BEEF-MUSHROOM BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
- Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
- Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.
MUSHROOM AND BEEF BURGERS
These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Provided by Martha Rose Shulman
Categories dinner, easy, sandwiches, main course
Time 50m
Yield Eight 4.5-ounce patties or six 6-ounce patties
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram
BEEF PATTIES WITH BEEFY MUSHROOM GRAVY
Do you like recipes with a short list of ingredients? Here is a quick and easy, delicious beef patty dish that fits the bill. I found this recipe in a magazine many years ago, and have made it numerous times. Please don't substitute any other soup as it will just not be the same, this one is special! Also, don't add salt - it is not needed. The original recipe called for topping the patties with canned French Fried onions, if desired. I do not usually do this, but you might like them that way.
Provided by GranJan
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add the egg and bread crumbs to the ground beef and mix well.
- Shape into 4 to 6 patties.
- Brown both sides in ungreased skillet, over medium heat, not cooking them completely here.
- Drain off the fat.
- Spoon over the patties the undiluted Beefy-Mushroom soup.
- Cover the skillet and simmer a few minutes, spooning the gravy over the patties occasionally.
- Note: Sometimes I use only 1 lb of ground beef and make 4 patties. This is the only change I make.
BEEF BURGERS WITH CREAMY MUSHROOM SAUCE RECIPE BY TASTY
Here's what you need: ground beef patties, burger buns, heavy cream, white wine, red onion, mushroom, black figs, salt and pepper mix
Provided by Strahinja Mitrovic
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt.
- Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes.
- For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns.
- Slice the figs.
- Top the patties with mushroom sauce and sliced fig and place in the buns.
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
MUSHROOM BEEF PATTIES
Even though I'm a "city boy", my co-workers have said I'm the most country city boy they have ever run across. Maybe that's because of the comforting, hearty recipes I share, like this ground beef dish. -Dale Thelen, Bedford, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the milk, Worcestershire sauce, bread crumbs, 1/2 teaspoon salt, pepper and garlic powder. Crumble beef over mixture and mix well. Shape into three or four oval patties. In a large skillet, cook patties over medium heat until no longer pink. , In another skillet, saute mushrooms and basil in 2 tablespoons butter until tender; drain. Remove mushrooms with a slotted spoon and set aside. , In the same skillet, melt the remaining butter; stir in flour until smooth. Gradually whisk in the cream, 1/2 cup water, pepper sauce and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add enough remaining water to make a medium-thin sauce. Add reserved mushrooms; heat though. Serve over beef patties; top with cheese and onions.
Nutrition Facts : Calories 478 calories, Fat 34g fat (18g saturated fat), Cholesterol 137mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
SOUTHERN MUSHROOM-BEEF BURGERS
This recipe is sponsored by Mushroom Council. Mushrooms have a natural umami flavor and a meaty texture, so they blend well with ground beef. I love the combination!
Provided by Kardea Brown
Categories main-dish
Time 45m
Yield 6 burgers
Number Of Ingredients 22
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 BURGERS
These burgers use half the meat of all-beef burgers but have double the juiciness, thanks to finely chopped cremini mushrooms. The mushrooms lend earthy, meaty flavor and texture, both of which become more accentuated as they caramelize and crisp along the edges while charring on the grill. Form the patties when ready to cook, since the mushrooms start to release water once mixed with the beef. Their flavors shine on the grill, but 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.
Provided by Kay Chun
Categories dinner, lunch, weekday, burgers, meat, sandwiches, main course
Time 30m
Yield 8 servings
Number Of Ingredients 7
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.
MUSHROOM PATTIES
This recipe was one of the first veggie patties I tasted, and is a simple, quick favorite. You can use walnuts in place of the pecans if you prefer.
Provided by KRYM
Categories Main Dish Recipes Burger Recipes Veggie
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine bread crumbs, cottage cheese, Cheddar cheese, nuts, eggs and onion soup mix in a medium size mixing bowl. Mix well.
- Form the mixture into patties and place one at a time in a skillet with oil. Fry until both sides of the patties are browned.
- In a small bowl mix mushroom soup and milk together.
- Place fried patties in a 9x13 inch casserole dish. Pour the milk and mushroom soup mixture over the patties. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 391 calories, Carbohydrate 25.2 g, Cholesterol 92.6 mg, Fat 26.5 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 6.8 g, Sodium 1003.3 mg, Sugar 4.7 g
MINI BEEF AND MUSHROOM PATTIES
No one will ever notice that you swapped in mushrooms for a third of the beef in these better-for-you mini burgers. Grated onion and a touch of soy add to their savoriness. Make a big batch of these pint-sized patties and freeze them-you'll be so glad you did. Serve them as finger food with a dipping sauce, turn them into sliders, or make it a meal with rice and steamed or roasted vegetables.
Provided by Rhoda Boone
Categories Hamburger Mushroom Kid-Friendly Soy Sauce Bake Sunday Stash Beef Ground Beef Small Plates
Yield Makes about 26
Number Of Ingredients 8
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 450°F. Pulse onion in a food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to a large bowl.
- Pulse mushrooms in food processor until very finely chopped. Transfer to paper towels and squeeze dry, then transfer to bowl with onions. (Alternatively, you can finely chop vegetables by hand.)
- Add beef, soy sauce, salt, and pepper to bowl with onions and mushrooms. Mix well with your hands, then divide into 3-Tbsp.-sized portions and form into patties about 2 1/2" in diameter and 1/2" thick. You should have about 26 patties. Divide between baking sheets.
- Bake patties 3 minutes, then flip and bake until cooked to desired doneness, 3-4 minutes more for medium/medium-well.
- Do Ahead
- Patties can be cooked 3 days ahead; wrap in plastic and chill, or freeze up to 6 months.
BEEF PATTIES WITH SAUCY MUSHROOMS
My husband quite likes this dish. It reminds him of the Latvian "kottelets" that his mother made for him when he was a child. The mushroom sauce takes them up a notch.
Provided by Irmgard
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop one half of the onion.
- Slice the remaining half and set aside.
- In a large bowl, combine the chopped onion, egg, bread crumbs, 1 tablespoon water, thyme, salt, pepper and half of the garlic, then mix in the beef.
- Shape into 8 1/2" thick patties.
- In a large skillet, heat the oil over medium heat and fry the patties until browned on both sides, no longer pink inside and a meat thermometer inserted into the centre registers 160 degrees F, about 10 minutes.
- Transfer to a plate.
- Drain the fat from the pan.
- Fry the mushrooms, sliced onion and remaining garlic until the mushrooms are softened and browned, 4 minutes.
- Add the flour and cook, stirring, for 1 minute.
- Add the broth and Worcestershire sauce.
- Bring to a boil and boil, stirring, until thickened, about 2 minutes.
- Return the patties to the pan and add the parsley.
- Heat through.
Nutrition Facts : Calories 315.8, Fat 16.9, SaturatedFat 5.7, Cholesterol 126.6, Sodium 704.5, Carbohydrate 11.2, Fiber 1.3, Sugar 2.6, Protein 28.7
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