Kevin's Blended Burgers
Less-meat option burger.
- 1 lb. ground beef (80 percent lean)
- 8 oz. package of mushrooms (button, shiitake, baby bellas)
- Seasoning salt
- Fresh ground pepper
- 1/2 tsp. mushroom base (Better Than Bouillon)
- 1/2 tsp. beef base (Better Than Bouillon)
- Worcestershire sauce
to touch/nudge/fiddle with the patty for at least two minutes! Here’s another tip: When you flip the burgers, flip to the other half of the skillet, the part untouched by beef (this will ensure an equally hot sear on the other side of the patty). A minute before taking the patty off the heat, add a slice of American cheese and cover skillet with a lid to let melt.
I prefer my burgers cooked to a medium-rare, but it’ll be just as good if cooked to a light pink—remember the mushrooms will compensate with added juiciness.
I’m not much for accoutrements, so I say skip the lettuce and tomato. I slather some mayo on the bottom bun, splash A-1 sauce on the patty, and serve it simply—meat-cheese-toasted bread-sauce, as God intended.