Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

These burgers are one of those things where you throw everything together in a food processor, which is basically one of my favorite type of recipes. If there is any way that I can reduce the amount of actual work I need to do myself in the kitchen, I’m all for it. I’m quite certain that laziness is in equal part a mother of invention, as is a necessity.

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INGREDIENTS:

(Yields 10 burgers / 0.45 EUR per burger / 4.55 EUR for all)

7-8 big Portobello mushrooms (1.33 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

Handful of fresh parsley (0.13 EUR)

2 cups ground turkey (2.67 EUR)

1 tsp pork lard (0.01 EUR)

2 tbsp ketchup (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch red pepper flakes (0.02 EUR)

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METHOD:

Wash and pat dry the mushrooms and peel the onion and garlic. Roughly chop everything up, then throw in a food processor to grind down a bit, together with fresh parsley. Don’t pulse for too long, because you’ll end up with a mush, which is not what we’re going for. Add in all of the remaining ingredients and pulse briefly again, just to combine. Refrigerate for 30 minutes so the mixture is easier to handle.

Using your hands divide and shape the mixture into patties, then spread them out onto parchment lined baking sheet. At this point you can either freeze the patties for later use, pan fry them, or roast them in the oven at 200°C for 25-30 minutes. Just keep in mind that due to the water content in the mushrooms, these will shrink more than regular burgers, but are still very juicy and delicious.

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There is a patty under all that stuff, I promise. 😀

Ovi burgeri su jedan od onih divnih recepata u kojem možete sve sastojke ubaciti u multipraktik i pustiti njega da za vas odradi sav posao. Što je za mene idealno. Ako ikako postoji način da si smanjim količinu posla u kuhinji, ja sam apsolutno za. Sasvim sam sigurna kako je ljudska lijenost, u jednakoj mjeri kao i nužda, zaslužna za sve velike izume.

SASTOJCI:

(Za 10 burgera / 3,39 kn po burgeru / 33,96 kn za sve)

7-8 velikih šampinjona (10,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

Pregršt svježeg peršina (1,00 kn)

2 šalice mljevene puretine (20,00 kn)

1 žličica svinjske masti (0,05 kn)

2 žlice kečapa (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

PRIPREMA:

Operite i kuhinjskim ručnikom posušite gljive te ogulite luk i češnjak. Grubo sve to nasjeckajte skupa sa peršinom i ubacite u multipraktik, pa pulsirajte da se sve usitni. Nemojte predugo pulsirati jer ćete dobiti gnjecavu kašu, a to nije ono što tu želimo. Dodajte sve preostale sastojke u multipraktik i još malo kratko propulsirajte samo da se svi sastojci sjedine. Smjesu stavite u hladnjak na 30-tak minuta kako bi se malo stisnula pa da vam s njom bude lakše rukovati.

Rukama smjesu raspodijelite i oblikujte u pljeskavice, pa njih raširite po protvanu koji ste obložili papirom za pečenje. Sada možete burgere smrznuti za kasniju upotrebu, ispržiti ih u tavi ili ih 25-30 minuta peći u pećnici zagrijanoj na 200°C. Samo imajte na umu to da će se burgeri dosta stisnuti radi veće količine vode u gljivama, ali će ispasti jako sočni i ukusni.

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Mushroom and Turkey Burgers / Burgeri od puretine i gljiva

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