What I’ve found online is recipes for putting duxelles on burgers (or stuffing) or making mushroom burgers but what I want to do is mix the duxelles with the ground to make a patty mix instead. I’m not worried about the structural integrity (in that I know it won’t be great) and I’ll do them smash style in a pan. I would use eggs and I’d like to keep the whole recipe vegetarian.
I’m not sure if I should do the duxelles with red wine or without. Or if I should add cheese (I usually add feta to the mix but feta and duxelles seems odd)? Do I have to worry about the water content?
If you’re blending or processing the duxelles, it would just be a case of blending it a little extra to help with the structural integrity? If you’re still havering structural integrity problems, either sub in French Onion Soup Powder for the onions or leave them out (you’ll get oniony flavour from the duxelles)
I’d say keep the red wine, it’s not an uncommon thing to have in a burger anyway, and it would stop the party being too dry. If it’s too wet, add breadcrumbs!
Thanks! Yes, I don’t think I double the onions but I was thinking maybe adding extra onions to the duxelle recipes so the ratio is a bit different? Maybe throw in some more garlic too? With the red wine, I don’t think I’d use the same spice mix for the patty tho or maybe I don’t need to add more to the mix at all? Maybe the best approach is to over-flavor the duxelle and just add no more spice after that?
I would have assumed garlic was in the duxelles anyway! - and I don’t think you’d need more than the usual amount of onion/shallot in the duxelles. I’d reckon the duxelles is going to have plenty of flavour, so adding more to the patty isn’t going to really do much. Just some salt, pepper, and a bit of parsely?
I haven’t tried anything like this before (only ever made duxelles for a Wellington), I’d be interested to hear how it goes!
Tbh I always add more garlic (likely bc mine has sat in the fridge too long). I guess there is an argument for not changing too much at once, I can just use the duxelle recipe from last time I made beef wellington which was the only thing I’ve ever made duxelle for too. But I really like duxelle flavour/texture and wellingtons are just too much work so I’m looking for other ways to use it. Plus I like basically everything mushroom or butter (I tried frying enoki in butter and that was so good)
So considering I find no recipes related to it, I’ve either stumbled on a terrible idea or invented something new at which point I should probably post the recipe if it turns out (or send it to a food blog or something bc there’s a good reasons I don’t run a food blog)