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The Real Beef Burger With A 1/3 Less Fat

February 22, 2018

It may sound like science fiction but there is a cheeseburger that has been gaining traction in the restaurant world for about a year because it not only a tasty burger but has 1/3 less fat.  How can this be?  The jig is up as the secret to this burger is mixing chopped mushrooms into the beef patty. Chefs have dubbed this the blended burger.  It's heathier because it's a 1/3 less red meat, the umami, or the flavor of glutamates, is boosted with the meatiness of the mushrooms and it's more environmentally sustainable. It's pretty easy to make. First, sauté a mix of chopped portabella and shiitake mushrooms, marinated it with mushroom and beef bouillon base. Then fold the mushrooms into the ground beef, about 2-to-1 meat-to-mushroom ratio, and seared the patties on a smoking hot cast-iron skillet

SOURCE: The Take Out

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Blended Burger

    1 lb. ground beef (80 percent lean)
    8 oz. package of mushrooms (button, shiitake, baby bellas)
    Seasoning salt
    Fresh ground pepper
    1/2 tsp. mushroom base (Better Than Bouillon)
    1/2 tsp. beef base (Better Than Bouillon)
    Worcestershire sauce

Finely chop the mushrooms either in a food processor or with a chef’s knife. You’re looking for pieces roughly the size (or smaller) than a pencil-head eraser. In a cast-iron skillet, add a splash of olive oil over medium-high heat, then pan-fry the chopped mushroom for about three minutes. The mushrooms are going to give off some moisture, so don’t worry if they don’t turn golden brown. You just want to cook the rawness out and release some of its flavors. Scoop this into a bowl and let chill in the fridge for at least 20 minutes. After the mushrooms have cooled, add 1/2 teaspoon each of mushroom base and beef base (I suggest Better Than Bouillon) to a separate bowl and dissolve with a splash of water. Pour this over the mushroom and mix well.

Take raw ground beef and add a few dashes of Worcestershire sauce, fresh ground pepper and a little less seasoning salt than you think you need (maybe a few teaspoons?). Combine the marinated mushrooms with raw ground beef and mix with hands until well integrated. Form into three or four loose patties no more than 1/2-inch thick.

I highly suggest using a cast-iron skillet here. You want the pan fairly hot, at which point add a splash of vegetable oil and a pat of butter. Now add the patties, no more than two at a time, to one half of the skillet. In order to achieve that nice and crisp sear, don’t touch the patty—avoid the temptation to touch/nudge/fiddle with the patty for at least two minutes! Here’s another tip: When you flip the burgers, flip to the other half of the skillet, the part untouched by beef (this will ensure an equally hot sear on the other side of the patty). A minute before taking the patty off the heat, add a slice of American cheese and cover skillet with a lid to let melt.