Posts Tagged ‘burgers’

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.


6 (1/3lb.) patties


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


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.

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.

Bourguignon Burgers with Mushroom “Bacon” and Carrot Chips

Serving Size: 4 – 4 ounce Burgers

Recipe Ingredients:

Burger Patties:
3/4 pound ground sirloin beef, lean
8 ounces white button mushrooms
2 shallots
1/2 teaspoon black pepper
bay leaf
tablespoons olive oil
2 garlic cloves – crushed

Red wine caramelized onions:
2 large yellow onions – sliced thin
1 1/2 tablespoons olive oil
1/3 cup bold red wine (cabernet or merlot)

Mushroom “Bacon:”
8 ounces sliced Portobello mushrooms
1 tablespoon olive oil
1/4 teaspoon liquid smoke
1 tablespoon maple syrup

Carrot Chips:
4 large carrots – sliced thin
1 tablespoon olive oil

3/4 cup reduced fat mayonnaise
tablespoons fresh thyme
2 tablespoons fresh parsley

4 large lettuce leaves
4 whole grain/wheat buns – split

Recipe Directions:

  1. In a food processor, pulse button mushrooms, shallots and garlic until finely chopped. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms, bay leaf and 1/2 teaspoon black pepper. Sauté for 4-5 minutes. Let cool to room temperature. Mix mushrooms with ground sirloin. Form into 4 equal patties. Place in fridge for 10-15 minutes.
  2. Heat 1 1/2 tablespoons oil in large skillet over medium heat. Add sliced onions. Sauté for 18-20 minutes until caramelized. Add red wine and cook for 4-5 minutes until red wine is reduced. Set aside.
  3. Heat oven to 375 degrees. Cover 2 sheet trays with parchment paper.
  4. In a bowl, combine sliced Portobello mushrooms, 1 tablespoon olive oil, liquid smoke and maple syrup. Place on 1 sheet tray in an even layer. Cook for 15-18 minutes, turning mushrooms once. Remove from oven and set aside.
  5. Add carrots and 1 tablespoon olive oil in an even layer on second sheet tray. Cook for 12-14 minutes until crisp, not burned.
  6. In a small bowl, combine mayonnaise, thyme and parsley.
  7. Heat grill or grill pan over high heat. Cook burger patties for 3-4 minutes per side.
  8. Place buns on grill for 2-3 minutes until warmed through.
  9. To assemble: spread 1/4 mayo mixture between top and bottom bun. Add lettuce, then onions, burger patty, mushroom bacon, carrot chips and top bun. Repeat with 3 remaining burgers. Enjoy!

Mushroom Burger Topped with Brie, Zesty Relish & Deep Fried Sweet Pickles

Finely chopped mushrooms blend seamlessly with the lean beef & pork in this juicy burger. Smothered with creamy brie and Zesty Onion Relish, the deep fried sweet pickles are like the cherry-on-top of this great tasting burger!

1 lb. fresh crimini mushrooms, finely chopped and cooked
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 tsp dehydrated minced garlic
1/2 tsp cumin
1/2 tsp dehydrated minced onion
1/2 tsp dried oregano
1/4 tsp hot red pepper flakes
3 slices of brie
1 heaping spoonful of Bick’s Zesty Onion Relish
3-5 slices of deep fried sweet pickles to top

1. In a food processor, finely chop mushrooms.
2. In a large non-stick pan over medium-high heat, cook chopped mushrooms until most of the moisture has been evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine cooled mushrooms, beef, pork and spices. Using your hand mix until incorporated.
4. Form into patties. Place on parchment lined baking tray and chill in refrigerator for 30-45 minutes.
5. Cook either on the barbecue or on the stove-top until internal temperature reaches 160 degrees fahrenheit.
6. Turn off BBQ and place brie on patties. Keep warm until brie starts to melt. Remove from grill.
7. Place burger patty on buns and top with relish. Place deep fried sweet pickles on top and using a skewer, secure them in place. Serve hot!

Deep Fried Pickles
Canola Oil
1 cup of Bick’s Yum Yum Sweet Pickles

1. Heat oil in medium sized pot to 375°F.
2. In three shallow bowls place flour, beaten egg, and breadcrumbs.
3. Dip each sweet pickle into flour mixture, then into egg, then coat pickle with bread crumbs.
4. After all pickles have been breaded, begin to fry in batches. Fry in hot oil for 3-4 minutes, turning once, or until deep golden brown. Remove pickles and place on paper towel to drain.

Sloppy Joes

Revisit your childhood with the retro flavours of a sloppy joe made with more nutritious whole foods including mushrooms.

Serves 4
Prep Time: 20 mins.
Cook Time: 15 mins.


2 cups coleslaw blend
1/4 cup chopped green onion
1/4 cup coleslaw dressing
8 oz fresh button Mushrooms
1 onion, chopped
3/4 lb lean ground beef
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
3/4 tsp salt
1/2 tsp pepper
1 cup tomato sauce
3 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
4 whole-wheat hamburger rolls


Toss the coleslaw with the green onion and dressing until well combined; set aside. Place the mushrooms and onion in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef and pulse until well combined.

