The Ainsworth restaurant recreates their burger to included delicious cremini mushrooms and a touch less meat.
The Ainsworth restaurant teamed up with the James Beard Foundation to participate in the Better Burger Project.
Rather than go totally veggie, the chefs at The Ainsworth wanted to bring their meat-lovers a truly delicious patty, but with a touch less beef. Removing a quarter of the burger, the restaurant added a mushroom duxelle to reduce its usual carbon footprint, fat, and sodium levels. Plus, The Ainsworth’s burger reinvented adds more nutrients to the stack like vitamins B and D.
Give this smaller burger topped with a cremini patty and an onion ring a go the next time you are craving some classic comfort food.
- 500 g (17.6 ounces) crimini mushrooms, minced
- 20 g marinade
- 4 pounds of burger
- 100 g (3.5 ounces) panko
- 100 g (3.5 ounces) ap flour
- Use only perfect white onions the size of the burgers, use the other parts for various kitchen task/recipes. Zero waste.
- 250 g (8.8 ounces) cake flour
- 30 g (1 ounce) corn starch
- 15 g (0.5 ounces) baking powder
- Soda water
- Sweat out ingredients for 5 minutes on medium heat until tender. Season towards end. Cool down and drain excess water.
- After it has cooled, add the mushroom duxelle mix to the burger patties.
- Form and cook to desired doneness.
- Combine everything but the onion to make a batter.
- Coat rings in batter.
- Fry once at 350 degrees. Then before serving, fry at 375 degrees.
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