UPC’s Hand-Made Burgers with Portobello Mushroom Buns!
My wife and I had an amazing weekend! We were craving some serious social time, and filled that craving with a vengeance! Working backwards: On Sunday, we headed in to the city for an afternoon with an old friend, and some good food. Obviously there has to be some good food! We ate to our hearts content on some pretty decent Barbeque-style pulled pork and some reasonably good Guacamole. My biggest complaint: we didn’t have more time to spend with our friend!
On Saturday, we headed up north to Connecticut and caught up with some good friends up there. The highlights of that trip were 2 hours of Kayaking on a river up there, playing with their new son Leo, and grilling some hand-made grass-fed beef burgers on a hand-built coal fire! We cheated just a little bit and used paper as the starter as well as using charcoal for the sustained heat, but we used hand-scavenged small sticks for the kindling, and built the fire up out of those small sticks before piling the charcoal on around it. The flavor was delightful, and the experience was excellent!!
Hand-Made Burgers with Portobello Mushroom Buns; What you’ll need:
- Burgers and Mushroom Buns
- 3 lb Grass-fed Ground Beef
- 10 Portobello Mushroom Caps
- 1 heel Garlic, diced
- 1 Onion, diced
- Salt, Pepper, Italian Seasoning
- Olive Oil, Balsamic Vinegar
- Salad and Sides
- 2 3/4 lb Slab Bacon slabs (delici0us when grilled!!)
- Mixed Salad Greens (We used Red-Leaf Lettuce, and cut it up)
- Tomatoes, sliced (We used Organic Roma)
- Avocado, chopped
- Olive Oil, Balsamic Vinegar
Cook and Prep Time: About 90 minutes
1. Start the grill fire, let the fire build, build up the charcoal around the fire, close the grill down to let the heat start to set in the charcoal. Don’t forget to clean the grill surface.
2. While the grill heats up, make the burgers: combine the beef with the diced garlic, onion, and the spices. Using your hands, mix thoroughly, then ball up and pat out to patties.
Trick: Hand-made burgers thicken as they cook, so make them flatter and wider than you want your finished product to be.
3. Once the grill temperature starts to settle around 500 degrees, or so, add the slab bacon to the grill to start cooking down. Don’t worry that it will cook too fast – slab bacon takes MUCH longer than hand-made burgers! Make sure to cover the grill when you’re done.
4. Flip the bacon every 10 minutes.
5. After about 20 minutes cook time, you can add the mushroom caps to the grill (there’s no need to pre-soak these in balsamic). I place them bottom-up, and baste them slightly with balsamic and olive oil. Make sure to cover the grill when you’re done.
6. Flip the mushrooms and the bacon after about 10 minutes of cook time. Make sure to cover the grill when you’re done.
7. After another 10 minutes, remove the mushrooms and put them on a platter on the side. You’ll be able to serve the burgers right on the mushrooms.
8. As you remove the mushrooms, add the burgers to the grill. Make sure to cover the grill when you’re done.
9. Flip the burgers after about 10 minutes of cook time.
11. As soon as the burgers are done and ready, lay the mushrooms out on a plate, serve the burgers on top of the mushrooms, and enjoy!!
- What kinds of things do you most enjoy putting in your burgers? Garlic? Liver paste? Onions? Spices?
- What kinds of things do you most enjoy putting on your burgers? Cheese? Bacon? Nothing?
- Have you ever tried a burger with mushroom-buns? What were your thoughts?