These hamburgers — cut through with roasted mushrooms — are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman’s “Recipes for Health” column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Ingredients
- 1 pound lean ground beef
- 1 pound roasted mushroom base
- ½ cup finely chopped onion
- Salt and freshly ground pepper to taste
- ½ teaspoon Worcestershire sauce
- ½ cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
- 1 egg
- Canola or grapeseed oil for the pan (1 to 2 tablespoons)
- Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
- Nutritional Information
Nutritional analysis per serving (6 servings)
237 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 20 grams protein; 80 milligrams cholesterol; 143 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight 4.5-ounce patties or six 6-ounce patties
Preparation
- In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
- Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen; they will release a lot of juice from the mushrooms when you thaw them, but they will still be moist.
Dining and Cooking