If you’re seeking a gourmet twist on a classic burger, look no further than the Beef and Mushroom Burger recipe, inspired by Martha Rose Shulman and tested by the New York Times. This recipe combines lean ground beef with a flavorful roasted mushroom base, creating burgers that are not only juicy but also packed with enhanced taste and texture.
Ingredients:
- 1 pound lean ground beef: Opt for the leanest cut available for a healthier option.
- 1 pound roasted mushroom base: Prepare ahead by roasting mushrooms until tender and chopping finely.
- 1/2 cup finely chopped onion: Adds a savory depth to the burgers.
- Salt and freshly ground pepper, to taste: Season according to your preference.
- 1/2 teaspoon Worcestershire sauce: Enhances the umami flavor.
- 1/2 cup chopped fresh herbs (parsley, mint, cilantro, dill): Provides a burst of freshness.
- 1 egg: Binds the ingredients together for a cohesive patty.
- Canola or grapeseed oil for cooking: Ensures the burgers don’t stick to the pan.
- Hamburger buns, lettuce, sliced tomatoes, and preferred toppings: Customize your burger with these classic fixings.
Step-By-Step Instructions:
- Prepare the Beef and Mushroom Mixture:
- In a large bowl, combine the lean ground beef, roasted mushroom base, finely chopped onion, salt, pepper, Worcestershire sauce, chopped fresh herbs, and egg. Stir well until all ingredients are evenly mixed together.
- Form and Chill the Patties:
- Shape the mixture into 6 to 8 patties, ensuring they are uniform in size and thickness.
- Place the patties on a plate or lightly oiled sheet pan.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the patties to firm up.
- Cooking the Burgers:
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Heat 1 to 2 large, heavy skillets over medium-high heat.
- Add enough canola or grapeseed oil to coat the bottom of the skillet (approximately 1 tablespoon).
- Once the oil is hot, carefully add the patties to the skillet.
- Cook each patty for about 4 minutes on each side, or until they are golden brown and cooked through.
- Transfer the cooked patties to the prepared sheet pan and place in the preheated oven for an additional 5 minutes to ensure they are fully cooked.
- Serve and Enjoy:
- Remove the burgers from the oven and allow them to rest for a few minutes before serving.
- Place each patty on a hamburger bun and garnish with lettuce, sliced tomatoes, and your favorite toppings.
- Serve immediately for the best flavor and texture.
Nutrition Facts:
- Calories per Serving: Approximately 216 kcal
- Fat: 14g
- Carbohydrates: 3g
- Protein: 20g
Reviews:
This Beef and Mushroom Burger recipe has garnered rave reviews from home cooks who appreciate its juiciness and robust flavor. Users have praised its ability to elevate the humble burger into a gourmet experience, perfect for both everyday meals and special occasions.
Community Tips and Praise:
- Catalina: “Lightly browning the mushrooms in cast iron skillets instead of using the oven worked perfectly for me!”
- Bill Ahlstrom: “Equal parts mushrooms and meat create a delicious blend. Adding garlic to the mushrooms during roasting is a game-changer!”
- Duffy: “Try adding a tablespoon of miso paste for an extra burst of flavor. It’s amazing!”
In conclusion, Martha Rose Shulman’s Beef and Mushroom Burger recipe offers a delightful fusion of meat and vegetables, perfect for those looking to savor a gourmet burger experience at home. Whether you’re cooking for a weekday dinner or a weekend barbecue, these burgers are sure to impress with their moist texture and rich taste.
