Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mushroom blended burger (first attempt). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Great recipe for Mushroom Blended Burger (First Attempt). 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.
Mushroom Blended Burger (First Attempt) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mushroom Blended Burger (First Attempt) is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook mushroom blended burger (first attempt) using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mushroom Blended Burger (First Attempt):
- Make ready 200 g crimini (brown) mushrooms, cleaned and de-stemmed
- Take 400 g ground beef (85/15 blend preferably)
- Make ready 1/2 onion, diced
- Make ready 3 cloves garlic, quartered
- Prepare 1/2 tsp chili powder
- Get 1/4 tsp ground coriander
- Prepare 1/4 tsp cumin powder
- Make ready 1/4 tsp ground turmeric
- Take 1/8 tsp ground ginger
- Make ready Burger accoutrement (buns, ketchup, cheese, lettuce, tomatoes, onions, etc.)
Kearney's Front Room burger blend was a roundhouse of truffles. Maitake, which looks like a beige flower bouquet, and prime beef, when combined, make for rich eating. In bowl of a food processor, pulse mushrooms until ground similar in size of beef. Remove any large pieces of mushrooms that didn't get chopped.
Steps to make Mushroom Blended Burger (First Attempt):
- 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.
- 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.
- 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….
- And cut the paper into squares. It really helps for storage and moving the patties around without them falling apart.
- 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.
- 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.
- Allow to cook on the other side for another minute
- Assemble your burger and enjoy
In a large cast iron skillet, heat olive oil over medium heat and saute ground mushrooms to remove water; season mushrooms with a little salt and pepper to taste. Transfer to a large bowl to cool. The patties came together, and I was pleasantly surprised that they actually looked like burger patties. Like, over the moon excited that I may have nailed it on the first attempt. And I did, folks; I so did.
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