Dried Porcini mushroom has a flavour that is unmistakeably earthy and vibrant. They are a favourite ingredient for chefs as they impart a big mushroomy flavour to the dish. For me it is the closest that I have come to cooking with truffles and because they are a lot more affordable you don’t mind indulging. For most recipes, as with all dried mushrooms, they are soaked in a little boiling water for 20 minutes to rehydrate and then used. In this recipe however I have been a little more inventive and ground the dried mushroom in a clean spice/ coffee grinder and added the resulting powder to the mince meat for the burgers. The mellow taste of dried porcini mushrooms makes a noticeable difference in this (not your regular) burger. What's better is that you can whip these up in no time for a quick lunch fix or light dinner.
Ingredients. to serve 6
500g x Beef Mince
20g x Dried Porcini Mushrooms, ground to a powder
1/2 medium Onion, diced
1 x tbsp Oil
1 x sprig Thyme
150g x Parmesan Cheese, grated finely
1 x Egg, lightly beaten
100g x fine Breadcrumbs
1 x tsp Salt
Directions
In a frying pan heat oil and and onions and thyme. Cook gently until slightly caramelised. Allow to cool.
Combine beef mince, mushroom powder, parmesan, breadcrumbs and egg.
Add cooked onions mixture and salt
Mix thoroughly (with hands is best) and form into 6 fat patties.
Fry or grill patties as you like and serve in a burger bun built with egg, cheese, greens and sauce.
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