SWISS MUSHROOM BURGERS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
- Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
- Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
- Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.
PORTOBELLO MUSHROOM BURGERS
The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!
Provided by Bob Cody
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g
MUSHROOM BURGERS
Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese.
Provided by Barbara Harris
Categories Main Dish Recipes Burger Recipes Veggie
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
- Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
- Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 9.2 g, Cholesterol 31 mg, Fat 1.4 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 109.6 mg, Sugar 2.7 g
MUSHROOM BURGERS
Provided by Food Network
Time 50m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
- Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM BURGERS
Really tasty and full or flavour recipe, great for vegeratians.
Provided by sarah_clk
Time 15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Slice 2 large beefy mushrooms in to thick slices.
- Put all the remaining ingredients in a bowl and mix together. Add mushrooms in to the mixture and fully coat. Season and cover. Refrigerate overnight or for as long as you can.
- Heat up a pan and add a little oil. Cook mushrooms in small batches on a high heat. Baste with the yoghurt mixture.
- Serev in bread rolls. Really nice with slices of mozorella and tomato ketchup.
BURGER ELEGANCE WITH MUSHROOM SAUCE
Elegant, gourmet bunless burgers (or you can call them hamburger steaks) topped with a yummy mushroom and onion sauce. These burgers are excellent for entertaining because they look so fancy, and taste even fancier!
Provided by raisdbywolvz
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl.
- Mix gently until all ingredients are combined well.
- Form 4 fat patties.
- Drizzle olive oil on a platter and coat both sides of the patties with the oil.
- Place patties in a hot (medium high flame) skillet. Don't move them! Let the patties caramelize on one side before flipping, then let them caramelize on the other side.
- When patties are done, transfer to a platter. Top each patty with 1/4 of the remaining cheese. Cover with a foil tent and place into a warm oven to melt the cheese. The foil tent helps the patties retain their juiciness.
- In the same skillet, drizzle in the remaining 1 Tbsp of olive oil.
- Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
- Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off.
- Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly.
- Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir.
- When you plate the patties, spoon the onion mushroom sauce over each patty.
- Garnish with fresh chives.
- Enjoy!
MUSHROOM & CHICKPEA BURGERS
High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
- Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
- Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.
Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium
COPYCAT SHAKE SHACK 'SHROOM BURGER
Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it's gooood! You have to taste it to believe it. The ShackSauce is not to be missed.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees F.
- ShackSauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
- Mushroom Stuffing:.
- Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
- Mushroom Filling:.
- Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
- Mushrooms Breading:.
- Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
- Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
- Mushroom Frying:.
- In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
- Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
- Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
Nutrition Facts : Calories 2201.4, Fat 195.1, SaturatedFat 24.3, Cholesterol 231.2, Sodium 1257.3, Carbohydrate 87.7, Fiber 5.5, Sugar 8.8, Protein 30.3
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