Posts Tagged ‘burger’

Argyll Whiskey Beer’s “Fungi” Burger

Serves: 10-15, 6 ounce portions


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


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.

Belly Acres Mushroom State of Mind

Mushroom State of Mind, topped with pickled squash, roasted red peppers, bibb lettuce and ginger-lime aioli.

Recipe courtesy of Chef Rob Ray, Belly Acres Restaurant


Mushroom+Beef Patty:
4lbs. Chopped Button Mushrooms
10lbs. Beef


1. Cook mushrooms with a 1 tablespoon of Olive oil till tender.
2. Strain mushrooms and cool
3. Mix well with beef and form into patties
4. Season with salt and pepper before cooking


Ginger Lime Mayo
3c. Dukes Mayo
3T. Soy Sauce
4T Ginger (minced)
3T. Honey
1/2c. Lime Juice
1/2t. Red Pepper Flakes


1. Mix all ingredients, Refrigerate for 12 hours before serving.


Pickled Summer Squash
2qt. Sliced Summer Squash
4c. Water
2c. White Vinegar
6t. Sea Salt
1t. Celery Seed
1t. Mustard Seed
1/2t. Red Pepper Flakes
1/2t. Whole Black Pepper


1. Pack quart jars with sliced squash.
2. Mix water, vinegar and salt together
3. Distribute spices into the jars
4. Fill with the mixed brine.
5. Refrigerate for 1-2 days before serving.

Mushroom Bacon Butter Burgers

The mushrooms are pulsed to a perfect consistency and then are blended in with our ground beef. Add a few slices of bacon and the cheese of your choice and you’re all set to serve up a this divine burger worthy of any of your summer grill fests.

Yield 6
Prep Time: 10 minutes
Cook Time: 10 minutes


1.75 pounds ground beef
4 ounces fresh mushrooms – pulsed
kosher salt/black pepper
2 tablespoons unsalted butter – cut into 6 equal portions
6 slices cooked bacon
6 slices cheese
6 hamburger buns


Into a large mixing bowl add: ground beef, mushrooms. Season with salt and pepper. Mix to combine.

Freeform 6 equal sized hamburger patties. Press 1 cube of cut butter into the middle of each patty. Set aside.

Preheat a grill pan over medium -high heat. Place patties onto grill pan (working in batches if necessary). Grill until at desired doneness. Flipping half way through.

Top patties with cheese during last minute of cooking and cover with pan with lid so that cheese melts. Prior to serving top with a slice of bacon.

Mushroom Beef and Swiss Burgers

If you are on the hunt for the ultimate burger look no further. This burger is full of flavor, is ultra moist, as well as drip down your chin juicy.


1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
extra swiss cheese
dijon mustard
** can also add tomatoes and pickles if you like


  1. Finely chop 1/2 pound of the mushrooms using a food processor.
  2. Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
  3. Equally divide the meat into 4 balls.
  4. Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
  5. Thinly slice the remaining mushrooms.
  6. Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
  7. Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
  8. Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
  9. Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
  10. If you want more cheese on your burger, add to the top after flipping the burgers.
  11. Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
  12. Serve.
  13. Eat.

Mushroom Swiss Burger

This Mushroom Swiss Burger is the perfect addition to your summer cookout menus! Packed full of steakhouse flavor with delicious swiss cheese, this is one burger everyone will love!

Yield: 4 servings
Total Time: 15 minutes


1 (8-ounce) package portobello mushrooms, diced
1/2 cup Panko bread crumbs
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 medium sweet onion, diced 2 cloves garlic, minced
2 large eggs, lightly beaten olive oil
4-6 slices Swiss cheese
4 hamburger buns favorite burger toppings


  1. Add mushrooms, Panko crumbs, Worcestershire sauce, salt, pepper, onion, garlic and eggs to a medium bowl. Stir to combine well.
  2. Drizzle olive oil into a medium skillet over medium heat. Form patties of the mushroom mixture and place in the skillet. Cook about 3 to 5 minutes on each side, making sure lightly browned and cooked throughout. Remove from skillet and serve with Swiss cheese, buns and favorite burger toppings.

Mushroom, Blue Cheese, and Caramelized Onion Burger

A combination of mushrooms finely chopped and simply folded into some ground sirloin add a few seasonings, grill, and top with caramelized onions, bacon, blue cheese and crispy onion rings.

