Blended Mushroom And Beef Burgers Recipes

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.

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 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.

BELLY ACRES' BETTER BURGER

Steps:

• Make the Ginger-Lime Mayonnaise:
• Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.
• Make the burgers:
• Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
• Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
• Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
• Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.

MUSHROOM AND BEEF BLENDED BURGERS FOR THE GRILL

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.

SOUTHERN MUSHROOM-BEEF BURGERS

Steps:

• Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve.
• Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
• Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning).
• Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.

MUSHROOM BEEF BURGER

Steps:

• 1. Blend/pulse mushrooms until fine in a food processor.
• 2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool.
• 3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden.
• 3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge.
• 4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside.
• 5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around.
• 6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down.
• 7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains.
• 8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.

MUSHROOM-BEEF BURGERS

Steps:

• Heat a grill to medium-high and oil the grates. (The burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.)
• In a food processor, working in 2 batches, pulse the mushrooms, scraping down the sides and bottom, until finely chopped but not puréed. Transfer to a large bowl and add the beef. Mix until well blended, then form into 8 equal patties, each about 4 inches wide.
• Season the patties with salt and pepper, and grill until lightly charred underneath, 3 to 5 minutes. Gently flip burgers and grill until golden and cooked to medium, 3 to 4 minutes longer, topping each with a slice of cheese during the last minute of cooking. Transfer burgers to a large platter.
• Build burgers with buns, preferred toppings and condiments.