Beet Mushroom And Beef Burgers Recipes

BEET, MUSHROOM AND BEEF BURGERS

Steps:

• Grate beet on large holes of a grater.
• . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
• Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.

MUSHROOM AND BEEF BURGERS

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.

BLENDED MUSHROOM AND BEEF BURGERS

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.

MUSHROOM AND BEET BLACK BEAN BURGER

Steps:

• Preheat oven to 375.
• Heat a cast iron pan over low heat.
• Rinse and dry mushrooms. Chop into small pieces.
• Add butter, chopped mushrooms and garlic salt to the pan. Cook for 5 minutes until browned and softened.
• Chop the beets into small pieces and add to the pan with the brown sugar and smoked paprika. Cook for an additional 3-5 minutes until the mixture has browned.
• While the mushrooms and beets are cooking, in a food processor, finely grind the cereal into a crumb consistency. Remove the cereal crumb into a bowl.
• Add the beets and mushrooms to a food processor, with the egg yolks and black beans. Pulse a few times to get a tapenade texture. Check out the video or photos to see consistency.
• Add the mixture to the bowl with the cereal crumbs and add the chopped cilantro. Mix to combine.
• Line a jelly roll with parchment paper.
• Form mixture into 6 patties (I like to use a 1/2 cup measuring cup to form the patties and then press them down). Place the patties on the parchment paper and bake for 10-15 minutes and flip the burgers and bake an additional 10-15 minutes on the other side.
• Serve the Mushroom and Beet Black Bean Burgers on Brioche Buns and top with your favorite burger condiments. Melt on cheese or use a spreadable cheese and top it with whatever you love!
• BEETBALLS: You can also make these burgers into beetballs. Follow the recipe and instead of making patties, make into 32 beetballs. Place beetballs on a jelly roll lined with parchment paper and bake for 20-25 minutes at 375. Serve on spaghetti, in pita bread, or as a bowl meal.

MUSHROOM BEEF BURGERS

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.