Dried Porcini Mushrooms (0.5 oz)
in hot water for 15 minutes. Then strain. Finely chop the
Cremini Mushrooms (7 oz)
and porcini. (You can also just use a food processor for convenience).
Butter (1 Tbsp)
in a pan over a moderate-high heat and fry the mushrooms with some
Salt (to taste)
Ground Black Pepper (to taste)
for 5-7 mins. Remove from heat and allow to cool.
Add the cooked mushrooms to the
Butter (1/2 cup)
along with the
Mushroom Stock Cube (1)
and mix until well-incorporated.
Place onto parchment paper or foil, and roll tightly, making sure to remove any bubble or air. Twist the ends to secure. Place in the fridge for about 40 minutes till set or in the freezer for 20 mins.
Ground Beef (1.1 lb)
Soy Sauce (2 Tbsp)
Ground Black Pepper (1/2 Tbsp)
and mix to incorporate.
Depending on how many or how big you would like your patties, divide your mince beef. I usually make 3-4 patties from 500g mince.
Slice the chilled butter into rounds.
Take one quarter of the mince beef and divide in half, then flatten into a small thin patty, top with a slice of mushroom butter and top with the other half of the mince. Secure edges, making sure the the butter is enclosed.
Oil (as needed)
in a pan and fry until one side has formed a crust. Flip, and place a slice of
Fresh Smoked Mozzarella (1)
(this adds a great smokey flavor), place a lid on the pan to melt the cheese.
Finally, assemble your burger! I use toasted
Brioche (to taste)
, but any roll of choice will do. Also, I like
Dill Pickle (to taste)
Lettuce (to taste)
on my burger and
Ketchup (to taste)
Mayonnaise (to taste)