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.

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.

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

The Forest Burger

Mini Mushroom 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.

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Mushroom Burger Wrap

Mini Mushroom Burger

Portabella Halloumi Burger

Yield: 4 servings

Serving size: 1-4 oz burger on bun

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
2 teaspoons plus 2 tablespoons canola oil
1/2 cup low-fat ricotta cheese
8 ounces 93% lean ground beef
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
2 teaspoons dried basil or 1/4 cup chopped fresh basil
4 2-ounce whole-wheat sandwich buns
freshly ground black pepper

Directions

1. Chop mushrooms into ¼-inch pieces.  Heat a medium skillet over medium-high heat.  Add 2 teaspoons canola oil.  Place mushrooms in pan and sauté for 3 to 5 minutes.  Drain. Return mushrooms to pan and season with freshly ground black pepper.

2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve on sandwich buns.

Tips:

• Substitute 100% ground turkey breast meat for ground beef.
• These are delicious with caramelized onions, fresh tomato and cheddar cheese.

Nutrition Facts

(4 oz burger on bun): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g

Yield: 24 servings

Serving size: 1-4 ounce burger

Ingredients

• 2 1/4 pounds white button mushrooms
• 2 1/4 pounds cremini mushrooms
• 1/4 cup plus 3/4 cup canola oil
• 3 cups low-fat ricotta cheese
• 3 pounds 93% lean ground beef
• 6 large eggs, lightly beaten (or 1 1/2 cups liquid whole egg)
• 3 cups seasoned breadcrumbs
• 1/4 cup dried basil or 1 1/2 cups chopped fresh basil
• 2 teaspoons freshly ground black pepper
• 24 (2-ounce) whole-wheat sandwich buns or mini Flatout wrap or fold-it wrap

Directions

1.  Chop mushrooms into ¼-inch pieces. Heat 1/4 cup canola oil in a large skillet over medium-high heat. Sauté mushrooms in oil for 3 to 5 minutes.

2.  In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, basil and pepper. Form mixture into 4-ounce burgers. Cover and chill until ready to cook.

3.  Cook burger on well-oiled griddle or grill 5 to 7 minutes on each side. Serve on sandwich buns.

Tips:

• Serve up a better-for-you burger at the next cookout by throwing these on the grill. Grill burgers over a direct flame for about 5 to 7 minutes on each side, or until done.
• These are delicious with your favorite burger toppings such as lettuce, tomato, or caramelized onions.

Nutrition Facts

(4 oz patty in one tortilla): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g

Family portion

Yield: 4 servings

Serving Size: 1-5 ounce burger in one tortilla

Ingredients

6 ounces white button mushrooms
6 ounces crimini mushrooms
2 teaspoons plus 2 tablespoons canola oil
1/2 cup low-fat ricotta cheese
8 ounces 93% lean ground beef
1 large egg, lightly beaten
1/2 cup seasoned breadcrumbs
2  teaspoons dried basil or 1/4 cup chopped fresh basil
4 2-ounce whole-wheat tortillas
freshly ground black pepper

Directions

1. Chop mushrooms into ¼-inch pieces.  Heat a medium skillet over medium-high heat.  Add 2 teaspoons canola oil.  Place mushrooms in pan and sauté for 3 to 5 minutes.  Drain. Return mushrooms to pan and season with freshly ground black pepper.

2. In a large bowl, combine the mushrooms, ricotta cheese, ground beef, egg, breadcrumbs, and basil. Form mixture into 4 burgers.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons canola oil. Cook burgers for about 5 to 7 minutes on each side, or until done. (Or grill burgers.) Serve in tortilla.

Tips: These are delicious with caramelized onions, fresh tomato and cheddar cheese.

Nutrition Facts

(5 oz patty in one tortilla): Calories: 393; Total Fat: 20 g; Saturated Fat: 5 g; Cholesterol: 98 mg; Sodium: 681 mg; Carbohydrate: 31 g; Dietary fiber: 11 g; Protein: 30 g

Foodservice portion

Yield: 2 burgers

Yield: 20 servings

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

• 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
• 1/2 cup olive oil, divided
• 4 onions, sliced
• 4 bell peppers, sliced into strips
• 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
• 2 cups micro herbs to garnish

Directions

1.  Heat oven to 350°F.  Arrange portabella mushroom caps on sheet pans.  Drizzle with 1/4 cup of olive oil, turning to coat.  Turn gill side down and bake 15 minutes or until just cooked through.

2.  Meanwhile, heat 2 tablespoons oil in large nonstick skillet.  Sautee onions until tender and beginning to brown.  Add peppers and continue to cook until tender.  Keep warm.

3.  Heat another nonstick skillet or flat top grill with remaining olive oil.  Working in batches as needed, arrange haloumi in a single layer in hot oil.  Cook for 4 to 6 turning once or until well browned on both sides.

4.  Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up.  Top each with some of the onion and pepper mixture, then top each with a slice of haloumi.  Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.

Tip:  Serve with your favorite potato wedges, chips or fries.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Family portion

Yield: 2 burgers

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves

Directions

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and dry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Foodservice portion

You might also like:

Mushroom Burger Wrap

Mushroom Turkey Burger

Mini Mushroom Burgers

Yields: 4

Ingredients

2 large portabella mushrooms, stems removed
¹/4 cup balsamic vinegar
¹/4 teaspoon salt
¹/4 teaspoon freshly ground black pepper
¹/4 teaspoon olive oil
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
Optional: garlic and assorted herbs

Directions

In a large resealable plastic bag, combine mushrooms and oil/balsamic vinegar to taste. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.

Heat a grill pan over medium heat then coat with cooking spray.

Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.

Remove from pan and drain on paper towels. Cut each mushroom into quarters.

If desired, sprinkle garlic and herbs on mushrooms. Top with mushrooms, tomato, onion and condiments of choice. Serve immediately.

Nutrition Facts

Calories: 300; Total Fat: 6 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 620 mg; Carbohydrate: 51 g; Dietary fiber: 2 g; Protein: 10 g