Posts Tagged ‘Beef’

Mighty Mushroom Blended Burger

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

Ingredients

1/2 pound any variety mushroom
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns

Instructions

Finely dice mushrooms or gently pulse in food processor. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160 F. Plate and add desired toppings to bun.

Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

Mighty Mushroom Lettuce Wrapped Blended Burger

Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients:

½ pound mushrooms, cremini or white button
2 tablespoons olive oil, divided
1 pound ground beef
½ teaspoon salt
4 slices cheddar cheese
1 tomato, thinly sliced
½ red onion, thinly sliced
1 head iceberg, green leaf or butter lettuce, rinsed then dried
Optional: chopped pickles, mayonnaise, mustard, ketchup

Instructions:

Finely dice mushrooms or gently pulse in food processor. In skillet over medium-high heat, warm 1 tablespoon olive oil. Add mushrooms and cook for 5-7 minutes, or until golden brown. Remove from heat and set aside to cool. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Divide the meat mixture into 4 equal patties. In the same pan over medium-high heat, add remaining tablespoon of olive oil and cook burger patties until the internal temperature reaches 160 degrees, about 5 minutes per side. Place cheese slices on top of each patty and cook just until melted.

Remove patties from heat. To assemble, place tomato and onion slices on top of each patty. Top with condiments if desired. Use 2 or 3 lettuce leaves per patty and tightly wrap around each burger.

The Red Cow Blended Burger

Recipe courtesy of Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota

Servings: 6 Burger

Ingredients

Burger Patties:
1 lb white button mushrooms, sliced 8 oz assorted shiitake, crimini
and oyster mushrooms
1 tbsp canola oil
1 c dry marsala wine
3 lbs ground angus beef, 80/20 meat-to-fat ratio

Roasted Garlic Aioli:
1 c mayonnaise
1 tbsp puréed roasted garlic 1⁄2 c sour cream
1 tsp white vinegar
1⁄2 tsp kosher salt
1⁄4 tsp white pepper

Fried Shallots with Truffle Oil:
14 c canola oil for frying
4 large shallots, thinly sliced 2 c our
Pinch of salt and pepper
1 tbsp tru e oil

To serve:
6 large hamburger buns of choice softened butter
6 slices fontina cheese

Directions

Burger Patties:
In a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until nely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.

Roasted Garlic Aioli:
In a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white peppe; whisk until smooth.

Fried Shallots with Truffle Oil:
In a heavy-bottom saucepan tted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add our to bowl and toss until shallots are coated. Shake o excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffe oil.

Cook Burger Patties:
In a large skillet heated to 400°F, place burger portions on pan and press into 1⁄2-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, with burger patty and fried tru e shallots. Top with bun and serve.

Mexican Mushroom Meatball Soup

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.

Serves 6 – 8

Ingredients:

1/2 pound ground beef
1/2 pound ground pork
1/2 pound of cremini mushrooms, finely chopped
1/3 cup panko
1 egg
2 tablespoons of your favorite powdered taco seasoning
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 garlic cloves, smashed
1/2 jalapeño, no seeds and finely chopped
1/2 pound of sliced cremini mushrooms
1 14.5 ounce can diced tomatoes
8 cups beef stock
1 cup frozen corn, thawed out
1 14.5 ounce can kidney beans
1/2 bunch of cilantro
a large avocado, cut into dice
1/2 cup cotija cheese, crumbled
cilantro, garnish
1 lime, cut into wedges
kosher salt
black pepper

Directions

1. In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
3. Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
4. Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
5. Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
7. Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.

Quick Mushroom Beef Stroganoff Skillet Supper

Quick Mushroom Beef Stroganoff Skillet Supper comes together in 30 minutes for an easy weeknight dinner.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 6 servings

Ingredients

1⅓ lbs (600 g) grass-fed ground beef (I used 85% lean)
1 large onion, diced
10 oz (285 g) cremini mushrooms (also known as baby bellas), diced
3 large cloves garlic, minced
12 oz (340 g) cream cheese, cut into cubes
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, for garnish
Cooked egg noodles, rice, or vegetable noodles (like “zoodles”), for serving

Directions

1. Add the beef, onion, mushroom, and garlic to a large, deep-sided skillet over high heat. Cook (covered) until the beef is browned and the vegetables are tender, about 8 to 10 minutes, stirring occasionally to break up the meat.
2. Turn the heat down to medium-low. Stir in the cream cheese, Worcestershire sauce, salt, and black pepper and cook until smooth, about 3 to 5 minutes, stirring constantly.
3. Serve the stroganoff sauce garnished with fresh parsley, along with egg noodles, rice, or vegetable noodles.

