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–+ servings

Chef Jehangir Mehta’s Mushroom Blended “Graffiti” Burger

Chef Jehangir Mehta’s Mushroom Blended “Graffiti” Burger
In something like a hamburger, replacing a portion of the beef with mushrooms both enhances the flavor of the beef and also stretches the amount of food you can make with just a pound of meat.
Chef Jehangir Mehta
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Servings: 24 sliders
Course: Main Dish
Cuisine: American
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes

Ingredients
  

  • 1 lb Angus ground beef
  • 5 tablespoon Portobello mushrooms 2.5 oz
  • 5 tablespoon King Trumpet mushrooms 2.5 oz
  • 2 tablespoon Button mushrooms 1 oz
  • 2 tablespoon Onion diced (1 oz)
  • 1 tablespoon Tomato diced (.5 oz)
  • 2 teaspoon Cilantro chopped (15 leaves)
  • ½ teaspoon Ginger chopped
  • ½ teaspoon Garlic minced
  • ½ of one Thai bird chile chopped (about 1 ½ tsp)
Spices (⅓ teaspoon each)
  • Turmeric dry ground
  • Onion powder
  • Tomato powder*
  • Coriander ground
  • Chile powder
  • Lemongrass powder*
  •  

Method
 

  1. Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef.
  2. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking.
  3. Salt lightly on both sides. Grill to desired doneness.
  4. Serve without bread or on a brioche bun.

Notes

Makes 24 sliders, or 6–8 burgers depending on size
Reprinted with permission from Jehangir Mehta of The Mushroom Council

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