PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE
Such a tasty veggie burger. These take a little work, however they are a great make ahead meal. The website states that you can wrap the uncooked patties individually and refrigerate for up to 2 days or freeze for up to 3 months (thawing in the refrigerator before cooking). One of the reviewers on the other site said that you can leave out the egg for a tasty vegan burger without any issues. From the Eating Well website. NOTE: After making these, I have changed up the recipe to perfection :) If you like parsley, you may want to add a little fresh parsley in these as well.
Provided by januarybride
Categories < 60 Mins
Time 1h
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
- Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
- Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
- Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
- With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
- Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
- Garnish the burgers with watercress and the blue cheese sauce, if desired.
Nutrition Facts : Calories 164.4, Fat 8.1, SaturatedFat 1.5, Cholesterol 29.3, Sodium 353.3, Carbohydrate 18.8, Fiber 3.7, Sugar 3, Protein 6.2
ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE
Provided by Food Network Kitchen
Time 2h40m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
- 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
- 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
- 4. Place the mushrooms on the buns and top with the spinach and onions.
MUSHROOM CHEESEBURGERS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
- Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
- Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.
FETA MUSHROOM BURGERS
My son-in-law gave me this recipe and I tweaked it to make it healthier. The burgers are so quick to whip up on the grill on busy nights. -Dolores Block, Frankenmuth, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms., Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat until a thermometer inserted in burgers reads 165° and mushrooms and onion are tender, 4-6 minutes per side., Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion.
Nutrition Facts : Calories 371 calories, Fat 15g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 590mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
MUSHROOM BURGER
Make and share this Mushroom Burger recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 37m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, sauté onion and garlic in oil for 2 minutes.
- Add mushrooms and cook, stirring frequently, until mushrooms are cooked down and liquid has disappeared, about 15 to 20 minutes.
- Let cool.
- Combine with rest of ingredients; form into 2 patties.
- Sprinkle on black pepper.
- Grill on both sides until heated through.
- Serve on whole-wheat bun.
Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Cholesterol 93.1, Sodium 175.2, Carbohydrate 13.8, Fiber 2.8, Sugar 5.4, Protein 7.7
MUSHROOM PECAN BURGERS
Provided by Colleen Patrick-Goudreau
Categories Food Processor Mushroom Nut Vegetable Picnic Super Bowl Vegetarian Backyard BBQ Dinner Lunch Tree Nut Pecan Tailgating Family Reunion Vegan Party Advance Prep Required Pescatarian Dairy Free Peanut Free Kosher
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- In a food processor, mince mushrooms and parsley. Remove and set aside.
- In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
- Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
- Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.
GOURMET BACON-MUSHROOM CHEESEBURGER
Tired of plain burgers? Trust me, these are out of bounds! It may seem like a lot for burgers but believe me, with my recipe the burgers-and you-will be a hit! Add condiments to your liking.
Provided by TJWooley
Categories Main Dish Recipes Burger Recipes Cheeseburger Recipes
Time 4h55m
Yield 8
Number Of Ingredients 13
Steps:
- Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
- Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
- Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
- Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
- Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
- While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
- Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
- Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 32.2 g, Cholesterol 143 mg, Fat 40.1 g, Fiber 2.2 g, Protein 47.4 g, SaturatedFat 18.3 g, Sodium 1524 mg, Sugar 3.1 g
BLUE CHEESE BURGERS
Hamburgers? Yes. But basic fare? Definitely not! What a treat they are, and the wise cook will make up a dozen or so for the freezer. If you like blue cheese, you'll never forget these burgers.
Provided by QUIKSMYLE
Categories Main Dish Recipes Burger Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 19.6 g, Cholesterol 81.1 mg, Fat 20.5 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 7.9 g, Sodium 765.4 mg, Sugar 3.1 g
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