Easy Salisbury Steak with Mushroom Gravy

This easy Salisbury steak recipe incorporates mushrooms and onions right into the beef patties before they’re smothered with a flavorful mushroom gravy!

Ingredients

1 pound ground beef
⅓ cup bread crumbs
½ cup button mushrooms, chopped into small pieces
¼ cup chopped onions
1 large egg, beaten
½ teaspoon salt
½ teaspoon black pepper
2 10¾ ounce cans beef broth
1 onion, sliced
1 cup button mushrooms, sliced
3 tablespoons cornstarch
4 tablespoons water
Rosemary sprigs for garnish, optional

Directions

1. Mix together ground beef, bread crumbs, mushrooms, chopped onions, egg, salt and pepper in a bowl until combined.
2. Shape the mixture into 4 equal-sized patties.
3. Fry the patties in a skillet, 5 minutes per side.
4. Add the broth and sliced onion and mushrooms to the skillet.
5. Bring the mixture to a bowl then reduce heat to low and cover.
6. Simmer for about 10-12 minutes or until no longer pink in the center.
7. Transfer patties to a plate and cover them with foil to keep them warm.
8. In a separate bowl, combine the cornstarch and the water. Set aside.
9. Bring the gravy mixture in the skillet to a boil.
10. Stir the cornstarch mixture into the gravy mixture and cook for about 1-2 minutes or until thickened.
11. Pour over patties and serve.
12. Garnish with sprig of rosemary if desired.

Note: Serve patties over mashed potatoes with steamed green peas on the side.

Philly Cheesesteak Skillet Dip

Ingredients

1/2 lb. extra lean ground beef
1 c. diced portobello mushrooms
1/2 c. diced green bell pepper
1/2 c. diced white or yellow onion
2-3 T. Worcestershire sauce
Salt and pepper
8 oz. reduced-fat cream cheese
1 c. plain, non-fat Greek yogurt
1 c. shredded Monterrey Jack Cheese

Instructions

1. Preheat oven to low broil (about 500F).
2. Brown meat in a cast iron skillet.
3. Drain most of the fat and return to skillet.
4. Add in mushrooms, green pepper, and onion.
5. Cook until vegetables are soft.
6. Stir in desired amount of Worcestershire sauce and season with salt and pepper.
7. Reduce heat to low, and stir in cream cheese and Greek yogurt.
8. Stir until melted and combined.
9. Top with shredded cheese.
10. Broil for about 3 minutes, or until melted.
11. Serve with sliced baguette for dipping.

Wood’s Kitchen Blended Burger

A mouth-watering Worcestershire glazed double mushroom burger with charred vidalia onions served on a mushroom salted brioche bun.

Yield: 8 4 ounce burgers

Ingredients

Worcestershire Glaze:
1 c Worcestershire sauce
1⁄4 c light corn syrup
2 tbsp thyme leaves
Pinch cayenne pepper
Pinch white pepper

Charred Onions:
2 vidalia onions, sliced into -inch rings
2 tbsp grapeseed oil
Salt and pepper to taste

Burger Patties:
20 oz blend of ground chuck and short rib with a 65/35 meat-to-fat ratio
12 oz crimini mushrooms, finely chopped
Salt and pepper to taste Vegetable oil
8 toasted heavy brioche buns

Directions

Worcestershire Glaze:
In a saucepan over medium-high heat, reduce Worcestershire sauce by half, about 12-15 minutes. Add corn syrup, thyme, cayenne, and white pepper. Let sauce reduce by a quarter or until thick and syrupy, about 7 minutes. Remove from heat.

