GRILLED MUSHROOM BURGER WITH WHITE BEAN SPREAD
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein -- and flavor. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak, or they will remain soggy even after cooking. This recipe is featured in the"Power Foods" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.
- Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
- Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.
- Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
- Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.
MUSHROOM AND BEEF BLENDED BURGERS FOR THE GRILL
Not all blended beef and vegetable burgers are sturdy - or flavorful enough - to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill for medium-high heat.
- Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
- Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
- Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
- Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.
GRILLED MUSHROOM BURGER WITH WHITE-BEAN PUREE
Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. We topped these burgers with smoked cheddar cheese, but you can use another type of cheese or omit it entirely.
Provided by Martha Stewart
Categories Lunch Recipes
Yield Makes 4 burgers
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium heat. Make bean puree: In a food processor, combine one-quarter of garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
- Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
- Place onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; keep warm.
- Place mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
- Split hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on the bottom half of each bun, and top with two grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
Nutrition Facts : Calories 327 g, Cholesterol 15 g, Fat 14 g, Fiber 7 g, Protein 14 g, Sodium 358 g
MUSHROOM-BEAN BURGERS WITH RANCH SAUCE
Portobello mushrooms give these patties meaty flavor and pinto beans add protein. Don't skip the homemade ranch sauce for topping!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 mushroom-bean burgers
Number Of Ingredients 20
Steps:
- Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed.
- Form the mushroom-bean mixture into four 4- to 4 1/2-inch-wide patties (about 1/2 inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use.
- Cook the burgers: Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce.
MUSHROOM BEEF BURGERS
Simple yet flavorful mushroom and beef burgers that can be made on an indoor grill pan. The most natural beef you can find is best.
Provided by Juanita S
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
- Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
- Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 2.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 1.1 g
GRILLED MUSHROOM SWISS BURGERS
This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!
Provided by MS. STEPHANIE
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Lightly oil the grate.
- Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
- Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
- Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 25 g, Cholesterol 106.1 mg, Fat 32.4 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 14.2 g, Sodium 867.5 mg, Sugar 1.1 g
GRILLED MUSHROOM BURGERS WITH WHITE BEAN PUREE
We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.
Yield makes 4
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
- Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
- Place the onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer to a clean plate; keep warm.
- Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
- Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.
SWEET ONION SANDWICHES
For this sumptuous sandwich, layer sweet onions with smoked Gouda cheese and arugula on a rustic roll.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine mayonnaise and parsley. Season with salt and pepper. Spread 1 tablespoon mayonnaise mixture on each of the halved rolls. Place Gouda on four halves, and top with sliced onion and arugula. Top with remaining halves.
CHEESE-STUFFED PORTOBELLO BURGER
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment. Brush both sides of mushrooms with olive oil; season with salt and pepper. Arrange mushrooms, gill-sides down, on sheet and roast, flipping once, until tender, 22 to 25 minutes. Let cool, then transfer to a cutting board, gill-sides down. Butterfly each by cutting horizontally through middle of cap, leaving one side intact. Open flaps and add cheese (if necessary, fold to fit.) Close flaps and gently press to seal with your palm.
- Place flour, egg, and panko in separate shallow bowls. Dip each stuffed mushroom in flour, then egg, turning to coat and shaking off excess. Then dip in panko, pressing to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium until a panko crumb sizzles when tossed in. Working in two batches, cook mushrooms until golden and crisp, 2 to 3 minutes per side.
- Transfer mushrooms to a wire rack set over a baking sheet; season with salt. Spread mayonnaise on buns. Top with mushroom burgers and arugula. Serve immediately.
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