Posts Tagged ‘burger’

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.

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.

Vegan Mushroom Burger

Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

To prepare the patty:

2-3 pounds’ Portabella mushrooms, cleaned & chopped
1-2 pounds’ shiitake mushrooms, cleaned & chopped
1-2 pounds Cremini mushrooms, cleaned & chopped
2 Cups Cooked Lentils & Rice (See Recipe on bottom) Or 2 cups cooked rice or lentils of choice
1 cup panko bread crumbs (you can use corn flour, almond flour, chickpea flour or finely chopped nuts instead to make it gluten free)
2 tablespoons granulated onion
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon cinnamon
1 table spoon salt
2-3 tablespoons oil
¼ cup red wine

Lentils and Rice

2 tablespoons olive oil
1 large white onion, julienned
1 pound bag of lentils, rinsed and sorted
1 cup basmati rice
Sea salt or regular salt
5 – 6 cups of water

Directions

First in large pan oil & add all the mushroom a little at a time not crowding the pan, they will all are sautéed add in red wine to deglaze. Cook off till very little wine is left. Set aside to cool. Then using a food processor, puree into a paste, add lentils & rice and pulse till it comes together.

Place in larger bowl and mix in until they come together (do not over mix) add spices & panko. Then form into burgers and grill.

In a large pan, add olive oil and turn on medium heat. Add onion and a pinch of sea salt (regular salt is fine). Caramelize until onion is very dark brown and crispy. Pour 5 to 6 cups of water into your pan with the rest of the onion, the water should turn very brown in color.

Bring water to a boil. Reduce heat and simmer until the lentils are tender (about 40 minutes) and about 2 cups of water are remaining in the pan. Add uncooked basmati rice. Reduce heat and let simmer until water has almost completely absorbed. Turn off heat, cover pan, and let steep for about 10 minutes. Your lentils and rice are ready to serve.

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun

Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.

Yield: 6 burgers

Ingredients

For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar

For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste

For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns

Directions

1. Preheat the grill to high heat.
2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
4. Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. 5.Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
6. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
7. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.

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.

Cedar’s Cafe Blended Burger

In coming up with this burger, we imagined a classic burger with our own Middle Eastern twist & had fun doing it! Taking classic ketchup, mustard & mayo, reducing the processed sugar & fat making it a healthier option with twice the flavor. Feel free to change up the mushrooms to what you love the most, more is better in this case. You will not even taste them! Mushrooms add backbone to the patty itself & meatier.

Yield: 4 (about 8 ounce) burgers

Ingredients

Tahini Remoulade:
1 bunch chopped dill
1 c tahini paste
1⁄2 c grated cucumber
1⁄2 c low-fat plain Greek yogurt
1⁄2 c minced pickles
1⁄4 c chopped capers
1⁄4 c diced pepperoncini
1⁄2 lemon, juiced
4 to 5 minced garlic cloves

Pomegranate Ketchup:
14 oz canned whole tomatoes in juice
1⁄4 onion, chopped
2 garlic cloves, chopped
1 tbsp olive oil
1⁄4 c tomato paste
1⁄2 tsp paprika
1⁄4 tsp allspice
1⁄4 tsp cinnamon
1⁄4 tsp salt
1⁄4 c vinegar
2 tbsp plus 2 tsp light brown sugar
2 tbsp plus 2 tsp
pomegranate molasses

Banana Pepper Curried Mustard:
6 oz jarred yellow banana peppers, drained and chopped 1⁄4 yellow onion, chopped
1⁄4 bell pepper, chopped
1 tbsp grated ginger
2 tbsp apple cider vinegar
1⁄2 tsp agave nectar
1⁄2 c whole grain Dijon mustard 2 tbsp curry powder
Salt

Balsamic Onions:
1 medium yellow onion, very thinly sliced
1 c balsamic vinegar

Burger Patties:
2 to 3 tbsp butter
3 lb mixed portobella, shiitake, and crimini mushrooms, cleaned and chopped
1⁄4 c red wine
1 lb ground beef chuck
1 lb ground beef short rib
1⁄4 lb ground lamb fat
2 tbsp garlic powder
2 tbsp granulated onion
2 tbsp smoked paprika
1 tsp cinnamon
1 tbsp salt
8 oz red wine

To serve:
8 oz spinach
8 slices pepper bacon 8 oz goat cheese
1 sliced avocado
4 ciabatta buns
2 tbsp fig jam

Directions

Tahini Remoulade:
In a large bowl, mix together all ingredients. Adjust the seasonings to taste. Let chill for 12 hours.

