medtran49
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The recipe is from either ATK or Cook's Country. I have not made these yet, but they looked so good I jotted down notes as they were made. They used white mushrooms, though I will probably use brown mushrooms, as I feel they have more flavor.
INGREDIENTS
12 ounces white or brown mushrooms, washed, trimmed
1 pound 80 percent lean ground beef, broken into rough 1-1/2 inch pieces
1-1/4 tsp kosher salt
1/2 to 2 tsp pepper
1-1/2 tsp vegetable oil
4 slices American, Swiss, or cheddar cheese (optional)
4 hamburger buns, toasted
Lettuce, tomato, thinly sliced onions for garnish if desired, plus desired condiments.
DIRECTIONS
Place mushrooms in food processor and process for about 1 minute until smooth paste forms (like thick oatmeal), scrape down sides of bowl as needed. Transfer to a large, microwave-safe bowl and cover.
Microwave mushrooms about 3 minutes, stirring halfway through, until released liquid begins to boil. Place mushrooms in a large fine-mesh strainer set over a bowl. Press on mushrooms with a spatula to extract 1/2 cup liquid. Stir any extra liquid back into mushrooms. Discard the 1/2 cup liquid and return mushrooms to bowl. Place mushrooms in refrigerator until room temperature, about 20 minutes.
Return mushrooms to processor bowl. Add beef and salt and pulse until mixture is uniform and begins to pull away from sides of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape into patties that are 4-1/2 inches in diameter. Sprinkle both sides of each patty with pepper.
Patties can be refrigerated overnight, separated with wax paper or parchment, or tightly wrapped and frozen for up to 1 month. Thaw before cooking if frozen.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both sides and burgers register 135 degrees (for medium-rare) to 155 degrees (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.
INGREDIENTS
12 ounces white or brown mushrooms, washed, trimmed
1 pound 80 percent lean ground beef, broken into rough 1-1/2 inch pieces
1-1/4 tsp kosher salt
1/2 to 2 tsp pepper
1-1/2 tsp vegetable oil
4 slices American, Swiss, or cheddar cheese (optional)
4 hamburger buns, toasted
Lettuce, tomato, thinly sliced onions for garnish if desired, plus desired condiments.
DIRECTIONS
Place mushrooms in food processor and process for about 1 minute until smooth paste forms (like thick oatmeal), scrape down sides of bowl as needed. Transfer to a large, microwave-safe bowl and cover.
Microwave mushrooms about 3 minutes, stirring halfway through, until released liquid begins to boil. Place mushrooms in a large fine-mesh strainer set over a bowl. Press on mushrooms with a spatula to extract 1/2 cup liquid. Stir any extra liquid back into mushrooms. Discard the 1/2 cup liquid and return mushrooms to bowl. Place mushrooms in refrigerator until room temperature, about 20 minutes.
Return mushrooms to processor bowl. Add beef and salt and pulse until mixture is uniform and begins to pull away from sides of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape into patties that are 4-1/2 inches in diameter. Sprinkle both sides of each patty with pepper.
Patties can be refrigerated overnight, separated with wax paper or parchment, or tightly wrapped and frozen for up to 1 month. Thaw before cooking if frozen.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both sides and burgers register 135 degrees (for medium-rare) to 155 degrees (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.