Kansas City BBQ Blended Burger- (Blended hamburger With Mushrooms Recipe)
Not everyone knows but I was actually raised in Kansas City so this post is a nod to my roots and Kansas City barbecue.
This Kansas City smoked blended burger is topped with my KCK tangy BBQ sauce (recipe -here-) and a big dollop of homemade creamy coleslaw on a toasted potato bun.
These burgers are flame grilled and smoked to perfection with a juicy blend of cremini mushrooms & top quality beef.
So why add mushrooms? The mushrooms add volume and lots of moisture to the burgers. They also make it healthier with a lower environmental footprint by subbing out 25% of the beef with mushrooms.
OR- follow the below for the best blended burger patties and add your own toppings, condiments and garnishes!
#BlendedBurgerContest!
Click below for my BBQ sauce from scratch:
TIPS
-I like to use 80/20 ground chuck which has an ideal lean-to-fat ratio for a super flavorful, juicy burger.
-Only flip your burgers once on the grill or they won’t have those perfect grill marks and will fall apart on the grill.
-I love adding a little butter in my ground meat to add that little extra buttery fat to them.
-Any great burger with amazing grill marks requires your grill to be super hot so preheat that grill first and keep that lid closed while they cook!
-Don't press down on the burgers while are cooking, you’ll dry them out!
-I just lightly season the patties when forming the patties. Salt removes water from your burgers and dissolves meat proteins causing them to be a bit tougher in texture. Hence, wait until you grill to really salt & season your burger patties (right before they hit grill for optimal taste and tenderness).
BURGER INGREDIENTS
1.5 lb ground beef
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp kosher salt
1 tbs light soy sauce
1 tbs Worcestershire sauce
2 tbs butter (cut into tiny 1/4” or less squares)
1 medium white onion
3/8 lb cremini mushrooms
BURGER SEASONING SALT
1 teaspoon onion powder
2 teaspoons garlic powder
1 1/2 tbs teaspoon salt
1 teaspoon black pepper
1 tsp smoked paprika
1 tsp brown sugar
1/4 teaspoon crushed red pepper
GARNISHING / CONDIMENTS
Gates barbecue sauce (Use your favorite BBQ sauce, my favorite is Gates BBQ Sauce from Kansas City). Or follow my original KCK BBQ sauce recipe -here-.
Coleslaw (Homemade or any quality store bought is good)
PREPARATION
1. Mince your mushrooms and onions and sauté in a pan with a little butter until tender and onions are translucent. Let cool and come to room temperature.
2. Mix burger seasoning salt and place into a seasoning shaker (do not use all this seasoning salt).
3. In a large bowl, combine all the burger ingredients and cooked mushrooms and onions and mix well. Form into even patties and press a small dimple to the center of the burgers. Burgers will shrink slightly on grill so make them about 20% bigger than you’d like them finished.
4. Grill on preheated grill (about 350-400 degrees), sprinkle some of the seasoning mix onto the burgers and place that side down on the grill. Turn down grill to medium. Wait about 2-3 minutes on one side (bottom should be slightly charred), then add seasoning to top and flip. Let other side cook for about 2-4 minutes until your liking and transfer to plate (only flip your burgers once).
5. Lather some bbq sauce over your beef/mushroom patties and some coleslaw. Serve with a side of potato chips.