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Burger cooks,

The last 3 times I have made burgers I have used a mixture of half ground beef, half roasted mushroom and it is literally the best burger I have ever made 3 times running.

Id love to hear this threads thoughts.

Never tried it. How fine do you cut the mushrooms?

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04-29-2018 , 03:45 PM

#10377

btc

Challah Atcha

Join Date: Dec 2017 Posts: 2,576

I liked the mushroom burger mix, but prefer a beef/bacon blend instead.

Anybody try chickpea pasta? Was it any good?

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04-29-2018 , 04:00 PM

#10378

samuri8

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Join Date: Feb 2013 Posts: 2,061

I’m telling you guys I think it was yimyammer that posted about an 80/10/10 Chuck, brisket, sirloin grind. That was a strong contender. Also I tried the impossible burger and, big surprise, it sucks.

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04-29-2018 , 04:13 PM

#10379

foatie

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Join Date: Aug 2009 Posts: 5,302

Quote:

Originally Posted by gder

Sounds amazing. Are you grinding the mushrooms in a good processor? My favorite burger mix is hands down a 50/50 mix of 80/20 ground beef and ground lamb

Sent from my Pixel using Tapatalk

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04-29-2018 , 04:49 PM

#10380

miajag

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I've had a burger with duxelles spread on the bun and it was excellent, but I'd be worried incorporating it into the beef would require mixing/kneading the meat too much. Although if you're grinding your own meat you could just throw it into the grinder with the chunks.

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04-29-2018 , 07:41 PM

#10381

gder

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Join Date: May 2012 Posts: 3,167

Mushrooms get roasted then blended in a processor. roughly 50/50 mix.

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04-29-2018 , 08:25 PM

#10382

Brian O'Nolan

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Quote:

Originally Posted by gder

Mushrooms get roasted then blended in a processor. roughly 50/50 mix.

That’s a cool idea. Do the patties hold together pretty well?

There are a lot of ways you could go with that, like a mushroom pate with rougher ground/finely chopped beef for some variation in texture.

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04-29-2018 , 08:44 PM

#10383

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,178

Quote:

Originally Posted by gder

Mushrooms get roasted then blended in a processor. roughly 50/50 mix.

I’m gonna try this, good idea.

Made some of my Indian staples tonight: saag, toor dal, curried yogurt chicken thighs, tandoori aloo, steamed long grain rice

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04-29-2018 , 08:53 PM

#10384

amoeba

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Looks great Jack. What does saag translate to? Because palak is spinach but I have no idea what saag is.

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04-29-2018 , 08:54 PM

#10385

gder

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Join Date: May 2012 Posts: 3,167

Quote:

Originally Posted by Brian O'Nolan

I usually add some egg, parsley and onion. They hold together very well. Medium high for a few minutes a side then 5 minutes at 350 in the oven.

The biggest benefit is not flavor but how juicy they seemingly are.

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04-29-2018 , 08:59 PM

#10386

yimyammer

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Quote:

Originally Posted by amoeba

Attempted the Meatmen recipe I posted before.

No barramundi so went halibut. No bamboo either.

looks great (as usual), whats the brown stuff?

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04-29-2018 , 08:59 PM

#10387

JackInDaCrak

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Join Date: Dec 2006 Posts: 9,178

I don’t speak Hindi or any Asian languages but my understanding is saag is spinach and patak would be mixed greens. This dish includes some Swiss chard from the garden so I guess patak or palek?

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04-29-2018 , 09:03 PM

#10388

yimyammer

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Quote:

Originally Posted by samuri8

FYI-not sure that was me, the mix I posted about that we did at the restaurant I worked at was 40% chuck, 40% brisket and 20% sirloin and thats a damn good burger

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04-29-2018 , 09:13 PM

#10389

amoeba

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Quote:

Originally Posted by yimyammer

looks great (as usual), whats the brown stuff?

Shiitake mushrooms.

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04-29-2018 , 09:22 PM

#10390

samuri8

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Join Date: Feb 2013 Posts: 2,061

Quote:

Originally Posted by yimyammer

FYI-not sure that was me, the mix I posted about that we did at the restaurant I worked at was 40% chuck, 40% brisket and 20% sirloin and thats a damn good burger

That must have been it I just remembered the numbers wrong. It was damn good whatever it was.

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04-29-2018 , 09:25 PM

#10391

yimyammer

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Quote:

Originally Posted by amoeba

Shiitake mushrooms.

wow, I'm baffled by the picture of your dish, I don't see mushrooms at all, it looks like some type of white fish with crispy fried wonton skins in between

Did you post this recipe/video?

Quote:

Originally Posted by samuri8

That must have been it I just remembered the numbers wrong. It was damn good whatever it was.

wish I could take credit for it, those chefs are great

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04-29-2018 , 09:38 PM

#10392

amoeba

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Hey yim, its this one

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04-29-2018 , 09:49 PM

#10393

yimyammer

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ty sir

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04-30-2018 , 12:02 AM

#10394

anonla

Cause and effect

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Why do you take sirloin cut to ground for a burger? I mean.....I would always take for a grounded beef the hardest parts of a cow, something that is tough to chew otherwise.

I think it is great idea to substitute part of the grounded beef with mushrooms. My normal mix is 50% beef, 50% pork and a white bun soaked in a cream and mixed in. And I always mix an egg in so that it keeps better together.

I have tried grounded eggplants and carrots to increase my veg consumption. It worked pretty good.

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04-30-2018 , 12:34 AM

#10395

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Quote:

Originally Posted by lapka

I am not sure what part of the cow exactly "sirloin" means to you, but it is not universal among English speakers. To Americans, "sirloin" is a cut that is on the cusp between being tender enough to serve as a steak and tougher cuts, but it is usually a steak. To the Brits, "sirloin" is a nicer cut.

And in English, we say "ground" as the past tense of "grind." The verb "grounded" refers to being on the ground as in on the earth, or to being personally humble and well-centered, or to electrical ground.

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04-30-2018 , 01:00 AM

#10396

anonla

Cause and effect

Join Date: Feb 2012 Posts: 5,487

Quote:

Originally Posted by MrWookie

Ok. Tx. So but sirloin is in any way a cut good enough to be served as a steak. Or ? Why then would you grind It?

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04-30-2018 , 01:13 AM

#10397

amoeba

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Lapka, sirloin is fine to serve as steak but its not the greatest of cuts for steak.

Also, you can always just grind the trimmings of steaks.

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04-30-2018 , 01:28 AM

#10398

anonla

Cause and effect

Join Date: Feb 2012 Posts: 5,487

Quote:

Originally Posted by amoeba

Lapka, sirloin is fine to serve as steak but its not the greatest of cuts for steak.

Also, you can always just grind the trimmings of steaks.

Ok. Tx. I get it now.

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04-30-2018 , 02:16 AM

#10399

El Diablo

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Lapka,

Here’s an article if you’re interested in learning more about what different cuts contribute to a ground beef mix:

https://aht.seriouseats.com/2009/10/...s-of-beef.html

Hamburgers I have in America seem to be most often from chuck, often combined with some brisket, short rib, or sirloin.