Memorial Day cookin

[smokinghole]

I made up some burgers. 2/3 ground chuck to 1/3 loose pork sausage with almost an ounce of dried shitake mushroom powder, little garlic salt, and some smoked paprika worked into the meat. Then I topped them with goat cheese and a port wine syrup on top of buns that were toasted with a little bit of mayo. I think stilton would have been a better cheese but my wife isn't a fan of any type of blue cheese so we got soft goat cheese. The mushrooms were purchased whole but I used an old spinning blade coffee grinder, now spice grinder, to pulverize them to a powder. They were so juicy and had a nice savory flavor that was balanced by the tangy goat cheese and sweet port reduction.

 

[Agentskull]

Way to match your avatar :smile: or does that shirt and hat always stay on?

Always on... it is my uniform.

What he doesn't tell us. There is a closet somewhere in the man cave filled with the same hat and shirt.

 

[mistaforty]

I made up some burgers. 2/3 ground chuck to 1/3 loose pork sausage with almost an ounce of dried shitake mushroom powder, little garlic salt, and some smoked paprika worked into the meat. Then I topped them with goat cheese and a port wine syrup on top of buns that were toasted with a little bit of mayo. I think stilton would have been a better cheese but my wife isn't a fan of any type of blue cheese so we got soft goat cheese. The mushrooms were purchased whole but I used an old spinning blade coffee grinder, now spice grinder, to pulverize them to a powder. They were so juicy and had a nice savory flavor that was balanced by the tangy goat cheese and sweet port reduction.

Niiiice I like

 

[smokinghole]

I realize I left out the total meat weight. This time it was 2lbs beef to 1lb sausage. Thatss sort of an important ratio when wanting to add the mushroom powder.