EDIT: There’s pictures now… Now I can only apologize for the lack of a final picture of a cooked burger.
So, I’ve found there’s two types of “mushroom burger” – the first is a portobello cap between a bun – a grilled mushroom cap sandwich, as it were. The other is macerated mushrooms with other stuff, made into a patty, and eaten between a bun. This recipe the latter type. But, since it’s a Cooks Illustrated recipe (yet again!) there’s a LOT more to it.
Disclaimer: I didn’t do much of the cooking tonight. Sam had the day off, so he did 95% of the cooking. My contributions were: microwaving frozen peas, opening a can of corn, microwaving said corn, and toasting burger buns. So much of this post is based on Sam’s narrative of making of mushroom burgers.
As an aside, all Cooks Illustrated recipes are sometimes more complex than they need to be… This is the extra work the writers at Cooks put into developing recipes that are reliable, not simple. Cooks is NOT concerned with novice chefs that can’t read a recipe. They expect you to know your way around your well-equipped kitchen. That being said, all of the reliability of their recipes comes with a trade off. Sometimes the steps seem completely unnecessary and pointless. (note my discussion about rehydrating porcini mushrooms from Tuesday) But, when I’m cooking one of their recipes, I follow their instructions religiously.
Onto the mushroom burgers (So says Sam)… Sam doesn’t think this recipe made a “mushroom burger,” just a really good “veggie burger.” There wasn’t enough mushroomyness for him. In the recipe, the mushrooms were only one of four main components. The recipe called for lentils, bulgur wheat, and pakno breadcrumbs, with mayonnaise to bind it together. So the overall impression was not “mushrooms” it was “patty of stuff.” We brainstormed how to make the whole thing more “mushroomy” and the only good idea we could come up with was to use dried shiitake mushrooms ground to a powder as a binder and a way to absorb more moisture. I also though about a “stuffed mushroom burger” where a portobello cap was grilled, then stuffed with mushroom filling and finished under indirect heat, and served on a bun. It would be a hybrid of the mushroom cap sandwich and the veggie burger.
So they’re a time-consuming but tasty substitute to Gardenburgers. We’ll have to do some tests to see how well the formed patties can freeze. Having these on hand in the freezer would make me more likely to cook them again. I’ve come to expect veggie burgers to be a quick dinner, not a 45-minute prep that required the food processor.
Sorry for the lack of pictures – I didn’t take any since I wasn’t cooking. There’s a few pictures hiding on the actual digital camera (I take all my photos on my iPhone), but I don’t know how to get to them…
December 14, 2012 at 3:18 pm
It’s very important that the cook have something to snack on and drink while cooking. Disastrous things happen otherwise.