Juicy Hamburgers with Mushroom

This recipe is from Cooks Illustrated and recommended by Mom

Makes: 4 burgers

Total Time: 35 minutes, plus 20 minutes chilling

12 oz white mushrooms, trimmed

1 lb 80% lean ground beef, broken into roughly 1 1/2 in pieces

1 1/4 tsp kosher salt

1/2-2 tsp pepper

1 1/2 tsp vegetable oil

4 slices American, Swiss, or cheddar cheese (optional)

1 hamburger buns, toasted

1. Process mushrooms in food processor until smooth paste forms (past will resemble thick oatmeal), scraping down sides of bowl as needed, about 1 minute. Transfer to large bowl and cover. (Do not wash out processor bowl.)
   
   
2. Microwave mushrooms until liquid released begins to boil, about 3 minutes, stirring halfway through. (Do not walk away during final minute; mushrooms could boil over.) Transfer mushrooms to large fine-mesh strainer set over bowl. Using spatula, press on mushrooms to extract 1/2 cup liquid (if more than 1/2 cup is removed, stir extra liquid back into mushrooms.) Discard liquid and return mushrooms to bowl. Refrigerate mushrooms until room temperature, about 20 minutes. 
   
   
3. Return mushrooms to processor bowl. Add beef and salt and process until mixture is uniform and begins to pull away from side of bowl, about 20 seconds. Divide mixture into 4 equal portions and shape patties that are 4.5 inches in diameter. Sprinkle both sides of each patty with pepper. (Patties can be refrigerated overnight or tightly wrapped and frozen for up to 1 month; if frozen, thaw before cooking.)
   
   
4. Heat oil in 12 in skillet over medium-high heat until shimmering. Transfer patties to skillet and cook until well browned on both side and burgers register 135 degrees (for medium-rare) or 155 (for medium-well), 6 to 10 minutes. If using cheese, place 1 slice on each burger 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.  
   Note: If all of the patties do not fit in the skillet, start by cooking three patties until they shrink slightly, about 2 minutes, before adding the remaining patty. 
   
   

Serve with your favorite burger toppings. 

Grandma's Sloppy Joe

Grandma Costley's Sloppy Joe

NOTE: This is even better if you use the meat from Mom's Italian Meat Sauce, and add it to everything from the Ketchup down.

1/2 sweet onion chopped
1 lb hamburger
1/2 C Ketcup
1 can V-8 juice
1/2 C water
2 bay leaves

Saute the onions in 1 Tbls of oil, add hamburger and brown.

Meanwhile in a saucepan, add remaining ingredients and bring to a simmer. Add browned hamburger to the saucepan, cover, and cook on a low simmer for an hour.

Serve on hamburger buns with fries.

Grandma's Chili

This is my best notes from Mom's info about Grandma Costley's chili. I made it for a  Halloween Party and it was devoured!

For the meat, follow the Italian Meat Sauce recipe on the blog, but stop at Tomatoe paste on the ingredient list. I used two pound of meat for this recipe:

4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
1 large slice high-quality white sandwich bread , torn into quarters Mom removes crust

2 tablespoons whole milk Mom uses half and half

Table salt and ground black pepper
1 pound 85 percent lean ground beef (see note and related content)Mom buys the 5lbs of Ground Beef at Costco and doubles this recipe for that much meat
1 tablespoon olive oil
1 large onion , chopped fine (about 1 1/2 cups)
1 Cup Finely chopped Celery
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste

Follow the prep and cooking directions for the meat. 

Meanwhile, in a Crock Pot, on High add:

6 can of chili beans (pinto and/or kidney) drain 3 cans, and use the juice from the other 3

1 1/2 Cups Ketchup

2 cans of V-8

2 tsp Chili Powder

5 bay leaves

Let those ingredients simmer while you prepare the meat. 

Add meat directly from skillet, and let everything simmer for an hour or more. Before serving check to see if you need more salt. Serve warm with corn bread.