Friday, May 8, 2009

Producers' Picnic 2009

We did the annual producers' picnic for Madame's students last weekend. Because I can't leave well enough alone, I tried a new trick for the burgers. This time I did the seasonings ahead of time. Because mushrooms complement beef so well (it's an umami thing), i thought it would be interesting to add some dried mushrooms to the ground beef, so here's what I did.


10 lb 85% lean ground beef. This was a mixture of chuck and sirloin

4 Oz. ground dried wild mushrooms (porcini, wood ears, shiitake, morels, hen of the woods)

2T Kosher Salt

2T finely ground black pepper

2T garlic powder


Using your hands, gently combine all the ingredients. Beware the mixture is cold and you may need to stop to warm your hands a couple of times. Take care not to compress the meat - if you do the burgers will become too dense and not very juicy.

Form the meat into 5 - 5.5 oz patties, making a small indentation in one side with your thumb. This allows them to stay flat while you grill them. Grill about 4 mins/side. Serve with usual condiments.

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