Posts Tagged ‘Blend’

Chef Dan Long’s Blended Burger

Prep Time: 20 minutes
Grill Time: 10 minutes
Serves: 4

Ingredients:

1 lb. 80% lean ground beef
½ lb. ground lamb
2 c. finely chopped Shiitake Mushrooms
2 tsp. Worcestershire Sauce
1 tbs. mushroom powder*
1 Yellow Onion, thinly sliced and caramelized**
Fresh sliced gruyere cheese
½ c. Fresh Arugula
¼ c. of Garlic + Thyme Aioli
Salt and cracked pepper, to taste
4 Brioche Buns (or hamburger buns of your choice)

Method:

1. In a bowl, combine ground beef, lamb, chopped shiitake mushrooms, mushroom powder, Worcestershire Sauce, salt and cracked pepper. Mix well and form into patties.
2. Cook on grill until prepared to your liking, adding cheese if desired.
3. Assemble on toasted brioche bun with Aioli, caramelized onions, arugula and other toppings as desired.
4. Enjoy!

Argyll Whiskey Beer’s “Fungi” Burger

Serves: 10-15, 6 ounce portions

Ingredients

5 lbs. 80/20 Ground beef
4 lbs. cremini mushrooms
3 tbsp garlic

Directions

Fine dice mushrooms and mince garlic, dry in sauté pan over low heat.
Cool mushrooms, fold into meat.
Cook medium, and serve with butter braised leeks and gruyere.

Muenster Stuffed Veal and Mushroom Burger

Ingredients

16 oz. Veal Ground
8 oz. White Button Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 tbsp. Garlic Powder
1 tsp Onion Powder
1 tbsp. Salt
1 tsp. Black Pepper
3 tbsp. Parsley, chopped
4-6 ea. Muenster Cheese Sliced
4-6 ea. Ciabatta Rolls

Topping
2 tbsp. Canola Oil
6 oz. White Button Mushrooms Sliced
1/4 cup Steak sauce
2 tbsp. Parsley, chopped

Directions

1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

2. Form the meat mixture in 8-12 burgers, about 2 1/2 oz. per patty. Place one slice of Muenster cheese on half of the burgers and top with the second burger. Seal the two burgers together.

3. To make the topping, heat canola oil in a medium sauté pan. Add the mushrooms and brown for 2-3 minutes. Add the steak sauce, and chopped parsley. Stir to incorporate. Reserve warm.

4. Grill each burger for 2-3 minutes each side or until the burgers reach an internal temperature of 160°f.

5. Serve on toasted Ciabatta rolls and top with 2 tbsp. of mushroom topping.

Nutrition information

Per serving: 355 k/Cal; 21 g protein; 37 g carbohydrate; 2 g fiber; 13 g fat; 4 g saturated fat; 57 mg cholesterol; 819 mg sodium.

Blended Turkey Meatloaf

The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavorful and moist.

Ingredients:

1/2 lb. mushrooms, finely chopped
1 lb. lean ground turkey
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
1 cup breadcrumbs
1 egg
3 tbsp mustard
3 tbsp brown sugar
1/3 cup ketchup

Directions:

Preheat the oven to 350

In a large mixing bowl, combine mushrooms, turkey, onion, seasoning, breadcrumbs and egg; mix until evenly combined. Form into lightly greased loaf pan.

In a small bowl mix together mustard, sugar and ketchup.

Pour sauce over top of meatloaf, spreading until even. Cover with foil.

Bake for 60 minutes, or until cooked through.

 

Nutritional Information: Calories: 280, Total Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 90 mg, Sodium: 410 mg, Total Carbohydrate: 26 g, Dietary Fiber: 2 g, Sugars: 12 g, Protein: 18 g

Blended Chili & Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Yield:

Makes 8 servings

Ingredients:

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can beef broth
1 can (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked

Garnishes: Shredded cheese, sour cream, cilantro

Directions:

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large saucepan, brown meat and mushrooms with chilli seasoning.

Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.

Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.

Serve topped with cheese, sour cream and cilantro.

 

Nutritional Information: Calories: 370, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 45 mg, Sodium: 690 mg Total Carbohydrate: 43 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 23 g

Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavorful, simple to make and a lighter alternative to a traditional beef burger.

Yield: 6 (1/4 lb.) patties

Ingredients:

1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. 95% lean ground chicken
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
6 hamburger buns
6 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Directions

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

2. In a large bowl combine mushrooms, chicken, onion and garlic; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

3. Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt

4. Place patty on warmed bun and top with lettuce, tomato and red onion.

Nutritional Information: Calories: 370, Total Fat: 15 g, Saturated Fat: 6 g, Cholesterol: 115 mg, Sodium: 610 mg, Total Carbohydrate: 35 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 25 g

Blend Lasagna Roll Ups

Lasagna noodles are spread with a ricotta and spinach mixture and a blend of ground beef and mushrooms, then rolled up tight and topped with your choice of sauce.

