Cheesy Mushroom Lamb Burger Recipes

CHEESY MUSHROOM LAMB BURGER

Steps:

• In a large bowl add in all the ingredients for the lamb. Mix well with your hands and cover with plastic wrap and place in the fridge for 2 hours.
• Heat up oil and butter in a pan with garlic. Add peperoncino.
• Add mushrooms, herbs, and seasoning and stir, sauteing the mushrooms for 10-15 minutes on medium to high heat.
• Take off heat and set aside.
• In a ramekin combine mayo, mustard, and balsamic cream.
• Whisk until well incorporated and place in the fridge.
• Take the seasoned ground lamb, scoop out around 2 tablespoons and place in hand. Take a cube of cheese and put it in the middle and shape the meat around the cheese and roll into a ball. Press down and shape into a round patty and place on a plate.
• Repeat this process until all the ground lamb is gone.
• In a bowl mix flour and seasonings.
• Whisk in sparkling water and add more if batter is too thick. Should be creamy and smooth and just thick enough to coat the onion rings.
• Heat up peanut oil in a medium pot.
• Place a few onion rings in batter until well-coated. Lift out of batter and let excess drip off and place into the hot oil. Cook for about 2 minutes and turn. Take out and place on a paper towel lined dish when golden and crisp.
• Repeat this process until done.
• Preheat BBQ to around 450 degrees F.
• Place burgers on hot grill and cook for about 2 minutes then turn them 180 degrees and cook for another 2 minutes.
• Turn burgers over and repeat the cooking process turning burgers 180 degrees after 2 minutes and cooking for an additional 2 minutes.
• Place cheese on hot burgers and let rest.
• Place cut brioche buns on grill and toast for a few minutes, take off grill and set aside.
• Meanwhile, warm up mushrooms.
• Spread a good spoonful of aioli onto the bottom half of the bun.
• Place the burger onto the aioli and top with sauteed mushrooms. Spread some more aioli on the top half of bun and place on the burger with mushrooms.
• Top burger with a folded dill pickle slice.
• Put some onion rings on the side.
• Ready to serve.

CHEESE-STUFFED LAMB BURGERS

Steps:

• For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
• For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
• For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
• Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
• Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESY MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons oil in large skillet on medium high heat.
• Add mushrooms, onion and garlic.
• Sauté 5 minutes, stirring often, or until onions are soft.
• Scrape mixture into mixing bowl.
• Wipe out skillet with paper towels.
• Combine mushroom mixture with beef, cheese, bread crumbs, milk, salt, pepper and thyme and mix well.
• Form 4 ovals in shape and size of rolls.
• Heat remaining 1 tablespoon oil in wiped out skillet on medium high heat.
• Add burgers and cook 4 to 5 minutes.
• Turn with spatula and cook 4 to 5 minutes more, or to desired doneness.

CHEESY MUSHROOM BURGERS

Steps:

• Preheat grill to medium heat. Toss tomatoes with basil and 2 Tbsp.of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms; cook and stir 5 min. or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly.
• Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7 to 9 min. on each side or until cooked through (160°F).
• Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls.

LAMB PATTIES WITH MUSHROOM SAUCE

Steps:

• Place the lamb in a mixing bowl.
• Heat two tablespoons of the oil in a small skillet and add the onions and garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and stir, blending well. Cool briefly.
• Scrape the onion mixture into the lamb. Add the coriander, bread crumbs, egg, salt and pepper. Blend well with fingers and shape the mixture into 20 patties. Set aside.
• For the mushroom sauce, heat the butter in a saucepan and add the mushrooms, shallots, salt and pepper. Cook over medium-high heat until all the moisture from the mushrooms has evaporated.
• Add the wine and simmer briefly over high heat. Add the tomatoes, broth and tarragon. Cook about 5 minutes, stirring occasionally.
• Blend the arrowroot with the water. Stir into the sauce and cook briefly.
• Meanwhile, heat the remaining olive oil in a nonstick skillet large enough to hold the patties in one layer. Add the patties and turn them so they brown evenly, about 5 minutes. Drain the fat.
• Add the patties to the sauce, cover and simmer about 10 minutes.