Recipe: Roasted Mushroom and Beef Burgers
from the NY Times
Chef Scott Samuel’s Roasted Mushroom Base and Mushroom Burgers
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America, uses in conjunction with beef in his burgers.
- 1/4 cup extra virgin olive oil
- 2 pounds cremini mushrooms, cut in small dice if large, quartered if small
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1 teaspoon mushroom powder, made by pulverizing dried mushrooms in a spice mill (optional)
1. Preheat the oven to 400 degrees. Line 2 baking sheets with parchment.
2. In a large bowl mix together the olive oil, mushrooms, salt and pepper. Spread in an even layer on the baking sheets.
3. Bake 1 sheet at a time on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender. They will reduce considerably in volume. Remove from the heat and allow to cool. Process in a food processor fitted with the steel blade until chopped fine but still retaining some texture. Taste and adjust seasonings. Mix in mushroom powder if desired.
Yield: 1 1/4 pounds (about 3 cups)
Mushroom and Beef Burgers
Half lean beef, half roasted mushrooms, and they are incredibly moist.
- 1 pound lean ground beef
- 1 pound roasted mushroom base (see above)
- 1/2 cup finely chopped onion
- Salt and freshly ground pepper to taste
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
- 1 egg
- Canola or grapeseed oil for the pan (1 to 2 tablespoons)
- Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
1. In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
2. Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
Yield: Eight 4.5-ounce patties or six 6-ounce patties
Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen; they will release a lot of juice from the mushrooms when you thaw them but they will still be moist.
Posted: to Recipes on Thu, Mar 14, 2013
Updated: Thu, Mar 14, 2013