Wild and Crazy Mushroom Burgers
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 762
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 1201 mg
- Level: Intermediate
- Total: 3 hr
- Active: 1 hr 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 762
- Total Fat
- 29 g
- Saturated Fat
- 4 g
- Carbohydrates
- 115 g
- Dietary Fiber
- 11 g
- Sugar
- 27 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 1201 mg
Ingredients
Mushroom Burgers:
Mushroom Gravy:
Cranberry Sauce:
Poundies:
Directions
- For the mushroom burgers: Sauté the portobellos, button mushrooms, garlic, celery and onion in an 8-quart pot with a touch of oil until the vegetables are soft and translucent. Add the porcini dust, then fill the pot with enough water to cover the vegetables and let simmer for 30 minutes. Strain the mushroom stock into a saucepan to make the gravy with. Season both the mushroom stock and the strained vegetables with salt and pepper.
- Season the cooked arborio rice with salt and pepper. Return the mushroom water to the stove and continue to simmer to concentrate the flavor.
- Combine the vegetables, rice, basil and half the breadcrumbs to create a “burger meat” consistency. Make a patty to test for consistency. If it doesn’t quite hold together, add more breadcrumbs.
- Portion out 7-ounce patties. You may cook them by baking in an oven preheated to 400 degrees F until browned on both sides, 15 to 20 minutes, or you can cook them in an oiled sauté pan or on a griddle, creating a crust on both sides. Serve over poundies with a ladle of mushroom gravy and a dollop of cranberry sauce on top.
- For the mushroom gravy: Whisk together the oil and flour in a 2-quart saucepan over low heat until the mixture looks like wet sand to make a roux. Continue cooking the roux slowly for 2 to 3 minutes to cook the flour a bit. Add 4 cups hot mushroom stock to the roux one cup at a time, whisking. If the gravy appears to be getting too thin, stop adding the stock and let the gravy simmer to thicken to the right consistency. If too thick, add a little hot stock to thin. When the desired consistency is met, add the porcini dust, salt and pepper. Add the basil and take off the heat. Transfer to a shallow container to cool or use immediately.
- For the cranberry sauce: Combine the sugar, cinnamon sticks and 1/2 cup water in a small pot and bring to a simmer, whisking to melt the sugar. Continue to simmer for about 15 minutes, to impart the cinnamon flavor into the syrup. Remove the cinnamon sticks, then stir in the cranberries and continue to simmer for another 5 minutes. With a whisk, mash up the cranberries in the syrup roughly. Transfer to a shallow container to cool or use immediately.
- For the poundies: Starting with cold water, simmer the white and sweet potatoes in a stockpot over medium-high heat until fork-tender, 15 to 20 minutes. Remove from the heat, then strain and transfer the potatoes back to the empty pot.
- Sauté the scallions in the margarine over low heat to infuse the scallion flavor. With a potato masher, start pounding the potatoes, adding salt and pepper and the scallion margarine.
- Blanch the carrots in a pan of boiling water for 3 minutes, then add to the potatoes along with the spinach and basil.
- Continue pounding, mashing, mixing and stirring until you have semi-lumpy orange and green potatoes. Season the mixture with salt, pepper and basil.
- Reheat the poundies on the flattop using the white scoop as a portion until they are crisp on both sides.
Cook’s Note
To make porcini dust, pulverize dried porcini mushrooms in a blender. To cook the rice, simmer in 2 cups cold water for 20 minutes.
