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Ground beef blended with mushrooms yields a plant-focused variation on a classic burger. Adding 2% of Dried Plum Puree ensures the burgers stay juicy, cook evenly, and taste better. And since the puree inhibits warmed-over flavor, the burgers maintain great flavor when reheated.
In a food processor, blend the mushrooms so they are finely ground to a similar texture of 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.
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
Ketchup
Mustard
Pickles
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