Blend & Build A Better Burger

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These are not edible mushrooms but a beautiful capture from Will’s Bench at Lake Elise

Living in Kennett Square, AKA, “the mushroom capital of the world” I can’t help but get up close and personal with a variety of deliciously cultivated fresh picked mushrooms. Today, I want to encourage you to start blending your meat with mushrooms, if you aren’t already.

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It’s a super simple process and once you taste the combination I am certain you will never turn back to a full meat burger, sauce, ball or filling. For more umami flavor and juicer and lighter texture start blending mushrooms to meat 1:2. For every pound of ground meat include 8 ounces of mushrooms is what’s recommended, but I find myself doing an even 1:1 blend as we love mushrooms that much.

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After rinsing your mushrooms and spinning them dry in a salad spinner I quarter them and then grind them in a food processor. I then sauté them until they have released all their liquid and begin to brown. Stir them often at this point.fullsizeoutput_5319

Season the mushrooms any way you like and let them cool.

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Add to your ground beef, chicken, pork or lamb and shape into burgers or meatballs. You can also replace some of the meat in your favorite bolognese sauce or add to a filling to make ravioli.

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mushroom burgers stuffed with fresh mozzarella

I hope you will give the mushroom blend a try; let me know if you do. It’s a healthy and delicious option and just for the record my family will not eat a burger any other way. BTW, it works with all kinds of mushrooms, but my favorite for the most flavor are cremini and shiitake.

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Will’s Bench Lake Elise

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