture. Form into 4 patties and season with salt and pepper.
Cook burgers for 5 minutes per side i let the burgers cook one side for a good crust don't smash it and flip other side and do a light smash ask people how well do they like their burgers reccomemd a meat thermometer for doneness for the home cook.
Just before serving lightly toast the buns and we like our burgers with American white cheddar, sliced onion , avocado, mayo and or ketchup. It's endless possibilities
From katie morford, ms, rd of mom's kitchen handbook
1/3 lb white mushrooms stemmed
1 lb ground beef 80/20 blend
1/2 tsp kosher salt
Freshly ground black pepper
1 tbl sriracha sauce
4 whole grain buns toasted
Cheese, ketchup and mayo and avocado if desired
Method
Place the mushrooms to a food processor fitted with a metal blade. Pulse until they blend into tiny pieces
Set a large skillet over medium heat when pan is hot. Add the mushrooms. Saute until the mushrooms release liquid, and it evaporates from the pan. The mushrooms will turn tender and darken. Add sriracha at the end of cooking.
Transfer the mushrooms to a bowl with ground beef. When cool enough to handle use hands to mix The mushrooms and meat evenly. Try not to overwork the mixture. Form into 4 patties and season with salt and pepper.
Cook burgers for 5 minutes per side i let the burgers cook one side for a good crust don't smash it and flip other side and do a light smash ask people how well do they like their burgers reccomemd a meat thermometer for doneness for the home cook.
Just before serving lightly toast the buns and we like our burgers with American white cheddar, sliced onion , avocado, mayo and or ketchup. It's endless possibilities
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