Ah, tomato powder! They sell it (and other interesting powders, like a beautiful pumpkin, at the Spice and Tea Exchange in Winter Park, and I presume they do at other locations of the rather select little franchise.
America's Test Kitchen keeps reminding us that tomato paste and mushrooms bring out the beefy flavor in beef. I bet tomato powder worked gently into ground beef, and maybe some dried porcini mushroom powder (I keep some powdered, easier to use on the fly than reconstituting dry mushroom bits which can be rubbery) would be a knockout. And wouldn't add water to the burger.
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