Buttery Beef & Porcini Patties

Début de l'été 2019
food and drink

BY: Christopher St. Onge

Commercially available ground beef is, regrettably, getting leaner and leaner, driven by decades of misinformation about fat. You could make a special trip to a butcher and ask for ground chuck, but sometimes a one-stop shop is all you’re after. Enriching supermarket mince with butter is the answer. Browning the butter first gives the meat a nutty flavour characteristic of the best dry-aged beef.

½ oz (15 g) dried porcini mushrooms
1 cup (250 mL) boiling water
3 tbsp (45 mL) unsalted butter
1 tbsp (15 mL) Japanese soy sauce (such asKikkoman brand)
1½ lbs (680 g) medium ground beef
Salt and freshly ground black pepper

1 Place porcini in a small heatproof bowl and pour boiling water over; let stand 30 minutes. Drain (reserve soaking liquid for another use if you like). Once mushrooms are cool enough to handle, squeeze dry over the sink; finely chop and set aside.

2 In a small pot, melt butter over medium heat; let cook for 3 to 4 minutes or until foaming has subsided and particles in butter are light brown. Add porcini and soy to pot, stir and immediately remove from heat. Let cool to room temperature.

3 Crumble ground beef into a large bowl; spoon butter mixture over. Gently mix to combine and form into 4 equal-sized patties, about ¾ inch (2 cm) thick (patties may be made up to a day in advance, covered tightly with cling wrap and refrigerated).

4 Season patties with salt and pepper as you would a steak. Cook over a high grill for 3 to 4 minutes per side or until no longer pink in centre.

5 Serve alongside Sesame & Green Onion Mayo and Burger Fixings.

Serves 4

Tricking out commercial mayonnaise is an easy way to impress guests—it’s not any trouble but everyone thinks it is.

½ cup (125 mL) mayonnaise
½ tsp (2 mL) sesame oil
4 green onions, finely chopped
1 tsp (5 mL) chili garlic sauce or Sriracha
1 tbsp (15 mL) toasted sesame seeds

1 Whisk together the mayonnaise and sesame oil; stir in green onions, sauce and sesame seeds. Mayonnaise is best the day it’s made but will keep, covered and refrigerated, for 3 days.

Makes ½ cup (125 mL)

What to Serve