Soy Mushroom Burger

If you want an Asian-inspired burst of flavor burger, you have to try Chef Domenica Catelli’s “Ultimate Burger 2.0”. I’m not gonna lie, it takes forever to prepare the ingredients. But if you do it beforehand, the rest is easy. Ingredients:

½ lb beef skirt steak – freshly ground

¼ lb Shiitake mushrooms

1/8 oz dried Porcini mushrooms

1 Tbs extra virgin olive oil

1/6 cup Braggs liquid aminos

3 Tbs Parmesan – freshly grated

1 Tbs garlic cloves – finely diced (or 3 tsp garlic paste)

1 Tbs fresh parsley – finely diced

1 tsp fresh rosemary – finely minced

1 tsp fresh thyme – finely minced

½ tsp black peppercorns – freshly ground

Pinch of rock salt

Recommendations:

Hamilton Beach 10 cup Food Processor with Bowl Scraper

Directions:

• Cut meat into 1” cubes, then place beef and food processor blade in the freezer for 30 min.
• Rehydrate dried Porcini mushrooms in hot water for 15 min (save water for soup broth if desired).
• Line a baking pan with no-stick foil, then add Shiitake mushrooms and coat with Braggs and olive oil.
• Roast for 5 min at 400F.
• Place roasted Shiitake and rehydrated Porcini mushrooms into food processor and pulse to blend.
• Add garlic and herbs to the food processor and blend, then add partially frozen beef cubes.
• Form into patties and cook on stovetop on medium (#6) for 1 min on each side in a covered pan.

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Original Recipe: Blenditarian.com