Mushroom Burgers with Spiced Ketchup
- Total Time
You can make in advance. Store the patties, tightly covered, in the refrigerator for up to 24 hours — the mushroom flavor will become even more intense.
dried porcini mushrooms1 oz, chanterelle, or black trumpet mushrooms
cremini mushroom(s)5 large, fresh, or white variety, sliced
uncooked 95% lean ground beef1 pound(s)
dried parsley2 tsp
dried tarragon1 ½ tsp
table salt1 tsp
onion powder½ tsp
black pepper⅛ tsp, freshly ground, or to taste
ground allspice½ tsp
ground cloves¼ tsp
garlic powder⅛ tsp
- 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.