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Chef Jehangir Mehta's Graffiti Burger

Mushroom Blended “Graffiti” Burger

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January 10, 2017
Serves 24 Sliders 6-8 Burgers

Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant


Ingredients

  • 1 Pound
    Angus ground beef
  • 5 Tablespoons
    portabella mushrooms
  • 5 Tablespoons
    king trumpet mushrooms
  • 2 Tablespoons
    button mushrooms
  • 2 Tablespoons
    onion, diced
  • 1 Tablespoon
    tomato, diced
  • 2 Teaspoons
    cilantro, chopped
  • 1/2 Teaspoon
    ginger, chopped
  • 1/2 Teaspoon
    garlic, minced
  • 1/2
    of one Thai bird chile, chopped
  • Spices (1/3 tsp each)
  • tumeric, dry ground
  • onion powder
  • tomato powder
  • coriander, ground
  • chile powder
  • lemongrass powder
  • Enoki Fries
  • 1
    bag Enoki mushrooms, trimmed 2″ from base Batter
  • 1 Cup
    chickpea flour
  • 1/2 Teaspoon
    salt, to taste
  • 1/2 tsp
    freshly ground black pepper, to taste
  • 1/2 Teaspoon
    tumeric, dry ground
  • 1 Teaspoon
    Chilli Flakes
  • 1 Teaspoon
    cumin seeds, crushed
  • 1/2 Cup
    water

Instructions

  1. Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Chill for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

  2. Enoki Fries: Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.

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