After testing and tweaking my team and I settled on our favorite Better Burger and added it to our menu. It’s now available for both patients and the public. It’s easy to prepare, well seasoned, and still tender and juicy when over-cooked (which seems to be commonplace in healthcare).
The tools that make this easy are a food processor (Robot Coupe makes the best), a disher, patty paper and a burger press. To save money we just plastic wrap the lid of a 5# spice jar. It works great as a 5oz burger press if you use 3-4″ burger buns.
½ cup olive oil
8 oz chopped shallots
2 garlic cloves, minced
2# assorted mushrooms, cleaned and chopped
2 T black pepper
1 T smoked paprika
- Saute until caramelized.
- Grind in robot coupe until it resembles ground beef size.
- Set aside to cool.
2# cauliflower, ground in robot coupe
10# lean ground beef
8 oz shredded parmesan, ground in robot coupe
1 T minced garlic
1 T dried oregano
1 t Tabasco
7 oz Worcestershire
- Combine all ingredients in stand mixer until evenly combined.
- Cook small test patty to check flavor.
- Using the appropriate disher for the patty size you want, portion the remaining mean onto individual patty papers.
- Place a second patty paper over each portion and press into burgers. Freeze burgers flat and thaw under refrigeration prior to cooking. Flat griddles are best with this recipe, but any burger cooking method will work.
Notice there is no salt added. All of the salt comes from the Worcestershire, Tabasco and parmesan. If a recipe needs some salt, sometimes a salty ingredient will do the job while adding other great flavors at the same time.