Posts Tagged ‘burgers’

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.

Italian Turkey Sausage Sliders

Score major points at your next gathering with these Italian Turkey Sausage Blended Sliders.
Makes 6 sliders

Ingredients:

2 teaspoons olive oil, divided
8 oz whole baby Portobello mushrooms, finely chopped
1lb bulk Italian turkey sausage
½ small onion, finely chopped
1 egg
¾ cup shredded mozzarella cheese
pinch of coarse salt and fresh ground pepper
2 bell peppers (any color) sliced thin
1 sweet onion, sliced thin
½ teaspoon dried oregano
salt and pepper to taste
6 Italian dinner rolls

Directions:

1. Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add finely chopped mushrooms to skillet and cook for about 5-7 minutes, until completely cooked down. Set aside to cool.

2. Add Italian turkey sausage, chopped onion, egg, mozzarella cheese and cooled mushrooms to a large bowl. Season with coarse salt and fresh ground pepper. Using your hands, gently combine and form into 6 patties. Place in the refrigerator for 15 minutes to set before grilling.

3. While your burgers are in the refrigerator, prepare your pepper and onion topping. Heat remaining teaspoon olive oil over medium-high heat in large skillet. Add peppers and onion to skillet, season with salt, pepper and oregano. Let cook for 15 minutes, occasionally tossing will cooking.

4. Heat your grill to medium-high heat. Place burgers on lightly oiled grill (or you can brush a little oil on each patty to prevent sticking). Cook burgers for about 7 minutes on each side, until completely cooked through.

5. Serve on Italian dinner rolls with sautéed peppers and onions, ketchup and mustard.

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.

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.

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.

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.

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.