It’s HELLUVA juicy and packed with Umami — what more could you ask for?
Mushrooms are high in umami especially dried porcini, and I LOVE ME SOME UMAMI especially in a burger! And butter, well is great added to anything, and it’s quite known that adding a slice in the centre of a burger patty adds great moisture (not to mention great flavour) So, it was a natural progression in my Burger-Making-Oeuvre (yes I used oeuvre, and possibly correctly) to add mushrooms and butter to my patty. The one thing I regret, and only came to me after I edited the video (obvs), was perhaps adding grated parmesan cheese. It’s super high in umami and is sublime added to meatballs — I will have to experiment and if it makes a difference I will have to edit my recipe, until then enjoy this great burger recipe!
Watch the video below to see how it’s done 🙂
p.s. if you have left over butter, it’s great added to hot pasta or creamy sauces, also great to make a roux with and delicious added to soups.
Mushroom Butter Burger
20g dried porcini mushrooms
200g mixed mushrooms (whatever you have or like)
1 TB butter
salt, and pepper, to taste
100g softened butter
1 porcini/ mushroom stock cube (optional) (available at Giovanni’s Green Point — Also Woolworths stocks mushroom stock)
500g beef mince/ ground beef
2 TB soy sauce
1/2 tsp ground black pepper
oil, to fry burger
smoked mozzarella, 1 slice per burger (or more if you like it super cheesy)
brioche burger buns, toasted
Soak the dried mushrooms in hot water for 15 minutes. Then strain. Finely chop the rehydrated porni and mixed mushrooms (you can use a food processor for convenience).
Heat the butter in a pan, over a moderate-high heat and fry the mushrooms for 5-7 mins. Allow to cool.
Add the cooked mushrooms to the softened butter along with the porcini stock cube or mushroom stock of choice to the butter and mix until well-incorporated.
Place onto parchment paper or foil, and roll tightly, making sure to remove any bubble or air. twist the ends to secure. Place in the fridge for about 40mins till set or in the freezer for 20 mins.
To the mince/ ground beef add the soy sauce and the 1/2 tsp of ground pepper and mix to incorporate.
Depending on how many or how big you would like your patties divide your mince/ground beef. I usually make 3-4 patties from 500g mince.
I divided my mince/ ground beef into four.
Slice the butter into rounds.
Take one quarter of the mince/ground beef and divide in half, then flatten into a small thin patty, top with a slice of mushroom butter and top with the other half of the mince/ground beef. Secure edges making sure the the butter is enclosed. Divide into 4 (the butter will melt through the patty during cooking and make’em succulent). Set aside in the fridge until needed.
Heat oil in a pan and fry until the one side has formed a crust. flip, and place a slice of smoked mozzarella (this adds a great smokey flavour), place a lid on the pan to melt the cheese.
Then assemble your burger. I use toasted brioche buns, but any roll of choice will do. Also, I like dill pickles on my burger and ketchup and mayo, fried onions would work a treat too.