These homemade burgers are fantastic if you like mushrooms and butter! They are really juicy and full of flavour. I got the recipe from the LCBO magazine here. I thought they were fantastic! The mayo recipe is also a fun compliment to the burger. I made the patties with homemade hamburger buns (you can find the recipe HERE) and I thought they were great but they are a little dense. So if you don’t like a dense bun then I would buy them at a store. If you are looking for a new patty to try I suggest giving this one a whirl!
LEVEL OF DIFFICULTY – MODERATE
- Steps: 5
- Rating: Easy
- 20. min prep
- Rating: Easy
- Ingredients & availability
- 10 ingredients
- Most ingredients you can easily find at the grocery store but porcini mushrooms you may not find at all stores.
- Rating: Moderate
- Cutting board
- Mixing bowls
- Whisk or spoon
- Measuring cups/spoons
Time: ~20 min. prep+ 30 min. soak time for mushrooms + ~ 10 min. cook time = 1 hour total
Servings: 6 burgers (4 is way too big)
Calories/burger: ~ 312
- ½ oz (15 g) dried porcini mushrooms
- 1 cup (250 mL) boiling water
- 3 tbsp (45 mL) unsalted butter
- 1 tbsp (15 mL) Japanese soy sauce
- 1½ lbs (680 g) medium ground beef
- Salt and freshly ground black pepper
SESAME & GREEN ONION MAYO:
- ½ cup (125 mL) mayonnaise
- ½ tsp (2 mL) sesame oil
- 4 green onions, finely chopped
- 1 tsp (5 mL) chili garlic sauce or Sriracha
- 1 tbsp (15 mL) toasted sesame seeds
- Make mayo: Whisk together the mayonnaise and sesame oil; stir in green onions, sauce and sesame seeds. Mayonnaise is best the day it’s made but will keep, covered and refrigerated, for 3 days.
- Place porcini in a small heatproof bowl and pour boiling water over; let stand 30 minutes. Drain (reserve soaking liquid for another use if you like). Once mushrooms are cool enough to handle, squeeze dry over the sink; finely chop and set aside.
- In a small pot, melt butter over medium heat; let cook for 3 to 4 minutes or until foaming has subsided and particles in butter are light brown. Add porcini and soy to pot, stir and immediately remove from heat. Let cool to room temperature.
- Crumble ground beef into a large bowl; spoon butter mixture over. Gently mix to combine and form into 6 equal-sized patties (patties may be made up to a day in advance, covered tightly with cling wrap and refrigerated).
- Season patties with salt and pepper as you would a steak. Cook over a high grill for 3 to 4 minutes per side or until no longer pink in centre.