Flexitarians are on the growth. According to Innova Market Insights in the US, 38% of the consumers is flexitarian. In the UK 53% in The Netherlands 67% and in Germany even 69%. Consumers continuously seek healthier, natural, more plant-based, but convenient food options.

Using Scelta Ecopouch mushrooms, we’ve developed two blend burger recipes for food service to fit the demand. These recipes are currently being used by restaurant and QSR chains in Europe and the US.

But first of all, why should you make a burger in which you blend meat with mushrooms?

  • Better for flavour: mushrooms and beef contain umami, which enhances the taste of your meal.
  • Better for health: reduces fat, calorie and salt intake. In addition, it adds a serving of much needed vegetables.
  • Better for sustainability: mushrooms are healthy on the plate and gentle for the planet.

Using our Ecopouch® mushrooms, you can also use the mushroom juice in a blend burger.

Use the juice!

Use the juice!

Ingredients%
  • Groundmeat
27,03
  • Ecopouch® mushrooms
31,53
  • Ecopouch Juice
31,53
  • Scelta Taste Accelerator
0,2
  • Oil (olive oil or sun flower)
3,33
  • Émulsifier
3,33
  • Binder
2,16
  • Black pepper, grinded
0,04
  • Salt
0,66
  • Dried parsley
0,05
  • Paprika powder
0,09
  • Onion powder
0,05
  1. Grind the meat roughly (12 mm).
  2. Drain the mushrooms and save the juice.
  3. Mix the juice, Scelta Taste Accelerator, oil and emulsifier and set aside (A).
  4. Grind the meat and mushrooms (4.5 mm) and set aside (B).
  5. Mix the binding agent, spices and mixes (A) and (B).
  6. Form hamburger patties.
  7. Cook at 80ºC / 176ºF at the center of the steam oven or poach it.
  8. Let it cool or shock freeze.

You don’t want to use the juice? No problem. Also for that we have a tasty solution.

50/50 Blend burger recipe

Ingredients%
  • Beef flakes
49,5
  • Ecopouch mushrooms
49,5
  • Salt
0,72
  • Paprika powder
0,1
  • Dried Parsley
0,05
  • Onion powder
0,05
  • Xanthan gum
0,04
  • Black pepper, grinded
0,04

 

Preparation 1 (Beef and Ecopouch® processed together)

  1. Drain the Ecopouch® mushrooms. Save the juice for other applications if required.
  2. Grind the meat roughly (12 mm).
  3. Mix the ground meat with drained mushrooms, herbs and spices and grind once more (4,5 mm).
  4. Mix everything well to improve the grinding structure of the patties.
  5. Form the patties to your liking.

 

Preparation 2 (Beef and Ecopouch® processed separately)

  1. Drain the Ecopouch® mushrooms. Save the juice for other applications if required.
  2. Grind the meat roughly (12 mm).
  3. Grind the mushrooms (4,5 mm).
  4. Grind the meat once more (4,5 mm).
  5. Mix everything in a pedal mixer to improve the binding structure of the patties.
  6. Form the patties to your liking.

Would you like to have a look at even more recipes using mushrooms for “the blend”?
The Mushroom Council has a few more on their website.

Have a look!

The nutritional value

Blend burger recipe
with Ecopouch juice
Blend burger recipe
without Ecopouch juice
Traditional 100% beef burger
Energy (kJ)375,72431,181013
Energy (kcal)90,13103,31243
Protein (g)7,5610,714,4
Carbohydrates (g)0,690,159,6
Of which sugars (g)0,10,061,1
Fat (g)5,736,5516,2
Of which saturates (g)1,983,047,6
Fibre (g)3,050,650,6
Salt (g)0,870,721,73

Share the blend!