Posts Tagged ‘burger’

Blended Chicken Cheeseburgers

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

Yield:

6 (1/3lb.) patties

Ingredients:

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

Directions

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.

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.

Yield:

6 (1/3lb.) patties

Ingredients:

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
5 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Directions:

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.

Pepper-Crusted Burgers Filled With Roasted Mushrooms and Swiss Cheese

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

Ingredients

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

Directions

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

Ingredients

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

Directions

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.

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Mushroom Duxelles

Ingredients

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

Directions

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.

Assembly:

  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!

Roasted Mushroom Burger

Ingredients

8 oz. crimini mushrooms
2 oz. shiitake mushrooms
2 oz. oyster mushrooms
1/4 cup olive oil
3 teaspoons kosher salt, divided
1/2 pound ground chuck
1 tablespoon vegetable oil

Directions:

  1. Preheat the oven to 425°F.
  2. Thinly slice all of the mushrooms and toss in olive oil and 1 teaspoon salt.
  3. Spread the mushrooms in a single layer on a metal sheet pan and roast in the oven for 15 minutes. Remove from oven and cool.
  4. In a food processor pulse the mushrooms into a fine dice.
  5. Gently mix the mushrooms with beef and form into four 4 oz. patties.
  6. Refrigerate the patties for 15 minutes.
  7. Heat a cast iron skillet over high heat and add the vegetable oil.
  8. Season the patties evenly with 2 teaspoons of salt.
  9. Add the patties to the skillet. Note: The patties are delicate so be careful when laying into pan.
  10. Press the patties firmly with a spatula and cook for 3 minutes until crisp on one side.
  11. Carefully turn the patties over and press once with a spatula. Cook for 2 minutes.
  12. Add a slice of American or sharp cheddar cheese on top. As the cheese begins to melt, place on top of your favorite toasted bun.
  13. Serve with whole grain mustard and shaved red onion.

Portabella Mushroom Burgers With Crispy Mushrooms and Roasted Garlic Gorgonzola Sauce

Layered mushroom-burger patty, crispy mushrooms, and roasted poblanos drizzled with BBQ roasted garlic gorgonzola sauce and you have yourself a BURGER.

Makes 2 Burgers (Recipe Can Easily Be Doubled)

Ingredients

2 cup baby portabella mushrooms, minced
1 cup baby portabella mushrooms, chopped into large pieces
1/4 cup cornstarch
1/2 cup panko (whole wheat if you can find it)
1 egg, lightly whisked
1/2 pound ground chuck (I used 80/20)
1 teaspoon worcestershire sauce
scant 1/2 cup BBQ Sauce
2 tablespoons gorgonzola cheese
1 head roasted garlic (cut off the tip of the garlic head, drizzle with olive oil, wrap in foil, bake for 45 minutes at 400F)
hamburger buns

Directions

Preheat oven to 400F.

Add cornstarch to a large ziploc-type bag. In a shallow bowl, lightly whisk the egg. In a separate large ziploc bag, add panko breadcrumbs. Dump the chopped (not the minced) mushrooms into the cornstarch bag. Shake until they are coated. Then pour the mushrooms into the whisked egg and evenly coat. Put cornstach + egg coated mushroom pieces into the panko bag and shake until they are coated. Pour mushrooms out onto a baking sheet and bake for 30-35 minutes, or until panko coating is golden brown.

Now heat 2 tablespoons olive oil in a saute pan over medium-high heat. Add in 2 cups of minced portabella mushrooms. Saute until soft, about 7 minutes. Remove from heat and allow to cool slightly.

Now make you sauce by combining BBQ sauce, gorgonzola and roasted garlic in a food processor.
In a bowl, combine softened mushrooms, hamburger meat and worcestershire sauce. Form into two patties with a depression in the center.

Grill burgers until cooked through & grill the poblano pepper until the outside is charred. Peel the charred skin off of the pepper and dice. Assemble burgers: patty-crispy mushrooms-roasted poblano-BBQ roasted garlic gorgonzola sauce. Eat.

Meatless Sliders

Inside the lovely little homemade dinner roll is a scrumptious little veggie burger topped with smoked Gouda and drizzled with a very tasty tamari soy reduction.

