Mixed Mushroom Hybrid ‘Possible’ Burgers with Kingston Sauce
These simple, beautiful, and shockingly juicy burgers are made ‘possible’ by mixing the ground beef with fresh sautéed mushrooms. Cooking them together in one patty allows the mushrooms to soak in the beef flavor and add a unique texture while drastically reducing the amount of fat. Tasting is believing!
Makes: 5 burgers (5 ounces each)
Ingredients
‘Possible’ Burgers:
4 tablespoons vegetable oil
16 ounces RI Mushroom Co. Chef’s Mix mushrooms, finely chopped
1 tablespoon garlic, minced (~3 cloves)
16 ounces 80/20 ground beef, raw
2 tablespoons porcini powder (optional)
Kosher salt and freshly ground pepper, to taste
Toppings:
5 slices Swiss cheese
5 kaiser buns or bulkie rolls, toasted
Tomato slices, heirloom preferred
Leaf lettuce (such as red leaf or Boston Bibb)
Shaved red onion
Pickle slices
Kingston Sauce:
¼ cup mayonnaise
2 tablespoons BBQ sauce of choice
2 tablespoons Dijon mustard
1 tablespoon fresh oregano, chopped
Directions
In a large non-stick skillet over medium-high heat, add vegetable oil. Once the oil is shimmering, add finely chopped mushrooms and garlic, and sauté, stirring occasionally, until they are cooked down and lose most of their moisture, about 4-5 minutes. (Use a food processor if mushroom pieces are still big.) Transfer mushrooms to a medium bowl and place in refrigerator until they chill down to room temperature.
Place raw ground beef in a large bowl, add cooled mushrooms and porcini powder (optional), and mix and fold with hands until totally combined. Form into 5 oz. balls and press down into ½” patties. Place into the freezer for 15 minutes or the fridge for 30 minutes to firm up the patties.
Use the time to toast the buns, wash and dry the lettuce, slice the tomatoes and shave the onions. Prepare Kingston Sauce in a small bowl by mixing together mayonnaise, BBQ sauce, dijon mustard, and fresh oregano. Reserve toppings.
When ready, season both sides of each patty liberally with kosher salt and ground pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet or cast-iron pan over medium-high heat. Once the pan is starting to release small wisps of smoke, place the patties in, 2 or 3 at a time, and cook, about 2-3 minutes (do not press burgers down). After flipping the first time, top with swiss cheese (optional), and continue to cook another 2-3 minutes. Alternatively, cook on a preheated, lightly oiled grill.
Once all burgers are cooked, time to start building! Slather both halves of the toasted buns with Kingston Sauce. Line up the bottom halves and begin topping with pickle slices, hybrid patty, onions, tomato and finally the lettuce. Enjoy immediately.
Chef’s Notes:
Any kind of RI Mushroom Co. mushroom can be used in making these burgers, but the Chef’s Mix adds a great rounded flavor to the beef.
They can easily be made into sliders by portioning into 2-½ oz patties.
The burgers will not be pink in the middle when done, but they are still very moist since the mushrooms simply absorb most of the juices while cooking.