Garden Burger With Mushroom And Peppers Food

MUSHROOM VEGGIE BURGER

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
• Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
• Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

TURKEY MUSHROOM BURGER

Steps:

• To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.
• Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.
• In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.

BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE

Steps:

• In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
• Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
• Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.

GARDEN TURKEY BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into six 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

BEEF AND MUSHROOM STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
• Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
• Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

GARDENBURGER ORIGINAL VEGGIE PATTY (COPYCAT)

Steps:

• Add 1/4 cup water to the bulgur wheat in a small bowl and let it sit for 60 minutes. The wheat will double in size.
• Steam the quartered mushrooms for about 10 minutes, or until tender. Remove the mushrooms and put onion in steamer. Steam onions for 10 minutes, until translucent. Keep these two ingredients separate and set aside.
• Add 1/2 cup water to the oats, and soak 10 minutes, until soft.
• Drain excess water from bulgur and oats. Then combine grains with the steamed mushrooms, onions, rice, cheeses and spices in a food processor. Pulse 4 or 5 times to chop finely, but not puree. You want a coarse texture, with chunks of grain, mushroom and cheese that you can see.
• Pour the mixture into a bowl with the steamed mushrooms and cornstarch. Mix well.
• Preheat oven to 300°F and set a large skillet over medium low heat.
• Spray the skillet with the cooking spray. Measure 1/2 cup at a time of the burger mixture and shape into a 4" patty, about 1/2" thick. Cook the patties about 2-4 minutes per side, until light brown.
• When all the patties have been cooked, arrange them on a baking sheet and bake for 20 to 25 minutes, turning them halfway through cooking time. Serve immediately, or freeze.
• If freezing, you can reheat several ways. Spread a light coating of olive oil spray on each side and heat in a pan over medium heat 3-4 minutes for each side, until hot in the middle. If using the grill, spray each side with oil and cook over low flame. Cook 3 to 4 minutes per side. You may also microwave for 30-35 seconds, then place in toaster and cook on medium heat till hot in the center. Enjoy!

LIVE GARDEN BURGER (RAW FOODS)

Steps:

• Grind the nuts in a food processor.
• Add the rest of the ingredients and grind it up or put the rest of the ingredients in a "Champion Juicer with the blank plate in" and then combine with the ground nuts.
• Form into balls, cutlets, or fillets and sprinkle with a little paprika before serving.
• If the mixture is not firm enough, add one or more of the following: dill weed, dried garlic, dried onion, dried parley, nutritional yeast, psyllium husk powder, or ground flaxseeds.
• Note: If you want "fishburger", add seaweed (dulse, kelp, or nori) to the mixture.

MUSHROOM AND BROWN RICE VEGGIE BURGER

Steps:

• Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
• Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
• Preheat oven to 475° with rack in upper third.
• Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
• Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
• After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.

MUSHROOM-STUFFED CHEESEBURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon., In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling., Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.