Servings: 20

Time: 1 hour

Ingredients:

4 cups whole wheat bread crumbs
½ cup chopped toasted walnuts/hazelnuts/almonds
2 cups grated carrots
1 cup finely chopped mushrooms
4 tbsp grated onion
½ tsp salt
⅛ tsp pepper
3 eggs, beaten
¼ cup + 1 tbsp milk
Olive oil for cooking
Sliced smoked Gouda cheese
20 dinner rolls

Tamari Reduction Sauce:
1 tbsp grapeseed oil
1 tbsp butter
½ cup mirin
½ tsp tarragon
½ tsp black pepper
½ tsp Pollen Ranch Fennel Pollen (optional)
3 tbsp aged tamari soy sauce

Directions:

Place all three type of nuts in bowl of a food processor and pulse until finely chopped.

Combine nuts with the rest of ingredients and form into little patties. Heat olive oil in a medium skillet and brown the burgers on both sides. Place a slice of cheese on each burger and heat until melted. Place sliders on buns and drizzle with the tamari reduction.

Tamari Reduction:
Place skillet over medium heat. Add grapeseed oil and butter to skillet. Add mirin, turn heat up to medium-high and cook until sticky bubbles form. Lower heat to medium and add tarragon, pepper and fennel pollen. Add tamari and continue to cook another 5-10 minutes, until the sauce becomes thick and has consistency similar to syrup.

Drizzle sliders with tamari reduction and serve.

Portabella Mushroom BBQ Burger

A juicy, and meaty portabella mushroom, topped with the crispy coleslaw is the perfect balance of acidity and crunch making this burger all around tasty.

Ingredients

Cole Slaw:
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1 1/2 cup red cabbage
1 1/2 cup white cabbage
1 rib of celery, thinly sliced

BBQ Sauce:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon molasses
2 garlic cloves, minced
1 teaspoon Worcestershire
1/2 teaspoon smoked sweet paprika
1/4 teaspoon freshly ground black pepper
a few dashes of hot sauce

Portabella Burgers:
4 portabella mushrooms
4 hamburger buns

Directions

To a medium bowl, mix together the mayonnaise, red wine vinegar and pepper. Add the red cabbage, white cabbage and celery; toss until evenly coated with the dressing. Place in the refrigerator until you’re ready to assemble the burgers.

To a saucepan, add the balsamic vinegar and simmer over medium heat until the vinegar reduces to about 1/4 cup (eyeballing this measurement is fine). Pour in the ketchup, brown sugar, molasses, garlic cloves, Worcestershire, paprika, black pepper, a few dashes of hot sauce and a splash of water. Simmer mixture for about 20 minutes, until it’s thickened and resembles the consistency of barbecue sauce.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment or foil. Place the portabellas side by side on the baking sheet and brush liberally with barbecue sauce. Bake in the oven for 15-20 minutes, until the portabellas are tender when poked with a knife. Alternatively, you could grill the portabellas over low heat for 20 minutes.

To assemble the burgers, toast the buns, add the portabella to the bottom half of the bun, top with coleslaw and then top with the burger bun. Repeat process with the other burgers and serve immediately.

Classic Cheeseburger

Blending finely chopped mushrooms and lean ground beef give burgers an incredible texture and flavour. Even the biggest meat lover will be asking for seconds.

Serves 6
Prep Time: 10 mins.
Cook Time: 20 mins.

Ingredients

8 oz fresh button Mushrooms
1/4 cup oats
1 lb lean ground beef
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
1 tsp salt
6 slices Cheddar cheese
6 hamburger buns
Traditional toppings such as lettuce, tomato, onion, pickles, ketchup and mustard

Directions

Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties.

Set a greased grill pan over medium-high heat. Place the burgers on the pan, and cook, without turning, for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes. Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.

Variation: For a gourmet cheeseburger replace the Cheddar with crumbled blue cheese and garnish with caramelized onions.

Tip: Chill the patties for 30 minutes before cooking on an outdoor grill to ensure they hold together well and flip easily.

