Portobello Mushroom And Swiss Turkey Burgers Food

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PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS



Portobello Mushroom and Swiss Turkey Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 9

4 large portobello mushrooms, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 slices Swiss cheese
Canola oil, for brushing
1 1/2 pounds ground dark turkey meat
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
1/4 cup ketchup

Steps:

  • Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
  • For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
  • Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

PORTOBELLO MUSHROOM SWISS 'BURGER'



Portobello Mushroom Swiss 'Burger' image

Enjoy this tender grilled mushroom Swiss 'burger'. Our Portobello Mushroom Swiss 'Burger' is a great option for your meatless Monday-or any other day.

Provided by My Food and Family

Categories     Meal Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 large portobello mushroom caps (4-1/2 inch)
1 small red onion, cut into 1/2-inch-thick slices
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing, divided
4 KRAFT Big Slice Aged Swiss Cheese Slices
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
4 kaiser rolls, split
1 cup loosely packed FRESH EXPRESS Spring Mix

Steps:

  • Heat grill to medium-high heat.
  • Brush vegetables evenly with half the dressing. Grill, dressing sides down, 2 to 3 min. or until mushrooms start to soften. Turn vegetables; brush with remaining dressing. Grill 2 to 3 min. or until vegetables are tender. Remove onions from grill.
  • Top mushrooms with cheese; grill 1 min. or until melted.
  • Mix mayo and mustard until blended; spread onto bottom halves of rolls. Fill with spring mix, mushrooms and onions.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

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

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

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

BETH'S PORTOBELLO MUSHROOM BURGERS



Beth's Portobello Mushroom Burgers image

This is a quick, delicious and healthy way to enjoy an American classic!

Provided by Elizabeth

Categories     Main Dish Recipes     Burger Recipes     Turkey

Time 20m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  • Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  • Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 29.9 g, Cholesterol 53.4 mg, Fat 15.3 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 933.8 mg, Sugar 3.8 g

ROASTED GARLIC TURKEY BURGER W/PORTABELLA MUSHROOMS



Roasted Garlic Turkey Burger W/Portabella Mushrooms image

A good burger that is healthy for you, and that has mushroom lovers in mind. We used the button mushrooms (personal preference). We roasted the garlic earlier in the day, so we used that. Am posting this as per request and I also have another friend in mind - eat hearty! Update: 02/07/2011 - after trying these a couple of times I decided that a Herbed Horseradish Mayonnaise would go well with it: 1/2 c mayo, 1 T prepared horseradish, 2 T parsley, basil or chives, 1 T EEVO, a squeeze of fresh lemon juice and kosher salt and freshly ground pepper. Stir it all together in a small bowl and use. This will make it more moist. Hope you like it. :)

Provided by Manami

Categories     Turkey Breasts

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground turkey breast
1 tablespoon olive oil
6 garlic cloves, peeled
1 red onion, thinly sliced
8 ounces button mushrooms or 6 ounces cremini mushrooms, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
1 teaspoon low sodium soy sauce (I used tamari)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
3 tablespoons blue cheese, crumbled
4 kaiser rolls or 4 ciabatta rolls
salad greens, for garnish (optional)

Steps:

  • Prepare grill for direct-heat cooking and remove grate. We did not use the grill we used a grill pan on the stove.
  • In nonstick skillet over medium-high heat, heat oil.
  • Add garlic cloves and cook until lightly browned.
  • Turn cloves as needed to evenly brown.
  • Remove to cutting board to cool.
  • In skillet, cook onion slices & tamari sauce in remaining oil until tender.
  • Toss in mushrooms and cook until tender.
  • Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
  • Remove from heat and allow to cool slightly while preparing burgers.
  • Mince garlic.
  • In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
  • Shape into 4 burgers about 4-inches in diameter.
  • Spray grate with cooking spray and place over hot coals or prepare grill pan by spraying with a bit of cooking spray.
  • Grill burgers about 5 minutes per side, or until no longer pink in the middle (165ºF).
  • Place burgers& mixed greens on sourdough French rolls, Kaiser rolls or Ciabatta rolls.
  • Stir bleu cheese into mushroom mixture and spoon on top of burgers.
  • Serve with fries, sliced tomatoes and a beer!
  • Enjoy!

Nutrition Facts : Calories 318.9, Fat 8, SaturatedFat 2.3, Cholesterol 75.1, Sodium 720.8, Carbohydrate 26.3, Fiber 2.7, Sugar 3.1, Protein 34.3

MUSHROOM & SWISS TURKEY BURGERS



Mushroom & Swiss Turkey Burgers image

"This recipe also works great on the grill. I use the leftover spinach in pesto, omelets or to make another batch of burgers." Meleyna Nomura - Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1-3/4 cups sliced baby portobello mushrooms
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1/4 cup frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped sweet onion
1/2 pound lean ground turkey
1 slice reduced-fat Swiss cheese, cut in half
2 whole wheat hamburger buns, split and toasted
2 lettuce leaves
2 slices sweet onion
2 slices tomato

Steps:

  • In a small skillet, cook mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in 1/8 teaspoon salt and a dash of pepper. Remove from the heat; set aside. , In a small bowl, combine the spinach, chopped onion and remaining salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4 minutes. Turn and cook 3 minutes longer. Top burgers with cheese; cover and cook 3-6 minutes longer or until a thermometer reads 165° and cheese is melted. Serve on buns with lettuce, onion, tomato and reserved mushroom mixture.

Nutrition Facts : Calories 371 calories, Fat 16g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 645mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 30g protein.

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