Blended Burgers Recipes

BLENDED MUSHROOM AND BEEF BURGERS

Blended Mushroom and Beef Burgers image

For some of the juiciest, most flavorful burgers you've ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint.

Provided by Mark Hinds

Categories Dinner

Time 22m

Number Of Ingredients 8

Ingredients

1 lb ground beef
8 oz mushrooms (rough chopped)
1/3 medium white onion
2 cloves garlic
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1-1/2 tsp salt
1 tsp ground pepper

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.

Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Protein 17 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 313 mg, Sugar 1 g, ServingSize 1 serving

BLENDED BURGERS

Blended Burgers image

A mushroom blend is one of the easiest things you'll ever do to create healthier, more delicious and sustainable meals. Combine finely chopped mushrooms with ground meat to help lighten favourite family recipes. In addition to the drool-worthy flavour of blended burgers, adding mushrooms to your meat-based meals also helps trim fat and calories, decreases salt intake and adds a serving of vegetables.

Provided by Mary Jenny

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces fresh button mushrooms
1/4 cup oats
1 lb lean ground beef
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried minced onion
1 teaspoon salt (5.69 g)
6 slices cheddar cheese
6 hamburger buns
traditional toppings such as lettuce, tomato, onion, pickles, ketchup and mustard

Steps:

Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties.
Set a greased grill pan over medium-high heat. Place the burgers on pan and cook without turning for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes.
Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.

Nutrition Facts : Calories 400, Fat 19.3, SaturatedFat 9.5, Cholesterol 78.5, Sodium 819.4, Carbohydrate 27.3, Fiber 2, Sugar 3.6, Protein 28.5

MUSHROOM AND BEEF BLENDED BURGERS FOR THE GRILL

Mushroom and Beef Blended Burgers for the Grill image

Not all blended beef and vegetable burgers are sturdy - or flavorful enough - to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 ounces sweet potato, peeled and diced (from 1/2 small sweet potato)
4 ounces cremini mushrooms, trimmed and quartered
1 pound ground beef (20 percent lean)
1 large egg, lightly beaten
2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
1 bunch scallions (about 6 small)
1 medium poblano, halved lengthwise, stem and seeds removed
1 tablespoon canola oil, plus more for the grill grates
4 seeded hamburger buns, split
4 slices pepper jack cheese (about 2 ounces)
1/3 cup mayonnaise
Finely grated zest and juice from 1/2 lime
1/4 cup pickled jalapeno slices
4 pieces green leaf lettuce

Steps:

Preheat a grill for medium-high heat.
Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.

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