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 and I’d like to keep the whole recipe vegetarian.
I’m not sure 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?
Tbh I always add more garlic (likely bc mine has sat in the fridge too long). I guess there is an argument for not changing too much at once, I can just use the duxelle recipe from last time I made beef wellington which was the only thing I’ve ever made duxelle for too. But I really like duxelle flavour/texture and wellingtons are just too much work so I’m looking for other ways to use it. Plus I like basically everything mushroom or butter (I tried frying enoki in butter and that was so good)
So considering I find no recipes related to it, I’ve either stumbled on a terrible idea or invented something new at which point I should probably post the recipe if it turns out (or send it to a food blog or something bc there’s a good reasons I don’t run a food blog)