Mushroom Umami Burgers

Umami packed burgers with triple mushroom goodness.
mushroom burger

Mushrooms and beef are a flavor match made in heaven, and this burger is proof of that. The flavors and textures are just delicious and so worth a little extra fuss.

You will need dried mushrooms, which you can find at most health food stores. Pretty much any variety will work. Then, you turn them into a powder in your food processor or spice grinder and mix the powder into the ground beef – and Voila! – mushroomy goodness in a burger.

My Ode to End-of-Summer Days!

Other food bloggers mushroom burgers worth a try:

Mushroom Quinoa Burger, Delicious Everyday
Portobello Mushroom Burgers, Two Peas and Their Pod
Porcini Gruyere Mushroom Burger, Use Real Butter

 

MUSHROOM  UMAMI BURGERS

2 ounces dried mushrooms, any variety
8 ounces cremini mushrooms
5 tablespoons soy sauce, divided
2 tablespoons Worcestershire sauce
1 tablespoon cayenne pepper sauce
2 pounds grass fed ground chuck (80 per cent lean ground beef)
3 tablespoons dark brown sugar
4 teaspoons spicy brown mustard, divided
16 ounces shitake mushroom caps
3 garlic cloves, minced
1 large egg, at room temperature
2 tablespoons lemon juice
1/2 teaspoon salt
1 1/2 cups light olive oil, divided
6 large Kaiser roll style buns, cut in half across diameter
1 large Granny Smith apple, cored and cut in paper thin slices

Grind the dried mushrooms in batches in a spice grinder or blender until a very fine powder. Add to a large mixing bowl.

Pulse the cremini mushrooms in a food processor until very small bits – about 10 one-second pulses. Add to the mixing bowl.

Add to mixing bowl: 3 tablespoons of the soy sauce, Worcestershire sauce, cayenne pepper sauce. Stir to combine all in bowl.

Add ground chuck to bowl and mix with hands, tossing gently until well combined, and only a few small streaks of mushroom mixture remain.

Form into 6 patties – 1 cup each, and a little thicker than 1 inch.

Place in freezer for 20 minutes.

Preheat a barbecue grill to 400 degrees.

Meanwhile, stir together the remaining 2 tablespoons of soy sauce, brown sugar and mustard. Set aside.

Using metal skewers or soaked bamboo skewers, thread the shitake mushroom caps onto skewers. Brush with the soy sauce mixture. Grill for a few minutes, until lightly browned on one side and then turn and grill on other side for a few minutes, until mushrooms are cooked through. Set aside.

Place in a blender the garlic, egg, lemon juice and salt in a blender. Pulse to combine for 3 seconds. Turn blender on and slowly stream in 1 1/4 cups of the oil and blend until mixture is thick and fluffy. Set aside. (Note: you will have leftover mayonnaise to store in your refrigerator!)

Heat a large heavy bottomed skillet to medium high heat. Brush the burgers lightly with oil and then place burgers in the skillet. Cook for 4 to 5 minutes on first side, until well browned and a nice crust has formed. Turn burgers over and cook another 4 to 5 minutes, to medium doneness at 140 degrees internal temperature. Remove from heat.

Brush cut sides of buns with the remaining 1/4 cup of oil. Place cut side down on grill and cook for a minute or two, until lightly toasted.

Cut apple in half, core the apple and then cut into paper-thin slices.

To assemble burgers:

Spread bottom half of bun with 1 tablespoon of mayonnaise; spread a single layer of apple slices; burger patty; a single layer of shitake mushrooms; Spread top half of bun with 1 tablespoon of mayonnaise and place on top of burger.

Serve immediately.

 

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