Yield: Makes 4 burgers


For the Burger:
2 pounds of 85/15 ground sirloin
1 cup of cremini mushrooms
1 cup of domestic mushrooms
soy sauce to taste
Worcestershire to taste
Tabasco to taste
2 tablespoons of olive oil, or bacon fat drippings from the cooked bacon
Kosher salt and cracked black pepper to taste

For the Toppings:
2 thickly sliced sweet onions
1 teaspoon of unsalted butter
1 teaspoon of sugar
blue cheese crumbles
8 crispy cooked bacon strips
cooked onion rings
8 slices of mozzarella cheese
4 toasted brioche buns


1. Caramelized onions: In a large sauté pan on medium high heat add in the butter and caramelize the onions until golden brown. Add in the sugar to help brown. Note: May take up to 30 to 40 minutes to caramelize.
2. Preheat the grill to high (450° to 550°).
3. Burger: Add the mushrooms to a food processor and blend until smooth. Add the pureed mushrooms to a large bowl and thoroughly mix together with the ground sirloin, soy sauce, Worcestershire, Tabasco, salt and pepper. Form 8 patties with your hands and set on a sheet pan lined with parchment paper.
4. Brush the burgers with the olive oil, season them lightly with salt and pepper, and add them to the grill oiled side down. Once they are on the grill brush the other side with olive oil and season with salt and pepper. Cook for 3 to 4 minutes on each side or until golden brown grill marks have been formed or to your desired internal temperature have been achieved.
5. To keep the flames down use ice cubes were fire is consuming the burger to help tone down the flames and smoke.
6. Toast the brioche buns on the grill for 2 minutes until crispy.
7. To serve: place 1 cooked burger patty down on the brioche bun followed up with a slice of mozzarella cheese and then repeat the process again. Add on 2 tablespoons of the caramelized onions, 2 strips of bacon, and then 1 tablespoon of the blue cheese crumbles. Top it off with a few cooked onions rings, and then of course the top of the bun. Enjoy!

Backyard Beef and Roasted Mushroom Blend Burger

Yield 4 servings


1 pound lean ground beef
8 ounces button or cremini mushrooms, sliced
2 tablespoons olive oil*
Sea salt and pepper to taste


Pre-heat oven to 400 degrees.

Toss mushrooms with one tablespoon of olive oil, salt and pepper (to taste). Arrange, in a single layer, in a baking dish. Bake for 10-15 minutes or until tender. Drain and finely chop.

In a medium sized bowl, combine beef with chopped mushrooms, salt and pepper. Mix to combine.

Divide the beef-mushroom blend into four equal portions and form into patties.

Heat grill, grill-pan or skillet to medium high. Cook burgers for 4 minutes per side (for medium) or to desired doneness. Pair with your favorite bun and toppings.

*remaining one tablespoon of olive oil can be used if cooking burgers in a skillet or grill pan.

Blended Chicken Cheeseburgers

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


6 (1/3lb.) patties


1/2 lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
1/2 tsp garlic & herb seasoning
1/2 cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles


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

In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook 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

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

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.


6 (1/3lb.) patties


1/2 lb. mushrooms, finely chopped
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


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 (1/3 lb), and cook 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

Pepper-Crusted Burgers Filled With Roasted Mushrooms and Swiss Cheese

Serves: 4
Active Time: 30 minutes
Total Time: 1 hour


For the Mushroom Stuffing:
8 ounces mixed mushrooms, sliced
8 ounces baby Portobello mushrooms, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
1/2 teaspoon fresh-squeezed lemon juice
3 sprigs fresh thyme
Kosher salt and black pepper

For the Burgers:
1 1/2 pounds ground beef
1 1/2 tablespoons grated onion
1 tablespoon steak sauce
1 teaspoon garlic powder
4 slices of Swiss cheese, plus (4) 1 ½” cubes Swiss cheese
1/4 cup cracked black pepper for crusting
4 hamburger buns
Toppings, as desired


Adjust oven rack to lower-middle position and preheat oven to 400°F.

Place mushrooms garlic, olive oil, vinegar, lemon juice and thyme in a 13″ x 9″ baking pan. Season with salt and pepper and toss to combine. Transfer to the oven to cook until liquid is absorbed and mushrooms are tender, stirring halfway through, about 25 minutes total. Remove from oven. Discard thyme, scoop mushrooms onto a cutting board and finely chop mushrooms.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Place ground beef, onion, steak sauce and garlic powder in a large bowl. Season with salt and pepper and thoroughly combine using hands. Do not over-mix.

