Mushroom Blended “Graffiti” Burger

Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant


Recipe courtesy of Chef Jehangir Mehta, Graffiti Restaurant

Makes 24 sliders, or 6–8 burgers depending on size


1 lb Angus ground beef
5 tbsp portobello mushrooms (2.5 oz)
5 tbsp king trumpet mushrooms (2.5 oz)
2 tbsp button mushrooms (1 oz)
2 tbsp onion, diced (1 oz)
1 tbsp tomato, diced (.5 oz)
2 tsp cilantro, chopped (15 leaves)
½ tsp ginger, chopped
½ tsp garlic, minced
1/2 of one Thai bird chile, chopped (about 11/2 tsp)

Spices (1/3 tsp each)
Tumeric, dry ground
Onion powder
Tomato powder*
Coriander, ground
Chile powder
Lemongrass powder*

Enoki Fries
1 (3.5 oz ) bag Enoki mushrooms, trimmed 2″ from base Batter

1 cup Chickpea flour*
1/2 tsp Salt, or to taste
1/2 tsp Fresh ground black pepper
1/2 tsp Tumeric, dry ground
1 tsp Chili flakes
1 tsp Cumin seeds, crushed (use the back of a small pan on a hard surface)
1/2 cup Water


Sliders: Finely chop mushrooms or grind in food processor to roughly the same consistency of the ground beef. Blend all the ingredients together by hand and form whatever size burgers you choose. Set in the fridge for at least 4 hours before cooking. Salt lightly on both sides. Grill to desired doneness. Serve without bread or on a brioche bun.

Enoki Fries: Mix all the batter ingredients very well, taste for salt. Dip the enoki in little clusters to coat them in the batter and deep fry at 365˚-375˚ till crisp. Serve immediately.


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