Mushroom burgers with spiced ketchup
Dried porcini mushrooms
1 oz, chanterelle, or black trumpet mushrooms
5 large, fresh, or white variety, sliced
Uncooked 95% lean ground beef
⅛ tsp, freshly ground, or to taste
- Place the dried mushrooms and sliced mushrooms in a food processor fitted with the chopping blade or a blender; pulse until finely ground. Transfer to a medium bowl and combine with the beef, parsley, tarragon, salt, onion powder, and pepper. Shape into 4 burgers.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the burgers and cook, turning once, until an instant-read thermometer inserted in the side of a burger registers 160°F, about 8 minutes.
- Meanwhile, mix the ketchup, allspice, cloves, and garlic powder in a small bowl until smooth. Serve the burgers with the spiced ketchup on the side. Yields 1 burger patty with scant 2 teaspoons spiced ketchup per serving.