Updated: Jan 7
Burger with a Difference
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the June 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
Blenditarian (n.) -- One who believes the mighty mushroom has meaty power to make meals more delicious, nutritious, and sustainable. - The Mushroom Council
Adobo Avocado Burger
Yields: 6 Burgers
1 pound lean grass fed ground sirloin
1/2 pound Roasted Mushroom Base, recipe follows
1/2 cup finely chopped onion
2 1/2 tablespoons P.S. Flavor!™ Adobo Kitchen
1 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard
1/3 cup chopped cilantro or flat leaf parsley
Whole wheat hamburger buns
6 oz. Pepper Jack cheese or white cheddar cheese
Chili Lime “Ketchup”, recipe follows
1 avocado, peeled, pitted & sliced
Fresh Corn and Tomato Salad, recipe follows
In a large bowl, mix together the beef, Roasted Mushroom Base, onion, 2 tsp. P.S. Flavor!™ Adobo Kitchen, Worcestershire sauce, mustard and herbs. Form 6 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate, if desired.
When ready to cook, season each burger with an additional 1/4 to 1/2 teaspoons P.S. Flavor!™ Adobo Kitchen on each side and grill or pan sear until done, topping with a slice or half-slice of Pepper Jack or white cheddar cheese at the end of cooking. Let sit for a couple of minutes.
To serve, place burger on whole wheat buns, with a thick spread of Chili Lime “Ketchup” and then top with sliced avocado.
Serve with Fresh Corn and Tomato Salad.
Roasted Mushroom Base
1/2 tablespoon extra virgin olive oil
1 pound Cremini or white button mushrooms, quartered
1 teaspoon P.S. Flavor!™ Porcini Pepper
Place a baking sheet pan in oven and preheat the oven to 400 degrees.
In a large bowl, mix together the olive oil, mushrooms and Porcini Pepper blend. Spread in an even layer on the baking sheet. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring half way through, until the mushrooms are tender and quite dry. They will reduce considerably in volume. Remove from the heat and allow to cool. Grind in grinder or food processor fitted with the steel blade until chopped fine (to the size of ground meat) but still retaining some texture. Taste and adjust seasonings. Makes 1/2 lb. or 1 cup.
Chili Lime "Ketchup"
1 large shallot, chopped
1 garlic clove, minced
2 pints cherry or grape tomatoes
1-2 Chipotle Peppers (from can of Chipotle Peppers in Adobo Sauce), seeded and chopped, along with 2 tablespoons of the Adobo Sauce
1/3 cup honey
1/2 cup apple cider vinegar
2 tablespoons P.S. Flavor!™ Chili Lime
Zest of 1 lime
Put the shallot, garlic, tomatoes, peppers, honey, vinegar and Chili Lime into a large saucepan, set over high heat and bring to a boil. Reduce the heat to very low, cover and cook gently until the tomatoes are soft and begin to break down, about 20 to 25 minutes. Remove from heat and let cool slightly.
With an immersion blender, purée mixture until smooth; add lime zest.
Cool, and then taste and adjust seasoning with additional Chili Lime.
Makes about 2 pints. Store extra in the refrigerator for up to one month.
Fresh Corn and Tomato Salad
4 ears corn, shucked & cut off cob
1 tablespoon extra virgin olive oil
1 cup grape tomatoes, cut in half
1 cucumber, seeded and diced
1/2 jalapeño, seeded and minced
2 green onions, sliced
2 tablespoons white balsamic vinegar
Juice of one lime
1/4 cup chopped cilantro
1 tablespoon P.S. Flavor!™ Adobo Kitchen
Mix together all ingredients, seasoning to taste as needed with additional Adobo Kitchen.
MEAT One pound lean ground sirloin, preferably grass-fed
PRODUCE 1 pound cremini or white button mushrooms 1 large onion 1 large shallot 1 clove of fresh garlic 4 ears fresh corn 1 large cucumber Fresh cilantro orflat leaf parsley 1 ripe avocado 2 1/2 pints cherry or grape tomatoes 1 bunch scallions 1 fresh lime
MISCELLANEOUS 6 oz. Pepper Jack or white cheddar cheese 1 package whole wheat hamburger buns
CHECK YOUR PANTRY FOR Honey Apple cider vinegar White balsamic vinegar Dijon mustard Worcestershire sauce Extra virgin olive oil Chipotle Peppers in Adobo Sauce
EQUIPMENT Cutting board Chef’s knife/paring knife Vegetable peeler Citrus zester Citrus squeezer Measuring cups and spoons Wooden spoons or silicon spatulas Metal spatula Medium bowl 2 large bowls 1 sheet pan Large sauce pan with lid Grill or large non-stick sauté pan Immersion or stand blender Grinder or food processor fitted with steel blade Pot holder Tasting spoons Serving plates
PRE-PREPPED INGREDIENTS 1 pound cremini or white button mushrooms (washed and quartered) ½ cup onion (finely chopped) 1 large shallots (chopped) 1 clove fresh garlic (minced 4 ears fresh corn (shucked and cut off cob) 1 large cucumber (seeded and diced) 1/2 jalapeño (seeded and minced) 1/4 cup + 1/2 cup fresh cilantro or flat leaf parsley (chopped) 1 ripe avocado (peeled, pitted and sliced) 2 pints cherry or grapetomatoes (washed) 1 cup cherry or grape tomatoes (washed and cut in half) 2 green onions (scallions) (sliced) 1 fresh lime (zested and juiced) 1-2 chipotle peppers, from a can or Chipotle Peppers in Adobo Sauce (seeded and chopped)
INGREDIENTS TO HAVE READY 2 1/2 tablespoons + 1 tablespoon P.S. Flavor!™ Adobo Kitchen 1 teaspoon P.S. Flavor!™ Porcini Pepper 2 tablespoons P.S. Flavor!™ Chili Lime Rub 1 1/2 tablespoons extra virgin olive oil 1 pound lean ground sirloin, preferably grass-fed 6 ounces Pepper Jack or white cheddar cheese, sliced 1 package whole wheat hamburger buns 1/3 cup honey 1/2 cup apple cider vinegar 2 tablespoons white balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 2 tablespoons adobo sauce (from a can of Chipotle Peppers in Adobo Sauce)
Watch this meal come to life here: