Ambassador of the month

Bart Minor

Meet The Ambassadors

About Bart Minor

Meet Bart Minor, president of the Mushroom Council and tireless advocate for making great burgers even better by blending with mushrooms.


Why I Grill

“I grill for flavor – and I’m always looking for ways to make my favorite grilled food – the burger – taste better. Mushrooms are the answer. Just chop up your favorite fresh mushrooms, blend them with ground meat, and cook over your grill like you would any other burger. I keep it simple by mixing an 8 oz. carton of mushrooms with 1 lb. of meat. Mushrooms' umami combined with the great charred flavor from the grill makes the burger a flavor powerhouse – plus mushrooms hold in that moisture, which is always great for grilling. No dried-out burgers on my grates.” - Bart Minor

The Classic Blended Burger 

Once you blend mushrooms into your meat, it will be your default burger recipe. I really believe that – and it’s one reason we at the Mushroom Council are supporting a summer-long program – the James Beard Foundation Blended Burger Project™ –  featuring chefs competing with their own blended take on the iconic burger. Try one near you. Blended burgers have also been served everywhere from K-12 schools to Sturgis, and from SONIC to university cafeterias. You can even find them in your grocers’ frozen case. The best blended burger, however, is the one you make on your own, for your family and friends, in your backyard over the flame.

Serving Size: 4-6 burgers

Ingredients:

  • 8 oz. of your favorite mushroom variety, finely chopped (suggested: crimini or white button)
  • 1 lb. ground beef
  • ½ tsp. salt
  • 4-6 buns

Recipe: 

  1. Add chopped mushrooms, ground meat and salt into a large bowl and mix until combined. Form into 4-5 large patties or 6 smaller patties.
  2. Set grill to medium-high heat.
  3. Grill the burger patties for approximately 4 minutes per side, or to your preferred level of doneness.
  4. Remove burger patties from heat.
  5. Briefly toast buns over cooling grill surface.
  6. Assemble burgers with your favorite toppings and condiments.

Tips:

  • Use a food processor to chop the mushrooms faster. Briefly pulse just 4-5 times to a finely chopped, crumbly consistency.
  • For extra flavor, sauté the chopped mushrooms. Let briefly cool before blending with meat and forming into patties.

 

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October

Mary Cressler

Meet Mary Cressler, writer, recipe developer, photographer for Vindulge and Co-Founder of Ember & Vine Catering.

September

David Olson

Meet David Olson, Awarded Live Fire Chef, America Culinary Federation Chef Professional and social media influencer.

Who is HPBA?

Hearth, Patio & Barbecue Association (HPBA), represents and provides professional member services and industry support, for manufacturers, retailers, distributors, representatives, service firms, and allied associates for all types of fireplace, stove, heater, barbecue and outdoor living appliances and accessories. Learn More

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