| 6 Tablespoons Porcini Powder | 2 Tablespoons Garlic Powder |
| 2 Tablespoons Portabello Powder | 2 Tablespoons Onion Powder |
| 2 Tablespoons Worcestershire Powder |
In a small bowl, mix all ingredients together. Store in an airtight container.
From the authors: "We created this mixture to take our burgers over the top. Ideally, you should add it when you are grinding your meat, since it becomes fully incorporated that way. We add a little over 1 Tablespoon per pound of meat. If you are folding it in by hand, make sure to mix it well. The goal of this blend is to flavor the meat but not make its presence known; rather, to entice everyone to have another bite and wonder 'what makes this so good?'"
2019 Recipe - April Ferre - from Wicked Good Burgers by Andy Husbands, Chris Hart & Andrea Pyenson, 2013.
"Shortly after receiving an indoor grill for my birthday I found this fantastic burger cookbook for 99 cents! This mix adds a little extra something to burgers, but can also be added to other things like soups or cream sauces. You'll need to look to the internet to find the mushroom and Worcestershire powders." - April Ferre
