Wild Mushroom–Stuffed Rosemary Burgers

Name: Wild Mushroom–Stuffed Rosemary Burgers
Prep time: 20 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: ½ ounce dried wild mushrooms such as porcini, morels, and/or chanterelles; ⅓ cup hot water; ½ ounce dried wild mushrooms such as porcini, morels, and/or chanterelles; ½ ounce dried wild mushrooms such as porcini, morels, and/or chanterelles; ½ ounce dried wild mushrooms such as porcini, morels, and/or chanterelles; 6 flatbread rolls such as ciabatta, split; 2 pounds ground beef chuck, 85% lean; ¼ teaspoon ground black pepper, or more to taste; 6 flatbread rolls such as ciabatta, split; Oil for coating grill grate; 1 tablespoon balsamic vinegar; ¼ cup red wine; ½ teaspoon kosher salt, or more to taste; 3 tablespoons chopped flat-leaf parsley; 4 ounces fresh “wild” mushrooms such as oyster, cremini, and/or shiitake, sliced; 4 ounces fresh “wild” mushrooms such as oyster, cremini, and/or shiitake, sliced; 2 teaspoons finely chopped fresh rosemary leaves; 1 tablespoon minced garlic; ¼ cup finely chopped onion; 1 tablespoon olive oil; 4 ounces fresh “wild” mushrooms such as oyster, cremini, and/or shiitake, sliced; 4 ounces fresh “wild” mushrooms such as oyster, cremini, and/or shiitake, sliced

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

The stuffing for these burgers could make shoe leather palatable. It combines inexpensive exotic mushrooms, like shiitake and cremini, with a little bit of dried wild mushrooms to boost the flavor. Don’t let the price of dried wild mushrooms scare you; a little goes a long way, and you get the added benefit of a soaking liquid that can be reduced to the essence of mushroom-identity.

Ingredients

Burger

Ingredients

Method