Posts Tagged ‘Swap It or Top It’

Italian Style Shiitake Pecan Burger

Serving Size: 4 Burger Patties

Recipe Ingredients:

1/4 cup Bread Crumbs
1/4 cup Toasted Pecans chopped
1/4 cup Parmesan shredded
Spring of Rosemary chopped fine
One Onion sliced fine
2 cups on diced Shiitake Mushrooms stems removed
2 tablespoon Diced Sun Dried Tomatoes (oil preserved)
½ tablespoon Tamari Soy Sauce, low sodium
½ tablespoon Worcestershire Sauce
1 tablespoon Olive, Walnut or Grapeseed oil

Recipe Directions:

  1. In a bowl, combine breadcrumbs, toasted pecans, Parmesan, and rosemary.
  2. Caramelize the onion in a skillet with olive oil and add to bowl with dry ingredients.
  3. In the same pan the onions were in, cook the shiitake on high heat until the mushroom liquid has been reabsorbed. Let cool and add to rest of ingredients.
  4. Mix until evenly distributed. Stir in sun-dried tomatoes, tamari, Worcestershire and oil until consistency is moist enough to hold together. Add vegetable broth if additional moisture is needed.
  5. Let sit for half an hour in the fridge.
  6. Preheat oven to 400 degrees.
  7. Using a metal round, press out 4 equal patties.
  8. Bake the patties at 400 Degrees for about 15 minutes or until the edges appear golden but not too dry.
  9. Pepper after baked. Salt shouldn’t be needed due to the tamari.
  10. Serve on whole wheat bun with ½ cup of arugula, a few sun-dried tomatoes and/or more caramelized onions.

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!