22 (Wed) June 2011
Rockin’ Mozzy Shroom Burger
-Oksu, Seongdong, Seoul, Republic of Korea-
In trying to create a burger that represents my own ideal version, I came up with this and came close to succeeding.
The 8 components, including 5 spot-on choices and 3 mistakes, were as follows:
- beef: 125 grams per burger, chopped in a food processor just prior to the point of standard “ground” meat to retain bite, seasoned with salt and pepper and garlic powder and dried Italian herbs and EVOO, cooked on a grill pan to medium rare; preferably a 50/50 mix of sirloin (for the flavor) and ribeye (for the fat), American; this time, however, my inadvertent purchase of upper chuck, an inherently lean cut of meat, combined with my chunkily chopped style, resulted in an unacceptably tough patty.
- bagel: toasted; I had some sitting in the freezer and was curious to see how they would work: though admirably maintaining their integrity to the end, they were a bit too bulky and chewy.
- dijon mustard: liberally.
- mayo: just enough to lubricate the bread.
- mozzarella: pre-sliced; I was going for subtlety on the cheese but perhaps mozz is too light.
- button mushrooms: sautéed with minced garlic and sliced onions in worcestershire sauce and EVOO.
- onion: raw, sliced.
- rocket: as is.
Next time, proper beef and bonafide bun and better cheese, all else to remain the same.
(See also FOODS.)
(See also PLACES.)