Chef Cory Kobrinski
Astoria Market & Cafe
At Astoria Market & Cafe in Cleveland, chef Kobrinski does a different kind of blended burger. He combines diced crimini mushrooms with a mix of ground lamb, beef brisket and oxtail instead of the usual beef. Mushrooms can stand in for a percentage of any type of meat in a a standard recipe, creating a more sustainable burger. Take sustainability to the next level by using oxtail and brisket trim left over from other applications.
3½ oz. ground lamb
3¾ oz. beef brisket, trimmed or gristle and cut into 1-in. cubes
10 oz. bone-in oxtail, fat and meat removed from bone and trimmed of silverskin (about 3¾ oz. combined meat and fat)
3 oz. crimini mushrooms,washed and finely diced
2 pita breads
Sliced beefsteak tomatoes
Sliced red onion
Crumbled feta cheese
1. Place feed shaft, blade and ¼-inch die of meat grinder in freezer until well chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece. Place in freezer for 10 minutes until meat is firm but not frozen.
2. In large bowl, combine meat and mushrooms; toss to combine. Grind meat medium-fine and refrigerate immediately until ready to use. Handle as gently as possible. (Can also be ground in two batches in food processor.)
3. Form meat mixture into 2 patties. Grill on flattop or griddle until desired doneness, turning once.
4. To serve, warm pita breads and split. Place a burger in each pocket; top with tzatziki, tomatoes, onion, cucumbers, feta cheese and dill.