2.168 Rockin’ Mozzy Shroom Burger


22 (Wed) June 2011

Rockin’ Mozzy Shroom Burger


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with DJ

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:

  1. 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.
  2. 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.
  3. dijon mustard: liberally.
  4. mayo: just enough to lubricate the bread.
  5. mozzarella: pre-sliced; I was going for subtlety on the cheese but perhaps mozz is too light.
  6. button mushrooms: sautéed with minced garlic and sliced onions in worcestershire sauce and EVOO.
  7. onion: raw, sliced.
  8. 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.)

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