Feta Mushroom Burgers Food

FETA CHEESE TURKEY BURGERS

Steps:

• Preheat the grill for medium high heat.
• In a large bowl, combine turkey, feta cheese, olives, oregano, and pepper. Mix together, and form into patties.
• Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

SPINACH FETA TURKEY BURGERS

Steps:

• Mix the spinach, garlic, onion, oregano, salt, pepper, feta and turkey together in a bowl until just combined.
• Shape into 4 patties, 1-inch thick.
• Heat a heavy skillet or cast iron skillet on pan to medium-high.
• Add the patties and cook for 4-5 minutes on each side. Do not keep flipping them over.
• Toast the hamburger buns lightly.
• Mix the yogurt, lemon, salt and pepper in a bowl and add to the buns.
• Top with lettuce, onion and the turkey patty.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

FETA MUSHROOM BURGERS

Steps:

• Combine first 4 ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms., Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat until a thermometer inserted in burgers reads 165° and mushrooms and onion are tender, 4-6 minutes per side., Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion.

GRILLED PORTOBELLO MUSHROOMS WITH HUMMUS AND FETA CHEESE

Steps:

• Preheat the grill.
• Pop out the stem from all of your portobello mushrooms.
• Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper.
• Cook mushrooms over a hot fire for about 4 minutes on each side.
• Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast.
• Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
• For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
• For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
• To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

FETA & TOMATO STUFFED MUSHROOM

Steps:

• Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5.
• Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
• Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
• To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
• After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
• And Enjoy!

STUFFED MUSHROOMS WITH FETA

Steps:

• Heat oven to 180 degrees.
• Wipe mushrooms with a damp cloth and carefully scoop out the stems.
• Finely chop the mushroom stems.
• Heat butter in a frying pan over a medium heat and fry the garlic, shallot, mushroom stems and chillies until all juice has evaporated. About 7 minutes.
• Transfer to a medium sized bowl and let cool for a few minutes.
• Mix in feta, then add Parmesan, pepper and cayenne pepper, stirring well to combine.
• Fill each mushroom cap with the stuffing and place on a baking tray lined with baking paper.
• Bake 20 minutes.

GRILLED PORTOBELLOS WITH PESTO, TOMATOES AND FETA

Steps:

• Stir together pesto and olive oil, set aside.
• If desired, scrape off black gills under mushroom caps, and discard (the original recipe calls for this step but it is optional).
• Spoon 2 tablespoons pesto mixture into each mushroom cap and spread evenly.
• Gently mix feta cheese with diced tomatoes, and divide evenly to top each mushroom.
• If making ahead, wrap the topped mushroom in plastic wrap, and chill till ready to grill.
• Grill mushrooms over medium heat for 10 to 20 minutes, or until soft when pierced with knife. Serve hot and enjoy.

PORTOBELLO MUSHROOM BURGER

Steps:

• In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
• Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
• Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
• When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
• During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.