Divide meat into four equal portions. Fill each patty with a cube of Swiss cheese and 1 1/2 tablespoons of mushroom filling, creating burgers with thick, flat sides.

Place 1/4 cup pepper on a plate. Roll burgers through the pepper along the outsides to crust the rims.

Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until well charred and center of burgers register 110°F on an instant read thermometer, about 5 minutes. Place cheese on top of burgers and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium, 1 to 2 minutes longer. Transfer burgers to a large plate.

Toast buns over center of grill until golden brown and warmed through. Top burgers as desired, place in buns, and serve.

Nage Bistro Mushroom Burger


10 lbs ground prime rib
2 cups mushroom duxelles (recipe follows)
2 cups shredded Parmesan
6 tbs Worcestershire sauce
7 shakes Tabasco sauce
1 tbs garlic minced
2 tbs oregano chopped
4 oz truffle oil
Salt and pepper to taste


1. Add all ingredients to a bowl and mix thoroughly.
2. Check for seasoning and form into 7 oz patties.
3. Cook to your desired temperature.


Mushroom Duxelles


2 tablespoons olive oil
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
Coarse salt and freshly ground pepper


1. Add oil to a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes.
2. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes.
3. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Season with salt and pepper.
4. Let cool completely.

Deconstructed Chile Relleno Mushroom Burger

Serving Size: 4 burgers

Recipe Ingredients:

For Burgers:
1/2 pound 95% ground beef, extra lean
10 ounces white button mushrooms, chopped finely
1/4 teaspoon cumin
1 teaspoon oregano
1 teaspoon black pepper, ground
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup breadcrumbs or coconut flour (to keep gluten-free)
1 egg

Chile Relleno:
2 large poblanos
1/3 cup part skim mozzarella cheese, shredded

Chunky Tomato sauce:
2 tomatoes, chopped
2 garlic cloves, minced
1/2 yellow onion, diced
1 Tablespoon olive oil

Crema topping:
1/3 cup Mexican crema or plain fat free Greek yogurt
1 garlic clove, minced 1/2 lemon, juiced

4 Potato hamburger rolls

Recipe Directions:

For Burgers: (cook while peppers are grilling)

  1. In a medium bowl, mix in the ground beef and mushrooms together. Add the spices, breadcrumbs, and egg and continue to mix until well combined. Divide into 4 patties.
  2. Do not cook burgers until the poblanos peppers are finished roasting. Grill on a skillet for 7 minutes on each side until medium rare. Keep burgers warm in oven.

For Chile Rellenos:

  1. Preheat oven to broil. Place large poblano peppers on a baking sheet lined with foil and lightly oil the peppers. Place baking sheet on second to highest level in oven. Broil for 10-12 minutes rotating the pepper every 3 minutes. The skin on the pepper will start bubbling, and gets toasted and blackens. No burning though!
  2. As soon as the peppers are removed from oven, place peppers in a plastic ziplock bag to allow peppers to sweat, allowing the pepper skin to soften. After 10-15 minutes, remove peppers, and remove outer pepper skin with a paper towel. Using gloves and a knife, carefully remove the stem and empty some of the seeds. This keeps the pepper a bit spicy. If you prefer a less spicy pepper, then remove all seeds.
  3. Split the pepper in half and fill with half of the mozzarella cheese and close the pepper, repeat with second pepper. Heat a medium nonstick pan with 1 Tablespoon olive oil on medium heat. Grill peppers for 5 minutes on each side or until cheese is melted. Cut each pepper in half for a total of 4 chile rellenos.
  4. For tomato sauce (prepare while roasting peppers): In a medium skillet, sauté onions and tomatoes in olive oil over medium-high heat for 7 minutes. Add garlic and cook for another 5 minutes. Add the grilled chile relleno to the tomato sauce.

For crema sauce (topping):

  1. Mix crema or sour cream, lemon juice and garlic until well combined.


  1. Toast the potato buns. Add one burger patty to base of bread. Top each burger with a chile relleno with tomato sauce. Add a dollop of crema on top and close with a hamburger top. Enjoy!