Kennett Mushroom Sage Blend Burgers

Let's finish out September with a shout out to the Kennett Square Mushroom festival. As those familiar with my blog, we live nearby the "Mushroom Capital" of - certainly North America. And they have an annual fair in September where food and crafts keep you plenty occupied for the day.

Famously, certain vendors offer the "Mushroom Blend Burger". Trying to cut down the beef? Try this. About half beef and half mushroom, this blend is a robust, toothy burger full of the flavor and umami a mushroom has to bear. I'm not sure I'll make another burger without half being mushroom.

I used beef, but you can mix pork and or lamb as you fancy. The point is mushrooms have half the stage, here. And so be it.

...but do add a bit of fresh summer herbs to take at least a corner of the stage...

1 lb baby portobella mushrooms (I used Kennet Square mushrooms)

1/2 red onion, diced

4 sage leaves, finely minced

1 clove garlic, minced

1 lb grass fed ground beef

4 favorite hamburger buns

favorite hamburger accoutrements such as tomato and lettuce, etc

Heat grill to high. Heat a dash of olive oil in a large wide skillet. Brown the mushrooms over high heat until they release what water they will. Then add the onions, and cook the veggies down to a delicate, fragrant blend.

Add the sage and garlic and cook another 2-3 minutes. Tip veggie mix into a medium bowl.

Season veggies lightly with salt and pepper to taste. Add the ground beef and mix very gently with your hands, only just enough to incorporate the mixture, and no more; an over-mixed burger will be tough. Form gently into four patties wider than the buns (they shrink).

Now step away from the burgers and no one will be hurt - or tough.

Grill burgers over high heat to desired done-ness.

Serve with favorite accoutrements and sides. I don’t have to tell you how to do that!

Makes 4 fabulous burgers.

Cook's Note: Since I already fired up the grill, here I served with a wonderful grilled veggie melange.

Comments

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