This burger from Sherry Yard is part of our Blended Burger Project. Yard incorporates earthy portabello mushrooms, shallots, and garlic confit to create a satisfying, partly plant–based patty.
- 1/2 pound portabello mushrooms, diced
- 2 shallots, minced
- 2 tablespoons garlic confit, puréed (roasted garlic works too)
- 2 tablespoons blended oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon tarragon, minced
- 1 tablespoon thyme, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sherry vinegar
- 1 1/4 pound 80/20 ground beef
- 3/4 cup panko bread crumbs, finely ground
- 4 hamburger buns
- Optional toppings: cheese, tomatoes, onions, lettuce, mustard, ketchup, and mayonnaise
- Preheat oven to 400°F.
- In a large bowl, mix mushrooms, shallots, garlic purée, salt, and pepper with the blended oil. Place mushroom mixture on a parchment-lined sheet tray and roast for 15 minutes. Let mushroom mixture cool.
- In a large bowl, add minced tarragon and thyme, Worcestershire sauce, and sherry vinegar. Add the cooled mushroom mixture and let marinate for 15 minutes at room temperature.
- Pulse mushroom mixture in food processor; do not purée, leave some texture. Combine the mushroom mixture with the ground beef until combined. Add in the panko bread crumbs and mix until just incorporated.
- Weigh out four 8-ounce portions and shape into patties; these can also be made into 4-ounce patties and served as doubles.
- Grease a large heavy skillet and set over medium-high heat. When quite hot, add the patties and cook to your favorite state of doneness, about 4 minutes per side for a medium-rare burger. Top as desired and serve on toasted buns.