Kennett Mushroom Blend Burger

We just enjoyed the Kennett Square (PA) Mushroom Festival - did you know the region west of Philly is known as the CAPITAL of mushroom production in the US?! Ergo the festival. At one of the stands you can get what is becoming more popular: a 'blended burger' which reduces the amount of red meat, substituting instead an alternative - like mushroom. I've done about a 60% beef-40% mushroom mixture, which worked very well.

12 oz fresh mushrooms, coarsely chopped

1 Tbsp olive oil plus 1 Tbsp butter

Meat Burger Ingredients:

1/2 lb bulk Italian sausage

1/2 lb ground beef

1 tsp ground cumin

1 tsp garlic powder

2 tsp chili powder

1/2 tsp herbs de Provence (or Italian herbs)

1/2 tsp salt

plenty of freshly ground black pepper

1/4 tsp crushed red pepper flakes, or to taste

2 green onions, sliced

4 personal sized naan or pita breads

Heat grill to high. Heat a wide skillet to high and add the butter and oil. Toss in the mushrooms and cook for about 8-10 minutes, until the mushrooms release what water they will, and they are nicely browned. Tip into a large mixing bowl.

Add the remaining Meat Burger Ingredients to the bowl and gently fold together with your fingers.

Do not over mix or the burgers will be dense. Form onto four oblong cutlet ovals.

Place on a plate/platter ready for the grill. They will look very mushroom-heavy, but that is exactly the point.

Grill the burgers for about 4-5 minutes per side, until done to your liking - I prefer medium rare, shown here.

Serve on a naan or pita bread and your favorite side, or not…

Garnish with fresh mint if you have. Serve on buns as you wish.

Serves 4.

Cook's Note: My dice was rather course, to give a real toothy feel to the mushroom, and assure an independent flavor identity. But the burger we had at the Mushroom Festival (www.mushroomfestival.org) was homogeneous - so you could do a fine duxelles mince if you prefer a finer, less course burger.

Kennett Square

the Mushroom Capital of the World

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