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The combination of ground beef blended with mushrooms yields a heart-healthy variation on the classic American burger. Adding approximately 2% of Dried Plum Puree helps bind the meat to the mushrooms, ensuring the patty stays juicy and caramelizes evenly. Because the puree also staves off warmed-over flavor, the patties can be cooked and rewarmed without reduction in flavor and aroma. They can also be formed and refrigerated a few days before cooking.
Yield: 5 (130g / 4.5 ounce) patties
250 g / 8 ounces mushrooms, such as button or cremini
30 ml / 2 tablespoons olive oil
4 g / 1 teaspoon salt
1 g / 1/2 teaspoon ground black pepper
17 g / 1 tablespoon Dried Plum Puree
450 g / 1 pound lean ground beef
5 burger buns
5 slices tomato
5 slices red onion
In a food processor or meat grinder, blend or grind the mushrooms so they resemble ground beef.
In a large skillet, heat the oil over medium heat. Add the mushrooms and a pinch of the salt and pepper. Cook until the moisture has evaporated, about 15 minutes. Cool completely over an ice bath. As the mushrooms cool, mix in the puree. This step can be done up to 5 days in advance.
In a large bowl, mix together the ground beef, the mushroom-puree mixture, and the remaining salt and pepper. Mix well until the beef and mushrooms form a cohesive mass. Pat into 5 patties approximately 130 g / 4.5 ounces each.
On a grill or oiled flattop or skillet, cook the burgers to desired doneness. Serve on a bun with lettuce, tomato, onion, and condiments.