Charred Onions:
Separate onions into rings. In a large bowl, season onions with grapeseed oil and salt and pepper. Heat a cast-iron skillet over high heat to smoking point. Add onion rings to skillet and allow to char, about 1 minute. Flip and continue to cook, about 1 minute. Remove onions from pan and place in an airtight container to steam using the residual heat.

Burger Patties:
In a large bowl, combine ground beef and chopped mushrooms. Form into eight 4-ounce balls and season with salt and pepper. Meanwhile, heat a cast-iron skillet over high heat to smoking point. Lightly oil the skillet and add burgers.

Working with 2 burgers at a time, sear for 2 minutes. Using a spatula, atten burger balls and and continue to sear for 30 seconds. Flip and continue to cook for 1 minute. Remove from pan and brush with Worcestershire glaze. Continue with remaining 6 patties.

Place each cooked burger patty on the bottom half of the toasted buns. Top patties with mound of charred onions and brush with Worcestershire glaze. Top with bun and serve.

Concha Burger

Ingredients for 6 Patties:

36 oz. ground beef sirloin
10 oz. pork chorizo
12 oz. Shiitake mushrooms
salt and peppercorn medley to taste
2 cloves minced garlic

Toppings per 6 Burgers:

6 slices tomato
12 slices homemade pickled cucumber (recipe below)
6 slices smoked gouda cheese
3 oz. Enokitake mushrooms for topping
6 oz. chipotle aoili
6 oz. strawberry fig jam (recipe below)
6 eggs fried in duck fat
12 slices applewood bacon.
Head of butter lettuce

Directions for Patty:

Combine the sirloin, pork chorizo, salt, peppercorn mix and garlic in a medium bowl. Finely mince the Shiitake mushrooms using a food processor or knife. Add the raw mushrooms to the meat mixture and mix until combined. Form the mixture into 6 patties and set on a baking sheet. Refrigerate for at least one hour. Grill burgers on flat-top grill or cast iron skillet for 3-5 minutes per side. Top with gouda and cook until melted.

Pickling Dressing:

2 oranges, peeled and cut into quarters
2 limes, peeled and cut into quarters
2 cups white vinegar
1 cup rice vinegar
1 1/2 cups sugar
1 tsp. of salt
1 pinch ginger
1 red onion, sliced
1 cucumber, sliced

Directions for Pickled Onions and Cucumbers:

In a sauce pan, combine all ingredients over medium-high heat. Boil until sugar dissolves, then remove from heat. Add the red onions and cucumbers to the hot liquid. Once the onions are wilted, remove from the liquid. Leave cucumbers in the hot pickling liquid for one additional hour. Remove cucumbers from liquid and set aside.

Strawberry Fig Jam

1 pint fresh strawberries, stems removed
1 pint fresh figs
2 cups sugar
2 tbsp. lemon juice
1 tbsp. vinegar

Directions for Jam:

Add strawberries, figs, sugar, lemon juice and vinegar to a medium sauce pan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for 20 minutes, or until the mixture is thick. Let cool.

Concha Buns

Concha dough:
3 tsp. active dry yeast
1/2 cup warm water (105° F to 115° F)
1 egg
1 tsp. salt
1 tsp. sugar
1/3 cup butter, melted
3 3/4 cup flour
3 tbsp. baking powder

Concha topping:
1/4 cup butter
1 vanilla bean
1/2 cup flour
1/3 cup granulated sugar

Directions for Concha:

Preheat oven to 350°. Add yeast and water to large mixing bowl, and stir until dissolved. Add egg, salt, sugar, butter, flour and baking powder. Mix to combine. Transfer dough onto a lightly-floured surface, and knead until the dough is smooth and elastic. Divide the dough into 2 ½ oz. balls and place on a baking sheet.

To make the topping, combine all ingredients in a medium bowl and mix until a silky sugar dough icing is formed. Divide the dough into six equal parts and pat into a circle. Place a circle of topping dough onto each Concha ball, shaping it down over the sides. Make five or six cuts across the topping to form a criss-cross pattern., then refrigerate for one hour. After the dough has risen, bake for 11 min at a 350°.