Mushroom Turkey Burgers

Yield: 12 5-oz burgers

Ingredients

3 lb Ground turkey
20 oz Roasted mushroom base (recipe below)
½ tsp Aleppo pepper
½ tsp Black pepper
1 stp Kosher salt
Olive oil, for cooking

Roasted Mushroom Base

½ cup Extra virgin olive oil
2 lbs Crimini mushrooms, diced ¼”
½ tsp Kosher salt ½ tsp
¼ tsp Black pepper, freshly ground

Directions

For the Roasted Mushroom Base: Preheat the oven to 400°F. In a large bowl, combine the olive oil, diced mushrooms, salt, and pepper; toss to combine. Pour out onto two sheet pans lined with parchment paper; distribute the mushrooms in an even layer to ensure even roasting. Place in the preheated oven and roast for 15 minutes, stirring every 5 minutes to ensure evening browning.

Remove and cool. Process briefly in a food processor until chopped finely but with some small pieces left. Use this base for the mushroom turkey burger.

For the burgers: In a large mixing bowl, combine the ground turkey, roasted mushroom mixture, peppers, and, salt; mix to combine. Form into 12 equal burgers, about 5 ounces each. Set aside chilled.

To finish the burger: Sauté or grill the burgers until the internal temperature reaches 160°F. Remove from the heat and rest for 2 minutes.

Tip: For a new flavor combination, top these burgers with Chipotle Aioli and Cilantro Yogurt sauces and serve on a pita or flat bread.

Nutrition Facts

Calories: 280; Total Fat: 22g; Saturated Fat: 5g; Cholesterol: 88mg; Sodium: 270mg; Protein: 20g; Total Carbohydrate: 2g; Dietary Fiber: 0g

Earth & Turf Burger

A blend of mushrooms and meat make up the patty of this Earth & Turf Burger courtesy of Chef Richard Blais.

Yield: 8 burgers plus an extra taste!

Ingredients:

Burger Blend – Mushrooms
12 ounces portabella mushrooms
9 ounces shiitake mushroom caps
9 ounces button mushrooms

Burger Blend – Meat*
12 ounces beef chuck
9 ounces beef short rib
9 ounces beef brisket
*You may also use a freshly ground, 20% fat store bought blend.

Directions:

Patty Preparation
1. In a pan with high-quality butter, roast the mushroom blend until golden. Then sprinkle with salt, pepper and a squeeze of lemon juice.
2. Place on a paper towel and cool.
3. In a grinder, grind the roasted mushrooms.
4. Use paper towel to blot out any remaining moisture.
5. Gently fold the cooked mushroom grind and beef grind together.
6. Form into ¾ inch thick patties.

Patty Seasoning
1 tsp Worcestershire powder
½ tsp garlic powder
½ tsp onion powder
½ tsp Porcini mushroom powder
Salt & pepper to taste

Cooking Instructions
1. Season burger with the spice blend and salt and pepper on both sides.
2. Cook in a pan or on a hot grill for 3-4 minutes per side.
3. If cooking in a pan, toss in a pat of butter and sprigs of rosemary and thyme. Baste the burger as it cooks.

Condiment Options
Brioche or burger bun
Mushroom Ketchup (recipe below)
Mushroom Mayo (recipe below)
Caramelized onion
Sliced Gruyere cheese
Bread & butter pickles

The Build
1. Toast a brioche or burger bun in butter or olive oil.
2. Spread the Mushroom Ketchup and Mushroom Mayo on the bottom bun.
3. Next add caramelized onions followed by burger patty topped with melting Gruyere cheese.
4. Finish with bread & butter pickles and top bun.

Mushroom Ketchup
1 tsp curry powder
¼ cup low sodium soy sauce
2 cups shiitake mushroom stems
2 cups water
3 tbsp ketchup
3 tbsp hoisin sauce
3 tbsp orange juice

1. In a pot, boil the curry powder, soy sauce, shiitake stems and water until it reduces to approximately ½ cup of liquid.
2. Strain and add the ketchup, hoisin sauce and orange juice.
3. Stir until combined and smooth.

Mushroom Mayo
1 quart button mushrooms
1 cup heavy cream
1 cup mayonnaise
Salt & white pepper to taste
½ tsp white truffle oil

1. Simmer the button mushrooms in the cream for 15 minutes.
2. Puree the mixture in a blender until completely smooth.
3. Add the mayonnaise and seasonings and combine thoroughly.