Heat the oil in a large nonstick skillet set over medium heat. Add the mushroom mixture and seasoning blend. Cook for 10 minutes or until browned and the liquid has evaporated. Stir in the tomato sauce, brown sugar, vinegar and Worcestershire sauce. Simmer for 10 minutes or until thickened. Serve on rolls topped with coleslaw.

Blue Port Salmon Burger with Peach Salsa

Serving Size: approx. (4) – 6 oz burgers


1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
1/4 cup scallions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste
olive oil, for sautéing
4 whole grain buns, toasted

Peach Salsa:

2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red cherry peppers, chopped fine
1/4 cup red onion, chopped
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


  1. In food processor, pulse salmon. Add to mixing bowl.
  2. Add mushrooms, blue cheese, scallions, basil, lemon zest, salt and pepper. Fold and divide into individual patties.
  3. Lightly coat a non stick sauté pan with olive oil, heat on medium/low. Place patties in pan and sauté until brown on one side. Flip and sauté other side. Approx. 5 mins on each side.
  4. To make salsa: Add all ingredients in medium size bowl, toss. Serve on top of patties in buns.

“The Big Easy” Mushroom Muffaletta Burger

Serving Size: 5 burgers


2 Tablespoons vegetable oil
12 ounces white button mushrooms
2 large garlic cloves, minced
½ teaspoon fresh thyme
2/3 cup black olives
2/3 cup garlic stuffed green olives
1 Tablespoon capers
2/3 cup spicy Giardiniera (pickled vegetable mix)
2 Tablespoons plus 1 ½ teaspoons bottled olive oil vinaigrette dressing
1 Tablespoon Worcestershire sauce
1 ½ teaspoon creole seasoning
1 1/2 pounds lean ground turkey
5 slices smoked provolone cheese
3 Tablespoons olive oil mayonnaise
1 Tablespoon hot sauce
5 whole wheat bakery buns


  1. Heat 1 Tablespoon oil in a large nonstick skillet over medium high heat. Roughly chop mushrooms and add them to the hot oil. Cook for 10 minutes or until mushrooms have browned and softened. Add the garlic and thyme and sauté for 2-4 more minutes. Place sautéed mushrooms in a large mixing bowl and set aside to allow them to cool.
  2. While the mushrooms are cooling make the olive salad mix. Roughly chop the black olives, green olives, capers and Giardiniera and mix together in a medium mixing bowl. Add two Tablespoons of the olive oil vinaigrette and mix to combine. Set aside for later use.
  3. To the large mixing bowl with the chopped sautéed mushrooms, add the Worcestershire sauce, creole seasoning and ground turkey. Mix thoroughly to combine and shape the meat mixture into 5 patties. Heat the remaining Tablespoon of oil in the pan. Once oil is hot add patties to pan and cook 5-7 minutes or until a brown crust has formed on the underside of the patty. Flip burgers over and cook another 3 minutes. Place cheese slices on each burger and continue to cook, until melted, for 2-4 minutes.
  4. While burger patties are cooking make the spicy mayo. In a small mixing bowl add the mayonnaise, hot sauce and remaining 1 ½ teaspoons of the olive oil vinaigrette dressing. Whisk together to combine.
  5. Toast the buns.
  6. To assemble the burgers spread a thin layer of spicy mayo on the top and bottom of each toasted bun half. Evenly distribute the olive salad mix between each bun bottom and top with a burger patty. Place the bun tops on each and serve immediately.

Take 5 Burger

Serving Size: 4


1 pound lean ground turkey
1/2 teaspoon kosher salt
1 cup slightly packed baby spinach, divided
1/4 cup fresh basil leaves
1/2 pound button mushrooms
1 cup sliced onion, 1/8 inch slice
1 red pepper, remove top, bottom and seeds, slice in 1/8 inch slices
1/4 cup tomato basil feta cheese
4 good quality 100% whole wheat hamburger buns, split in half
2 roma tomatoes, sliced


  1. In a large bowl crumble the turkey, sprinkle with the salt. In a food processor bowl add 1/2 the spinach, basil, and mushrooms, process until the mixture is the size of the turkey. Add to turkey mix well. Form into 4 patties.
  2. Spray a medium saucepan with pan spray. Heat over medium low heat add the onions and peppers, cook until soft about 7 minutes.
  3. Heat a grill pan over medium heat. Add the patties; cook until done and has nice grill marks about 5 minutes per side. Add 1 tablespoon cheese to the top of each patty, place lid on top to slightly melt the cheese. Remove the patties. Place buns cut side down in grill pan; cook 1-2 minutes to heat buns.
  4. On the bottom bun add equal parts spinach, 3 slices tomato, patty, equal parts onion and pepper mix, then the top bun.

