Decided to cook some hamburgers (should be easy enough for a midweek cook)…
I found a nice recipe in one of my BBQ books “Wild-Mushroom Stuffed Rosemary Burgers” and all I needed to do was do some shopping and get the ingredients.
When I finally found the time to do my shopping (in Sydney CBD) unfortunately couldn’t find some critical ingredients such as gourmet mushrooms and/or dried porcini mushrooms (thanks Coles…NOT!). Anyway that should teach me not to leave shopping until the last minute/same day. So I had to replace nice flavoursome mushrooms with standard button mushrooms. We’re off to a good start here.
The ingredients (in my modified recipe) are: ground beef mince, mushrooms, onions, garlic, parsley, rosemary, balsamic vinegar, red wine, pepper and salt.
After reading my wife’s tips on “How to read and follow a recipe”
I obviously missed step 1. But I did remember mis en place which I reckon really helps.
This is what the burgers look like after the ingredients have been sauteed in a frying pan and placed roughly in the middle of the burgers.
So I fired up my KK and decided to use my BBQ liner and see how it performed with burgers. This still gave me a nice charcoal flavour and it was dead easy with the grill plate.
I cooked them for about 15 minutes at 350F.
and place some buns for the last 2 minutes
The buns on near the outside (much more direct heat) were a bit more “crisp” than the ones on the hot plate.
This is what a burger looks like cut through:
Final thoughts:
The taste was still very mushroomy but I feel that with the right mushrooms it would have tasted better (hmm should’ve been better prepared). Anyway 1 pound of mince made 4 burgers and I had 2 and a half…yum yum.
Again happy with the BBQ liners(do I sound like a salesman??) and cleaning it was soooo easy.
