Well, I made a relatively large batch of mushroom hamburger meat, and i over worked the hamburger meat in the process. So the first ones we tried to grill were tough, so I froze the rest of the raw and seasoned meat. We want mushroom burgers for dinner tonite, so I’m trying to figure out if I can add l, or do, something to make the meat less dense and tough. Overworking hamburger meat is a total rookie move - but that’s what I did.
Ah, make sense. The easiest way to rescue it would be to add back some fat, either pork or beef maybe 10% by weight. You can easily get pork fat from most butchers or grocers. Chop it very finely and mix it in by hand. Mixing mushrooms into the hamburger sounds absolutely brilliant and delicious!
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