cateory: seasonal
Beef and Mushroom Burgers
Reviews: 198
Ingredients:
- 6 large cremini mushrooms, cleaned and sliced
- 1 ounce dried porcini mushrooms
- 1 small shallot, quartered
- 1 tablespoon chopped parsley leaves or
- 2 teaspoons dried parsley
- 2 teaspoons chopped tarragon leaves or
- 1 teaspoon dried tarragon
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- Canola or vegetable oil for oiling the grill grate
- 11⁄2 pounds 80% lean ground beef
- Fresh and dried mushrooms add moisture to burgers; more important, they add a deep, rich fl avor.
How to make
Beef and Mushroom Burgers
Beef and Mushroom Burgers
- Place the creminis, dried mushrooms, shallot, parsley, tarragon, salt, and pepper in a food processor; pulse until fi nely ground.
- Preheat a grill for direct high heat; lightly oil the grill grate. Alternatively, oil a large griddle, grill pan, or skillet and heat over medium-high heat.
- Transfer the mushroom mixture to a large bowl; use a fork to stir in the ground beef. Form into 4 patties, compressing slightly and creating a thumbsized indentation on one side of each to keep them from compacting to a ball over the heat.
- Place the patties 4 to 6 inches directly over the heat or in the pan. Cook, turning once, until well browned, until an instant-read meat thermometer inserted into the center of one of the patties registers 160 F (for medium) or 170 F (for medium well), 7 to 10 minutes. Transfer to a cutting board and let stand for 5 minutes.
- Variations: Substitute any variety of dried mushroom you want: chanterelles, morels, black trumpets, or a combination.
- Substitute almost any herb for the tarragon: marjoram, oregano, rosemary, thyme, rosemary, chervil, or chives.
- Makes 4 burgers
Comments for
Beef and Mushroom Burgers
Beef and Mushroom Burgers
You may also like:
seasonal
Grilled chili citrus turkey breast
Grilled chili citrus turkey breast
seasonal
Summer Squash and Herbs in Parchment
Summer Squash and Herbs in Parchment
No poll