MUSHROOM-SMOTHERED BEEF BURGERS
There's nothing more satisfying and delicious than these tasty, quick-cooking, beef burgers served with a creamy mushroom gravy.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
- Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 15.8 g, Cholesterol 118.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 7.2 g, Sodium 837.2 mg, Sugar 2.9 g
BLENDED MUSHROOM AND BEEF BURGERS
For some of the juiciest, most flavorful burgers you've ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint.
Provided by Mark Hinds
Categories Dinner
Time 22m
Number Of Ingredients 8
Steps:
- Wash and clean the mushrooms before giving them a rough chop to break them into chunks.
- In a food processor mince the onions and garlic. Once they're done, add the mushrooms and use the pulse mode to mince them. Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form.
- Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce.
- In a large bowl mix the mushrooms and ground beef together.
- Using your hands, form the mixture into five patties, using your thumbs to create a small indentation in the top.
- Grill the burgers on a medium-high grill for 6 minutes per side.
- Serve on toasted buns with your favorite condiments.
Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Protein 17 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 313 mg, Sugar 1 g, ServingSize 1 serving
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
HAMBURGER STEAKS WITH MUSHROOM GRAVY
Easy Hamburger Steaks with Mushroom Gravy are like mini Salisbury steaks in a rich, savory, gravy loaded with fresh mushrooms!
Provided by Samantha Skaggs
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- In a large bowl, thoroughly combine the ground beef, breadcrumbs, milk, 1 teaspoon Worcestershire sauce, parsley, 1/2 teaspoon mustard, 1/2 teaspoon salt, and black pepper. Form into 8 equally sized balls and flatten into patties. Set aside.
- Pour beef broth into a large measuring cup. Whisk in the tomato paste, remaining 1/2 teaspoon mustard, beef bouillon base, and remaining Worcestershire sauce until smooth. Set aside.
- Heat a large, deep pan or skillet over medium-high heat. Add 1 tablespoon butter to pan and swirl to coat. Add the beef patties, cook 3 to 4 minutes on first side until well-browned, and flip, taking care to scrape the browned bits from the bottom of the pan when you flip. Cook patties for 3 minutes on the second side or until the ground beef is cooked through in the center. Remove the patties to a paper-towel lined plate, cover to keep warm, and set aside.
- Pour the grease from the pan and add the remaining 3 tablespoons butter to the pan. Melt and swirl the butter over medium high heat. Add the mushrooms and sauté for 4 minutes, stirring occasionally and scraping/deglazing the bottom of the pan. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the mushroom mixture and continuously stir while cooking for 1 more minute.
- Gradually stir in the broth mixture. Bring to a boil and cook for 1 to 3 minutes or until the gravy has thickened to your desired consistency. Reduce the heat, add the cooked beef patties back to the pan, and submerge in the gravy. Cook for another couple of minutes until they are heated through.
Nutrition Facts : Calories 350 kcal, Carbohydrate 15 g, Protein 31 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 824 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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
MINI BEEF MUSHROOM BURGERS
Enjoy these tasty bite-size burgers with one of these toppings or create your own favourite topping.
Provided by Recipe and image courtesy of Foodland Ontario
Time 30m
Number Of Ingredients 6
Steps:
- In bowl, combine beef, egg, bread crumbs, onion, salt and pepper. Shape into 12 small patties, about 3 inches (8 cm) in diameter. Barbecue, broil or pan-fry in skillet until an instant read digital thermometer reads 160°F (71°C), 3 to 4 minutes per side. Sandwich in bun, with desired topping.
- Canadian: Place 1 bacon slice diced in a skillet over medium heat. Add 1-1/2 cups (375 mL) sliced Ontario Mushrooms; cook until tender, about 4 minutes. Season to taste with salt and pepper. Place 4 cooked burgers in buns, spread each with mustard and top with mushrooms and a slice of aged Ontario Cheddar, Brie or Swiss cheese.
- Italian: Spread 1 tsp (5 mL) pesto on each of 4 cooked burgers. Place Ontario Greenhouse Lettuce Leaf on each bun bottom. Place burger on lettuce and top each with Ontario Greenhouse Tomato slice and a slice or two of Ontario Bocconcini cheese. If desired, grill or broil to melt cheese.
- Asian: Brush 4 cooked burgers with 1 tsp (5 mL) teriyaki sauce, place in buns. Combine 1/4 cup (50 mL) each shredded Ontario Carrot, diced Ontario Greenhouse Cucumber and Ontario Bean Sprouts. Top burgers with vegetables.
MINI BEEF AND MUSHROOM PATTIES
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized patties and freeze them-you'll be so glad you did. Serve them as finger food with a dipping sauce, turn them into sliders, or make it a meal with rice and steamed or roasted vegetables.
Provided by Rhoda Boone
Categories Hamburger Mushroom Kid-Friendly Soy Sauce Bake Sunday Stash Beef Ground Beef Small Plates
Yield Makes about 26
Number Of Ingredients 8
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
- Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
- Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
- Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
- Do Ahead
- Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.
CHICKEN AND MUSHROOM PATTIES (KOTLETY OR KATLETI)
These chicken and mushroom kotleti (Russian meat cakes) are so juicy and delicious. They're healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes and pickles. You can also serve them as sliders (mini chicken burgers) - pickles on the side. You may also choose to wolf these down with a bowl of buttered noodles and a pickle. Part of the secret to juicer patties appears to be in the cooking method. Covering them while sautéing makes them turn out much juicier and the flavors meld together just right.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 30m
Yield 18-20 3-inch patties
Number Of Ingredients 8
Steps:
- Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.
- In a large bowl, combine: 1 lb ground chicken, your cooked & finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).
- Using an ice cream scoop, place one scoop of the mixture at a time into the flour, then dredge it on both sides and used your hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.
- 4. Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.
BEEF AND MUSHROOM BURGERS
Finely diced mushrooms are added into Ground Beef patties and grilled to juicy perfection. Top with your favorite cheese and you've just met your new favorite burger!
Provided by BIWFD
Categories Burger
Time 25m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine ground beef, mushrooms, egg white, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
- Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
- Place burgers on bun bottoms. Top evenly with cheese. Close sandwich.
Nutrition Facts : Calories 340
PARSLIED MUSHROOM PATTIES
Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. (This is an old one, i think from Better Homes and Gardens)
Provided by Derf2440
Categories Lunch/Snacks
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
- In a 10 inch, nonstick, frypan, heat oil over medium high heat.
- Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
- Using a spatula, place 4 patties at a time into hot oil in frypan.
- Cook 3 to 4 minutes per side till brown.
- Remove from frypan; drain on paper towels.
- Keep warm in oven.
- Cook and drain remaining patties.
Nutrition Facts : Calories 138.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 69.8, Sodium 161.3, Carbohydrate 12.9, Fiber 1, Sugar 1.3, Protein 5.2
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