Description
The Ainsworth restaurant recreates their burger to included delicious cremini mushrooms and a touch less meat.
Ingredients
Scale
For the mushroom duxelle:
- 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
For the onion ring:
- 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
Instructions
For the mushroom duxelle:
- 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.
Onion ring
- 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.
- Category: Main