For ➑70 g portobello mushroom caps, gills removed
70 g king trumpet mushrooms (may substitute a gourmet mix of sliced mushrooms)
25 g white button mushrooms
400 g ground beef, preferably 85-15 (lean meat/fat)
2 tbs finely diced onion
1 tbs seeded, finely diced tomato
2 ts finely chopped cilantro
½ ts peeled, finely grated fresh ginger root
1 small clove garlic, minced
½ small red bird's eye chilli pepper, seeded & minced
⅓ ts ground turmeric
⅓ ts onion powder
⅓ ts tomato powder* (optional)
⅓ ts ground coriander
⅓ ts chilli powder
⅓ ts lemon grass powder (optional)
kosher salt
brioche buns, for serving (optional)
Clean and stem the portobello, king oyster and white button mushrooms. Finely chop them, or grind them in a food processor, to about the same consistency as the meat.
Transfer to a large mixing bowl. Add the ground beef, onion, tomato, cilantro, ginger, garlic, red chilli pepper, turmeric, onion powder, tomato powder, if using, ground coriander, chilli powder and lemon grass powder, if using.
Use your clean hands to gently blend the mixture. Cover and refrigerate for at least 2 h and no more than 4 h.
Spray a grill pan with cooking oil spray; heat over medium heat.
Meanwhile, shape the mixture into 8 thick patties of equal size. Lightly salt both sides of each patty; place on a plate or paper towels to catch any juices.
Working in batches as needed, arrange the patties in the hot grill pan, leaving at least an inch of space around each one. Cook for 6 to 8 m or until a good crust forms on the bottom, then use 2 spatulas to carefully turn each one over. Cook on the second side for about 8 m or until firm to the touch and cooked through. The burgers should not be pink inside.
Serve on buns, if desired.
Transfer to a large mixing bowl. Add the ground beef, onion, tomato, cilantro, ginger, garlic, red chilli pepper, turmeric, onion powder, tomato powder, if using, ground coriander, chilli powder and lemon grass powder, if using.
Use your clean hands to gently blend the mixture. Cover and refrigerate for at least 2 h and no more than 4 h.
Spray a grill pan with cooking oil spray; heat over medium heat.
Meanwhile, shape the mixture into 8 thick patties of equal size. Lightly salt both sides of each patty; place on a plate or paper towels to catch any juices.
Working in batches as needed, arrange the patties in the hot grill pan, leaving at least an inch of space around each one. Cook for 6 to 8 m or until a good crust forms on the bottom, then use 2 spatulas to carefully turn each one over. Cook on the second side for about 8 m or until firm to the touch and cooked through. The burgers should not be pink inside.
Serve on buns, if desired.
*You can make tomato powder by grinding freeze-dried or dehydrated tomatoes.
A mix of mushrooms, vegetables and spices brings lots of moisture and flavor to these meaty-tasting burgers, a signature dish at Graffiti in New York.
The mixture can be shaped into 24 thick, slider-size patties instead, or grilled over a moderate, direct-heat fire.
Make Ahead: It's best to not to let the mixture sit in the refrigerator for more than the recommended 4 hours, as its mushroom content will exude liquid. The uncooked patties can be frozen for up to 1 month. Defrost on a plate in the refrigerator for 2 h, then drain before cooking.