Pomegranate Ketchup:
In blender, purée whole tomatoes. In a medium pot, heat
oil over low heat, sauté onion and garlic until golden, about 25 minutes. Add puréed tomatoes, tomato paste, paprika, allspice, cinnamon, and salt. Cook for 1-2 minutes, add vinegar and sugar. Cook uncovered on low heat until sauce thickens. Cool, season with salt and pepper, and add pomegranate molasses. Set aside.

Banana Pepper Curried Mustard:
Place all ingredients in a food processor or blender and purée until smooth. Add water, 1 tablespoon at a time, if sauce is too thick. Adjust seasonings to taste. Set aside.

Balsamic Onions:
In a large sauté pan, cook sliced yellow onion and balsamic vinegar on low heat for 30-45 minutes until onions are caramelized and vinegar is syrupy.

Burger Patties:
In large pan over medium heat, melt butter. Add chopped mushrooms, a little bit at a time to avoid crowding the pan. Continue to sauté, about 15 minutes, add red wine and deglaze. Cook until wine has evaporated, about 5 minutes. Set aside to cool. Using a food processor, purée cooled mushrooms until smooth.

In a large bowl, mix the ground chuck, ground short rib, and lamb fat until they come together (do not over mix). Add spices and cooled mushroom paste. Form into four 8-ounce patties.

To cook burger patties, heat a lightly greased, large cast-iron skillet over high heat until smoking point. Cook burgers on one side, about 4 minutes, or until well seared. Reduce heat to medium, flip and continue to cook for 4 minutes, or until thermometer registers 155°F. Add wine, and reduce until burgers have absorbed all of the liquid.

Toast the ciabatta buns and lightly glaze the bottom of each with 1⁄2 teaspoon of g jam. Top with pomegranate ketchup, banana pepper curried mustard, spinach, balsamic onions and bacon. Place cooked patty on top and add tahini rémoulade, goat cheese and avocado. Top with
bun serve.

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!

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Ingredients

16 oz. Veal Ground
10 oz. 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
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method

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 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

Cremini-Lamb Burger

Cremini-Lamb Burger with Charred Scallions, Boursin, Pickles and Tomato on a Potato Roll by Hugh Acheson

Serves: 4

Ingredients:

8 ounces cremini mushrooms
4 tablespoons unsalted butter, at room temperature
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1 tablespoon chopped fresh thyme
1 bunch scallions
1 teaspoon kosher salt
freshly ground black pepper to taste
1 pound ground lamb
1 ripe large tomato tomato
16 crinkle cut dill pickles
1 5-ounce container of Boursin cheese, divided into 4 equal parts
Martin’s potato buns

Directions:

Finely chop the mushrooms.

Add 3 tablespoons of the butter to a large sauté pan (12 inch or so) and place it over medium-high heat. When the butter bubbles and froths add the shallots and cook for 1 minute. Reduce the heat to medium and add the garlic, mushrooms and fresh thyme.

Cook for 10 minutes, stirring often. Season with ½ teaspoon of kosher salt. Remove the mushroom mixture from pan to a large bowl and place into the refrigerator to cool, spreading the mixture out with a spatula so it will cool more quickly.

Clean out the pan with a paper towel, place it over medium-high heat and add the olive oil to the pan. Add the scallions to the pan and char them for 4 minutes on each side. Remove the scallions, chop into ½ inch pieces, and add them to the mushrooms.

Place the ground lamb into a large bowl and season with the remaining kosher salt. Add the cooled mushroom and scallion mixture and mix well to thoroughly incorporate all components. Divide the mixture into 4 equally portioned balls and then form each into patties, about 5 inches in diameter and 1 inch thick. Store them in the refrigerator until ready to grill.

Spread the remaining 1 tablespoon of butter on each bun and toast in a pan over medium heat until each side is a nice buttery brown. Remove and cool while the burgers cook.

Get the grill hot and cook the burgers for 3 minutes per side. When they’re done, rest the burgers off the heat for 3 minutes.

Top each bun bottom with a burger, then the Boursin, then a seasoned slice of tomato, and finish with the pickles. Eat!

Classic 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: fresh tomato, red onion, butter lettuce, cheddar cheese and your favorite spreads.