Homemade Recipe: Appetizing Mushroom Blended Burger (First Attempt)

Mushroom Blended Burger (First Attempt). Meet the blended burger — the perfect mix of finely-diced mushrooms and bona fide beef. Not only has it reached celebrity status in a James Beard In fact, even non-mushroom eaters can get behind the blended burger. Those who swap their go-to ground beef for a beef-mushroom blend ended up.

The Slinger comes on a brioche bun. Master the art of burger blending with butcher Tom Mylan of The Meat Hook. Sign up for the First We Feast Newsletter. You can cook Mushroom Blended Burger (First Attempt) using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mushroom Blended Burger (First Attempt)

1. Prepare 200 g of crimini (brown) mushrooms, cleaned and de-stemmed.
2. Prepare 400 g of ground beef (85/15 blend preferably).
3. You need 1/2 of onion, diced.
4. It's 3 cloves of garlic, quartered.
5. You need 1/2 tsp of chili powder.
6. You need 1/4 tsp of ground coriander.
7. You need 1/4 tsp of cumin powder.
8. You need 1/4 tsp of ground turmeric.
9. Prepare 1/8 tsp of ground ginger.
10. It's of Burger accoutrement (buns, ketchup, cheese, lettuce, tomatoes, onions, etc.).

A few ways Meat Hook employees describe burgers made from the dry-age blend: "This is the best burger you'll ever have"; "Smells like mushrooms and toasted hazelnuts". Plate and add desired toppings to bun. If you're a fan of mushroom Swiss burgers then you're going to fall in love with the rich flavor of this unique take on the classic burger. The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Mushroom Blended Burger (First Attempt) instructions

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.

The blended burger is not a new idea in the restaurant world. The Slinger comes on a brioche bun. While a grass-fed burger can be a great choice on The Blended Burger Project began as a culinary collaboration between the Mushroom Council and the Culinary Institute of America. How To Make a Blended Burger Put a healthier spin on a tailgate classic: Blend finely-chopped mushrooms into your meat patty! They're blended beef-mushroom burgers, a food that the institute has boosted through its "menus of change" initiative.