Burger Assembly:

Slice concha in half and spread one half with aioli and other half with jam. Place the blended burger on the bun, then top with tomato, lettuce, fried egg, bacon, pickled cucumber and Enokitake mushrooms. Enjoy!

The Mushroom Monster

Yield: 4 blended burgers

Ingredients:

2 cups ground beef
2 cups cooked mushroom gills about 12 large mushrooms scraped
8 slices of bacon baked till done 15 min 375′ flip at half
4 slices fontina cheese
4 large buns 1 toasted if preferred
4 slices of tomato
4 red onion slices
4 lettuce leaves
1 smear of mayo
1 dollop of ketchup to taste

Seasoning:

1 1/2 tbs dried thyme
1 teaspoon Worcester powder
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon mustard powder
This will season 3 batches of burgers

Directions:

Take the mushroom Gills only – save the bodies for another dish. Dice the gills and cook in a dry pan (non-stick skillet) at medium heat until all moisture is removed. The time depends on the freshness of the mushrooms. Should be 10- 15 minutes. They should be very dry.

Cool the mushrooms.

Combine with the meat.

Form 4 1/2 pound patties these will be large burgers. Match to your bun size – a bit bigger for shrinkage and about 1/2 inch thick. Season the patties generously with the spice blend.
Cook the burgers in a skillet at medium heat till they are done (170 degrees). Cook medium – add a bit of butter if needed.

Place the cheese on the burgers and give a minute to melt.

Arrange the burgers on the buns, add the back, lettuce tomato onion and ketchup and mayo if desired.

Top the bun and enjoy.

Mediterranean Blended Burger

Prep time: 15 minutes
Cook time: 10-15 minutes
Servings: 4

Ingredients

1/2 pound crimini or white button mushrooms
2 tablespoons olive oil, divided
1 pound ground beef
1/2 teaspoon salt
4 buns

Directions

Finely dice mushrooms or gently pulse in food processor.

In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.

Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined.

Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun.

Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions.

Easy Mushroom Kefta Kebob

Tender and juicy ground beef and mushroom kebobs are bursting with flavor! This easy mushroom and kefta kebob recipe is a perfect way to become a blendetarian and enjoy all the flavors of beef but with half the calories!

INGREDIENTS

1 Lb. Ground Beef 15% fat
12 oz of crimini mushrooms
2 Handfuls parsley
1 Onion, roughly chopped into large pieces
2 tsp. salt
1 tsp. black pepper
2 tsp. sumac
1 tsp. 7 spices
extra salt and pepper for mushroom seasoning
1 tbsp olive oil

Yogurt Sauce
1 cup Greek Yogurt or Labne (Middle Eastern Yogurt)
2 tbsp chopped parsley
1 tsp chopped dill

INSTRUCTIONS

1.Clean the mushrooms well and dry them thoroughly with a towel.
2. Place in a bowl with olive oil and sprinkle with some salt and pepper.
3. Preheat grill to high heat or oven to about 400 degrees and roast or grill until tender. About 10 minutes. Set aside and allow to cool.
4. In a food processor, add the mushrooms, parsley, onion and all the spices. Pulse a few times until everything is smooth.
5. Add to ground beef to the food processor. Pulse to incorporate
6. Chill for at least an hour in the fridge. If the meat does not cool, it has a higher risk of falling off the skewers while cooking.
7.Shape into long sausage shapes around thick skewers.
8.Preheat your grill. The ideal grill to use is one with charcoals, however if one is not available a gas grill is just fine. In the winter times I use a hot 450-degree oven and it works out great as well.
9.Spray down your grill with non stick spray. Place skewers on grill, careful to rotate every 5 minutes until meat reaches an internal temperature of 155 degrees F.

Yogurt Sauce
10.Combine herbs and yogurt and serve alongside kebobs.

NOTES
1. If thin skewers are used the meat will fall off the skewers. Sometimes, the skewers just do not work for me. So I simply shape them into long sausages and grill that way. You can place the skewers in just for presentation when they are done.
2. Make sure you do NOT move the meat off the grill until it releases easily. The meat will form a nice crust when it is ready to be flipped and will not stick to the grates.