The Porcini Burger Caper

By • July 19, 2010 • 1 Comments


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Author Notes: I love good hamburgers, but if you can avoid some of the red meat and get even more juiciness, why not? Porcini mushrooms have a wonderful flavor and I thought I'd try working them into the burger and get more flavor and more juiciness. I began to experiment and came up with this great, flavorful and delicious burger! Hope you agree!Saltlady1

Makes 6-8 big burgers

  • 1.5 pounds ground sirloin
  • 1/2 pound ground beef
  • 1 pound fresh porcini mushrooms
  • 3 tablespoons real creamy butter
  • 2 cloves of garlic, chopped
  • 1 teaspoon porcini mushroom sea salt (by Salts of the 7 Seas)
  • 3 tablespoons Worcestershire sauce
  • 4 tablespoons dried, roasted onion
  • 1 teaspoon freshly ground Poivre Melange (3 pepper mix by Salts of the 7 Seas)
  • 3 tablespoons capers
  • 6-8 ciabatta bread buns, split, lightly buttered and toasted
  • 1/2 pound thick sliced smoked bacon (optional)
  1. Preheat oven to 300 degrees. Mix the ground sirloin and ground beef with the Worcesershire sauce, porcini sea salt, freshly ground pepper, and capers.
  2. Stem Porcini mushrooms and then chop into large chunks. Melt butter in small skillet and proceed to lightly cook the mushrooms for about 2 minutes. If you do not have fresh Porcini, you can use dried and reconstitute about 1/2 pound of them in 2 cups of warm chicken broth for about 30 minutes, saute for a minute. Remove from the pan. Proceed to chop more finely and add to meat mixture.
  3. Add the fresh, chopped garlic to the skillet and add additional teaspoon of butter if needed. Saute for 1 minute, careful not to brown. Add to meat mixture.
  4. To prepare roasted onion, chop a medium onion, toss with 1 tablespoon of olive oil and spread on a cookie sheet with parchment paper if you have it. Place in a 300 degree oven and cook for about 1 hour, stirring and turning onions until they are lightly browned and almost dried out. This will had an amazing flavor to the burgers. Remove from pan and add to the beef mixture.
  5. Form ground beef mix into patties about 3/4 inch thick and 4-5 inches in diameter and place on a hot grill. Press only once to flatten and turn only once if you can. This will keep the juices in the burger. Cook to about 140-145 degrees for medium doneness.
  6. Remove from heat and cover to keep warm. Serve with your choice of condiments and lettuce, sliced onion, cheese, thick sliced cooked bacon, fresh sliced tomatoes, mayo, any type of mustard and ketchup, pickles and layer them on the lightly grilled Ciabatta bread buns. A second light sprinkle of Porcini Mushroom Sea Salt is recommended right before eating. Enjoy!

Tags: barbecue, burgers, Porcini mushrooms

Comments (1) Questions (0)

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Linda

over 3 years ago Saltlady1

Love Food 52. A very fun place to visit every week! Looking forward to more contests.