BEEF-MUSHROOM BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
- Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
- Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.
LOW FAT BEEF AND MUSHROOM BURGERS
The meat is extended with mushrooms here, for extra fibre. DH isn't keen on mushrooms, but loves these little babies. We love these served in pita bread for a really great tasting low fat/low cholesterol dinner.
Provided by Noo8820
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
- Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
- Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
- NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.
Nutrition Facts : Calories 287.9, Fat 17.4, SaturatedFat 6.7, Cholesterol 76.5, Sodium 160.4, Carbohydrate 8.7, Fiber 1.1, Sugar 2.4, Protein 23.3
MUSHROOM AND HORSERADISH HAMBURGERS (REDUCED FAT)
It is Friday again and that means it is another chance for me to try to invent a healthier burger. This week we actually wanted a beef burger so I wanted to try to get it low fat but still moist and tasty. I had the idea of a horseradish and mushroom burger and this is what came out of those thoughts. The mushrooms are used sort of in place of breadcrumbs and their high moisture content helps to keep things moist. I think I may have thought that the horseradish would have been a stronger taste but in reality it was rather mellow but nice. If you want more of a bite from the horseradish I would suggest spreading a bit of the horseradish sauce on your burger bun as much more in the mix might make it too moist to hold up. Cooking time includes the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped.
- Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white.
- Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up.
- Take out of the fridge and form into four equal sized patties.
- Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill. It takes about 8 minutes for them to be cooked through.
- Serve.
Nutrition Facts : Calories 180.2, Fat 5.9, SaturatedFat 2.6, Cholesterol 70.4, Sodium 278.5, Carbohydrate 4.2, Fiber 0.9, Sugar 2.2, Protein 26.3
GARLIC & MUSHROOM BURGERS
A new idea for a veggie meal that everyone will enjoy, it's healthy and filling
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.
Nutrition Facts : Calories 228 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium
CHEESY MUSHROOM BURGERS
Enjoy these delicious Cheesy Mushroom Burgers. Ground beef is mixed with sautéed mushrooms, fresh basil and mozzarella cheese for a hearty burger.
Provided by My Food and Family
Categories Home
Time 33m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Toss tomatoes with basil and 2 Tbsp.of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms; cook and stir 5 min. or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly.
- Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7 to 9 min. on each side or until cooked through (160°F).
- Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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
MUSHROOM AND BEEF BURGERS
These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Provided by Martha Rose Shulman
Categories dinner, easy, sandwiches, main course
Time 50m
Yield Eight 4.5-ounce patties or six 6-ounce patties
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram
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