Posts Tagged ‘burger’

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.

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

Ingredients:

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)

Directions:

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

Ingredients

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

Instructions:

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.

Portabella Cheeseburger Protein Style

Jessica from LifeAsMOM showcases how you can find healthy dining ideas while eating out and even bring some of the inspiration to your own kitchen table.

Serves 2

Ingredients:

1/4 cup balsamic vinegar
1/4 cup olive oil
1 clove garlic, pressed
salt and pepper to taste
2 portabella caps, cleaned and trimmed
1/2 pound ground beef
Favorite seasoning salt
1 teaspoon olive oil
1 small red onion, sliced into rings
2 slices cheddar cheese
Sliced tomato, lettuce leaves, other condiments

Directions:

1. In a one quart Ziploc bag, combine the balsamic vinegar, olive oil, garlic, salt, and pepper. Add the mushrooms and marinate for 15 to 30 minutes.
2. Meanwhile, divide the beef into two portions and form each into a patty. Season to taste with seasoning salt. Set aside and preheat the grill.
3. In a medium skillet, heat the olive oil until simmering. Add the onion and cook, stirring for 5 minutes. Season to taste with salt and pepper.
4. Grill the burger patties and mushrooms over hot grill until the meat is cooked through and reaches an internal temperature of 160º and mushrooms are tender, about 10 minutes. During the last minute or two of cooking, lay the cheese slices atop the burgers to allow them time to melt. If you’re going meatless, you can melt the cheese over the mushrooms.
5. On each plate, layer one mushroom, burger, cheese, and sautéed onions. Serve with tomato, lettuce, and other condiments.

Mushroom Beef Sloppy Joes

Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Yield: 4 servings

Ingredients

8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns

Directions

Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.

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Mushroom Burger Wrap

Mushroom Burger Wrap

The Forest Burger

The Forest Burger

Mini Mushroom Burgers

Mini Mushroom Burgers

Mushroom Turkey Burger

Yields: 4-6 burgers

Ingredients

2 tbs vegetable oil
½ cup onion, diced
1½ cup crimini mushrooms, sliced
1½ lb ground turkey, white and dark meat
2 tbs worcestershire sauce
1 tsp kosher salt
½ tsp white pepper
½ cup Panko bread crumbs

Directions

Heat oil and sauté onion over medium heat until lightly browned. Either add sliced mushrooms and stir or, first finely chop mushrooms and then add to pan. Sauté until mushrooms are fully cooked and most liquid has evaporated. Set aside to cool.

In mixing bowl combine turkey, Worcestershire, salt and white pepper. If not already chopped, process sliced mushroom mix in food processor until coarsely resembles ground turkey. Add mushrooms to turkey mixture. Add bread crumbs and mix well with hands. Refrigerate mix until chilled, and then form into 4 equal patties.

Refrigerate mix until chilled, and then form into 4 equal patties.

Cook on flat grill or in cast iron pan.

You might also like:

Mushroom Burger Wrap

Mushroom Burger Wrap

Mini Mushroom Burger

Mini Mushroom Burger

Portabella Halloumi Burger

Portabella Halloumi Burger