Grilled Portobello Burger with Sundried Tomato Aioli

Serving Size: 4


Grilled Portobello Burgers with Sundried Tomato Aioli
4 portobello mushrooms
2 tbsp olive oil
salt & pepper, to taste
4 slices low-fat mozzarella cheese
1 cup arugula
1 beefsteak tomato, sliced into rings
1 red onion, sliced into rings
4 whole wheat burger buns
sundried tomato aioli (recipe below)

Sundried Tomato Aioli

1/2 cup light mayo
3 sundried tomatoes packed in olive oil
1 tbsp olive oil from sundried tomato jar
1 clove garlic
juice of 1/2 lemon
Salt & pepper to taste


  1. Heat up your grill pan until it’s nice and hot. Lightly clean the mushrooms and brush with olive oil. Season with salt and pepper. Grill for approximately 5 minutes per side. While the mushroom is still on the grill, top with slice of mozzarella cheese.
  2. If desired, toast the burger bun on the grill. Top with sundried tomato aioli, arugula, portobello mushroom with cheese, tomato & red onion.
  3. For aioli, add all ingredients to a blender or food processor and puree until smooth.

Grilled Mushroom and Peach Sliders

Paula from Bellalimento shares a juicy recipe for Peach Portabella burgers that bring a delightful pairing of sweet and savory to your next summer meal.

Serves 4


4 Portabella mushrooms – stems removed
1 peach – pitted, sliced
1 tablespoon extra-virgin olive oil
4 petite Kaiser rolls – toasted
bean sprouts
4 slices fresh mozzarella
balsamic cream – optional


  1. Heat grill pan over medium heat.
  2. Place mushrooms and peaches onto grill. Drizzle with olive oil.
  3. Cook peaches until grill marks appear and mushrooms until softened. Turning as necessary.
  4. To assemble: Cover bottom of Kaiser roll with bean sprouts. Top with mozzarella, mushroom and peach slices. Drizzle with balsamic cream.

Mushroom Gyro Burgers with Homemade Tzatziki Sauce

Satisfy a healthy appetite with Caitlin’s mushroom-y spin on the traditional gyro sandwich. Small baked burgers stuffed into a pita pocket alongside colorful, crunchy, and creamy fresh tomatoes, red onion, and tzatziki come to life with an earthy addition of fresh mushrooms. Tune into the video below for a lesson in mushroom “swapability”, Caitlin’s go-to tip for making lean burgers extra juicy, and a list of all the nutrients mushrooms deliver. There’s more than a bucket of mushroom benefits that you can’t even taste!

Prep Time: 10-20 minutes

Cooking Time: 12 -15 minutes

Yield: 12 Sandwiches


2 lbs. ground lamb
12 ounces portabella mushrooms ( approximately 4 tops)
1 Tbsp. dried oregano
1 ½ tsp. garlic powder
1 ½ tsp. black pepper
1 tsp. onion powder
1 tsp. cumin
1 tsp. paprika
1 Tbsp. Kosher salt
6 pita pockets
2 roma tomatoes
1 small red onion
Homemade Tzatziki Sauce (Recipe Below)


1) Preheat oven to 400 degrees Fahrenheit
2) Finely dice mushrooms in a mixing bowl. Combine them with the ground lamb, salt, pepper, onion powder, garlic powder, oregano, paprika and cumin.
3) Mix together until evenly combined. Form into 2-or 3-ounce burgers, just a little bigger than a golf ball. Place on a cookie sheet lined with parchment paper.
4) Once all the burgers are formed, place them in the preheated oven. Cook 12-15 minutes or until the burgers are formed and cooked through.
5) While the burgers are cooking make the tzatziki sauce, thinly slice the tomatoes, onions and cut the pitas in half.
6) Remove the burgers from the oven and let cool a couple of minutes. To assemble the sandwiches, place two burgers, a slice of tomato, a few slices of onion and a spoonful of tzatziki sauce into the pita half.
7) Serve warm.
Tip: To really chop the mushrooms finely, use a food processor.
Tip: To save time, form the burgers in advance and bake them right before you are ready to eat.

Homemade Tzatziki Sauce

Prep Time: 10 minutes Cooking Time: 0 minutes Yield: 3 cups


12 Ounces Greek Yogurt
1 Medium Cucumber
2 Teaspoons Salt
2 Cloves Minced Garlic
1 Tablespoon Olive Oil
Juice of One Lemon
1/4 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Dill


1) Cut off the ends of the cucumber. Cut lengthwise in half and take a spoon down the two centers to remove the seeds (or de-seed the cucumber as you usually choose to do so).
2) Grate the cucumber with your cheese grater.
3) Combine the cucumber with all other ingredients.
4) Mix together and place in refrigerator until you are ready to serve.

Mini Mushroom Burgers

Juicy, marinated, grilled portabella mushrooms are the stars of these meaty mini burgers — small bites that taste just right.

Yield: 4

1 Serving: 2 mini burgers

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  8 minutes


2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato


Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

Nutrition Facts:

Calories: 150; Total Fat: 2.5 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Sodium: 300 mg; Carbohydrate: 29 g; Dietary fiber: 4 g; Protein: 6 g

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