HYBRID BURGER 60/40
Servings: 10 (Approx. 180 g per burger patty)
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Allergens:
None declared. Check the Culinary Base product label for allergen and cross-contact information before serving.
Hybrid burgers combine beef with vegetables to reduce the proportion of meat while preserving the familiar taste and texture of a classic burger patty. In this 60/40 preparation, minced beef is blended with cooked mushroom duxelle. The mushrooms are sautéed until golden and their moisture has evaporated, concentrating their savory character. SHO – Concentrated Dark Stock is used as a flavor enhancer, reinforcing roasted, long-cooked and umami notes to create a rich, satisfying burger with less meat.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Dark Stock | 75 g |
| Minced Beef For Burgers | 1080 g |
| Cooked Mushroom Duxelle | 720 g |
Instructions
- Chop the Paris mushrooms into small dices.
- In a pan, heat up the oil and cook the mushroom duxelle until golden and fully lost the vegetable water.
- Once cooked, set aside and cool down.
- In a bowl, hand mix the minced beef (1,080 g) with the cooked mushroom duxelle (720 g) and SHO - Concentrated Dark Stock (75 g).
- Divide the mixture evenly into 10 portions, form each into a burger patty with the help of a burger ring, and cook on the plancha.
Notes
• Cook the mushrooms until their excess water has evaporated before mixing them with the
beef.
• Allow the mushroom duxelle to cool before combining it with the minced beef.
