Scale
Ingredients
For the Burger
- 1 medium onion (chopped)
- 10 ounces portobello or cremini mushrooms (trimmed and quartered)
- 2 tablespoons plus 2 teaspoons olive oil (divided)
- Salt and pepper
- ½ teaspoon ground cumin
- 1 pound 100% ground buffalo or grass-fed beef
- 4 big green leaf lettuce leaves (to use as buns or 4 hamburger buns, split and toasted)
For slaw
- 2 celery ribs (diced)
- ½ Granny Smith apple (cored (left unpeeled), julienned)
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon organic mayonnaise
- 1 teaspoon whole-grain mustard
- Salt (pepper to taste)
Instructions
For the Burgers
- Pulse onion and mushrooms in a food processor until finely chopped. If not using a food processor, finely dice the onions and mushrooms. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, ground cumin, 1 teaspoon salt, and 1 teaspoon ground black pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, about 15 minutes.
- Mix grass-fed beef or buffalo into cooled mushroom mixture with your hands until well combined. Form into 4-5 (4-inch) patties.
- Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. If grilling, brush the grill with vegetable oil, heat grill to medium-high heat.
- Cook burgers, turning once, about 8 minutes total for medium-rare.
- Serve on lettuce leaves or buns, top with slaw.
For the Slaw
- While the mushroom and onion mixture is cooling, finely dice celery and cut apple into 2-inch-long thin julienne
- Whisk together mayonnaise, vinegar, oil, mustard. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors. Season to taste with salt and pepper.