These burgers are half crimini mushrooms, half ground chicken. The mushrooms increase the burger's umami factor, making them so savory one taster was convinced they were eating a beef burger instead of mushrooms and chicken. To make the burger patties, combine the squeeze-dried mushrooms with ground chicken and form the mixture into eight ¼-inch-thick disks. Brooklyn Delhi’s is a combination of coarsely ground mustard seeds with tamarind, garlic, and ginger, plus turmeric, paprika, and other spices. I like to sandwich these 'shroom-and-chicken burgers (any and every burger, really) between the squishy joy that is a potato bun.
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