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Thursday, July 10, 2014

Portobello Buffalo Burgers

Portobello Buffalo Burgers with Celery Apple Slaw recipe
More and more people are cooking with ground buffalo meat because it's lower in fat than beef chuck. That very asset can turn into a liability if the meat is cooked too long, so here, sauteed chopped portobello mushrooms contribute additional moistness and flavor. Don't reach for the ketchup: A crisp slaw of celery and apples in a mustard dressing is a piquant surprise.


For burgers:
  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 pound ground buffalo
For slaw:
  • 2 celery ribs
  • 1/2 Granny Smith apple, cored (left unpeeled)
  • 1 tablespoons mayonnaise
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon whole-grain mustard
  • Rounded 1/4 teaspoon sugar
  • Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
  • Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted


Cook vegetables for burgers:

Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

Meanwhile, make slaw:

Cut celery and apple into 2-inch-long thin julienne with slicer.
Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.

Finish and cook burgers:

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
Serve burgers, topped with slaw, on buns.


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