Yield:

12 Lasagna rolls

Ingredients:

1/2 lb. mushrooms, finely chopped
1/2 lb. lean ground beef
1 small onion, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1½ cups ricotta cheese
1 egg, lightly beaten
1 tsp Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella

Directions:

Preheat oven to 350°F.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large skillet, cook meat, mushrooms and onion.

In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.

Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.

Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.

Cover and bake for 30-35 minutes.

 

Nutritional Information: Calories: 360, Total Fat: 10 g, Saturated Fat: 4.5 g, Cholesterol: 45 mg, Sodium: 320 mg,
Total Carbohydrate: 49 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 19 g

Blended Shepherd’s Pie

This updated version of shepherd’s pie is a a blend of ground beef, chopped mushrooms and mixed vegetables and topped with whipped mashed potatoes.

Ingredients

4 large russet potatoes, cut into chunks
1/2 cup milk
1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, chopped
1 tsp garlic & herb seasoning
2 tbsp flour
1/2 cup beef broth
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1 tsp Worcestershire sauce
2 tbsp tomato paste
1/4 tsp salt
1/2 cup shredded cheddar cheese (optional)

Directions:

Preheat oven to 375°F.

In a large saucepan, cook potatoes in boiling water for 15-20 minutes, or until tender. Drain and return to saucepan. Add milk and mash until potatoes are smooth.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large skillet, cook meat, mushrooms, onion and seasoning until meat is no longer pink. Drain if needed. Stir in flour; cook and stir 1 min. Add broth, vegetables, Worcestershire sauce, tomato paste and salt; cook 5 min., stirring occasionally.

Spoon into 9×13 baking dish, cover with mashed potatoes.

Bake 20 minutes or until heated through. Remove from oven and top with shredded cheese; bake 3-5 minutes or until cheese is melted.

 

Nutritional Information: Calories: 460, Total Fat: 16 g, Saturated Fat: 7 g, Cholesterol: 65 mg, Sodium: 370 mg,
Total Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 25 g

Blended Turkey with Avocado Mushroom Burger

Theses juicy turkey burger are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.

Yield:

6 (1/4lb.) patties

Ingredients:

1/3 lb. mushrooms, finely chopped (5-6 medium-sized creminis)
1 lb. lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
1/2 cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
6 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Directions:

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/4 lb.) and place onto a baking sheet. Refrigerate for one hour.

Cook patties either on the barbecue or on the stove-top until internal temperature reaches 160°F.

Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.

 

Nutritional Information: Calories: 370, Total Fat: 16 g, Saturated Fat: 4 g, Cholesterol: 90 mg, Sodium: 380 mg,
Total Carbohydrate: 37 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 22 g

Individual Blended Chicken Pot Pies

In this classic, easy-to-make chicken pot pie we have blended in finely chopped mushrooms for boosted flavor and an extra serving of veggies.

Yield:

6 ramekins

Ingredients:

1/2 lb. mushrooms, finely chopped
1/2 lb. lean ground chicken
1/2 tsp garlic & herb seasoning
1 medium onion, finely diced
2 tbsp butter
1 tbsp flour
1 cup chicken broth
½ cup cream or milk
1½ cups frozen peas, carrot, corn blend
1/4 tsp salt
frozen puff pastry, thawed

Directions:

Preheat oven to 350°F.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a large skillet, cook meat, mushrooms, onion and seasoning. Set aside.

In a saucepan melt butter. Whisk in flour until smooth. Gradually whisk in broth and cream. Slowly bring to a boil while stirring until thick. Stir in chicken and mushroom mixture, frozen vegetables and salt. Divide mixture among 6 ramekins.

On a lightly floured surface, cut frozen puff pastry to size. Place dough over ramekin, sealing the edges. Make several slits in the center to allow for venting. Place ramekins on a rimmed baking sheet.

Bake the pot pie for 25-35 minutes, or until the puff pastry is lightly browned.

 

Nutritional Information: Calories: 370,. Total Fat: 24 g, Saturated Fat: 6 g, Cholesterol: 45 mg, Sodium: 400 mg,
Total Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 13 g

Blended Classic Beef Burgers

Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

Yield:

6 (1/3lb.) patties

Ingredients:

1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, finely diced
1 clove garlic, minced
6 hamburger buns

Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Directions:

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.

In a large bowl combine mushrooms, beef, onion and garlic; mix all ingredients until incorporated. Form into 6 patties. Place on parchment lined baking tray and chill in refrigerator for 30-45 minutes.

Cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.

Place patty on warmed bun and top with lettuce, tomato and red onion.

Note: In a rush? Place formed patties on parchment lined baking tray and place in the freezer for 15 minutes.

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Yield:

Approximately 20 meatballs

Ingredients:

1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Directions

Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.

In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.

Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.

 

Nutritional Information (per 1 meatball): Calories: 70, Total Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 25 mg, Sodium: 40 mg, Total Carbohydrate: 3 g, Dietary Fiber: 0 g. Sugars: 1 g, Protein: 5 g