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
WASHINGTON STATE BURGER (AKA WILD MUSHROOM-CHEDDAR BURGER)
Steps:
- Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking.
- Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
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
STUFFED MUSHROOM CHEDDAR BURGERS
When I have time I love to do something a little more special than a plain old hamburger, and nothing is cooler than an inside-out burger where the toppings are on the inside. They're really so easy to make . I like these just as-is on a soft bun and I'll admit I sometimes even substitute Swiss cheese as this is also a great combo with mushrooms. Also check these fab custom toppings for burgers when catsup and mustard just don't cut it - CHEDDAR & CHILE SPREAD: Combine 1 cup of grated cheddar with a can of diced green chiles. Stir in enough hot beer to make a smooth, thick spread (start with 2 Tbs, adding more a tablespoon at a time.) EVEN HOTTER VARIATION: substitute chopped, diced jalapeno slices, or cayenne pepper JACK VARIATION: substitute Jack cheese and add diced onion. GORGONZOLA VARIATION: use crumbled Gorgonzola in place of the cheddar and add some minced garlic and freshly ground pepper. SPECIAL SAUCE: Start with about 1/2 cup mayonnaise. Add a tablespoon each of the following: mustard, relish, ketchup. Add Worcestershire sauce and Tabasco to taste. Season with salt and pepper to taste.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the hamburger, onion, salt and pepper. Mix well.
- Saute mushrooms in butter until slightly browned and softened.
- Form meat mixture into 12 patties, about a 1/4-inch thick. Spoon about 1/6 of the mushrooms on to half the patties. Top with cheese and second patty. Seal around the edges, making sure that the patties are good and solid.
- Place on preheated grill and cook for a few minutes per side until done to your looking. Serve immediately.
Nutrition Facts : Calories 261.5, Fat 16.9, SaturatedFat 7.4, Cholesterol 86.3, Sodium 305, Carbohydrate 1.9, Fiber 0.5, Sugar 1, Protein 24.7
WILD MUSHROOM-CHEDDAR BURGER
Make and share this Wild Mushroom-Cheddar Burger recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil and butter in a large saute pan over high heat until almost smoking.
- Add in the mushrooms and cook/stirring occasionally, until soft, about 5 minutes.
- Add in the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
- Stir in the thyme and parsley; transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 -inch thick burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- Cook the burgers, using the canola oil-heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
- Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- During the last minute of cooking-top each burger with a slice of cheese and a basting covering.
- Place the burgers on the bun bottoms and top each burger with chipotle ketchup and a large spoonful of the mushrooms.
- Cover with the bun tops and serve immediately.
Nutrition Facts : Calories 657.5, Fat 40.8, SaturatedFat 15, Cholesterol 147.6, Sodium 517.1, Carbohydrate 25.3, Fiber 1.9, Sugar 4.2, Protein 46.6
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