Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant
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.
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.