What I've found online is recipes for putting duxelles on burgers (or stuffing) or making mushroom burgers but what I want to do is mix the duxelles with the ground to make a patty mix instead. I'm not worried about the structural integrity (in that I know it won't be great) and I'll do them smash style in a pan. I would use eggs in the mix so they're vegetarian but not vegan.
I'm not sure what ratios I should be aiming for. Or other things like if I should do the duxelles with red wine or without. Or if I should add cheese (I usually add feta to the mix but feta and duxelles seems odd)? Do I have to worry about the water content?
(Sorry if this breaks the rules but I tried searching and posting elsewhere but didn't get anyone that had experience with this kind of thing specifically)
[link] [comments]
from AskCulinary https://ift.tt/tE6lQDx
Comments
Post a Comment