Burger and mushrooms: the blended combination

Meat and mushrooms, the base

To create a blended hamburger you need to have a deep understanding of the flavor of certain foods offered in combos. Legumes are generally the favorite ingredient, however it is enough to use your imagination to find more obvious and too often mistreated combinations.

The choice to combine meat and mushrooms becomes a perfect combination to create a half blended burger, capable of satisfying the need to eat vegetables and at the same time choosing to combine a little meat, without exaggerating. If you want to think in terms of flavours, meat and porcini mushrooms are the couple holding the podium which, thanks to excellent quality raw materials, transform the dish into something exquisite and mouth-watering.

The middle ground recipe: hamburger with mushrooms

To make the hamburger with minced meat and mushrooms in a pan you need to have some genuine and as natural ingredients as possible. This step is essential because the authentic taste of a healthy and genuine ingredient allows the recipe to take flight.

Once the good stuff has been recovered - or kneaded - you need to make minced meat and mushroom burgers following a simple recipe.

Ingredients for the middle way recipe

• 500 g of minced beef
• 300 g of porcini mushrooms
• 70 ml of warm water
• 40 g of 00 flour
• 40 ml of white wine
• 20 ml of extra virgin olive oil
• fine salt and black pepper to taste

Procedure for the middle way recipe

Wash and cut the mushrooms coarsely. Heat a pan over medium heat with EVO oil, add half the prepared mushrooms.

Season with a pinch of salt, add the water and let it evaporate, checking occasionally and stirring.

In the meantime, add a little salt and pepper to the minced beef, chop the remaining porcini mushrooms and add to the mixture, then divide into 4 portions.

Using the appropriate tool for creating home made hamburgers, make the shapes. Spread the flour on the work surface and bread the freshly created burgers, taking care to cover both sides.

Cook with the porcini mushrooms and add the white wine, deglaze and lower the heat until completely cooked - it will take about 5 or 7 minutes. The halfway recipe is ready!

Truly amazing mixed recipes!

Another element that contributes to the creation and delicacy of mixed recipes capable of bringing together lines of thought that are usually opposites such as vegetarian and omnivore.

The secret is to chop the vegetable part so as to create burgers with the same consistency, the principle can also be applied to other vegetables that you want to use to create 50% burgers. Another secret is the green light for spices which, expertly calibrated, guarantee an extra touch that is sometimes essential for foods that are naturally bland or have an excessively light flavour.

The meat to be used should be beef, as it is juicier and ideal for combinations, however even white meat or rather lean cuts of meat can offer a good result, you need to choose with extreme care. Once these small strategies have been implemented, all that remains is to get to work!

Semi-vegetable burger saves dinner

To make the half blended burger you need to have minced meat and mushrooms on hand. The preference for porcini mushrooms becomes essential for making the sauce or, as they say in starred restaurants, a sauce flavored with undergrowth.

In short, it doesn't matter what high-sounding or down-to-earth name you want to give to the dish, what you need is to propose something to put on the table and draw applause and incredulous looks from the first bite.

The blended topic is all the rage, and becomes useful when you want to propose something different and mix complementary flavors without overdoing it. The side dish becomes the added element that increases the color of the dish and completes the taste: red salad or steaming puree are excellent.