Buttery Beef & Porcini Burgers

These homemade burgers are fantastic if you like mushrooms and butter! They are really juicy and full of flavour. I got the recipe from the LCBO magazine here. I thought they were fantastic! The mayo recipe is also a fun compliment to the burger. I made the patties with homemade hamburger buns (you can find the recipe HERE) and I thought they were great but they are a little dense. So if you don’t like a dense bun then I would buy them at a store. If you are looking for a new patty to try I suggest giving this one a whirl!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • Most ingredients you can easily find at the grocery store but porcini mushrooms you may not find at all stores.
    • Rating: Moderate

Equipment Required:

  • Knife
  • Cutting board
  • Mixing bowls
  • Whisk or spoon
  • Barbecue
  • Saucepan
  • Measuring cups/spoons

The Recipe

Time: ~20 min. prep+ 30 min. soak time for mushrooms + ~ 10 min. cook time = 1 hour total

Servings: 6 burgers (4 is way too big)

Calories/burger: ~ 312

Ingredients:

  • ½ oz (15 g) dried porcini mushrooms
  • 1 cup (250 mL) boiling water
  • 3 tbsp (45 mL) unsalted butter
  • 1 tbsp (15 mL) Japanese soy sauce
  • 1½ lbs (680 g) medium ground beef
  • Salt and freshly ground black pepper

SESAME & GREEN ONION MAYO:

  • ½ cup (125 mL) mayonnaise
  • ½ tsp (2 mL) sesame oil
  • 4 green onions, finely chopped
  • 1 tsp (5 mL) chili garlic sauce or Sriracha
  • 1 tbsp (15 mL) toasted sesame seeds

Directions:

  1. Make mayo: Whisk together the mayonnaise and sesame oil; stir in green onions, sauce and sesame seeds. Mayonnaise is best the day it’s made but will keep, covered and refrigerated, for 3 days.
  2. Place porcini in a small heatproof bowl and pour boiling water over; let stand 30 minutes. Drain (reserve soaking liquid for another use if you like). Once mushrooms are cool enough to handle, squeeze dry over the sink; finely chop and set aside.
  3. In a small pot, melt butter over medium heat; let cook for 3 to 4 minutes or until foaming has subsided and particles in butter are light brown. Add porcini and soy to pot, stir and immediately remove from heat. Let cool to room temperature.
  4. Crumble ground beef into a large bowl; spoon butter mixture over. Gently mix to combine and form into 6 equal-sized patties (patties may be made up to a day in advance, covered tightly with cling wrap and refrigerated).
  5. Season patties with salt and pepper as you would a steak. Cook over a high grill for 3 to 4 minutes per side or until no longer pink in centre.

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