MUSHROOM BURGERS WITH ALMONDS AND SPINACH
These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Provided by Martha Rose Shulman
Categories dinner, weekday, burgers, main course
Time 3h
Yield 4 to 6 patties, depending on the size
Number Of Ingredients 12
Steps:
- Place the bulgur in a bowl with a little salt if desired. Cover with ½ cup hot water and leave for 20 to 25 minutes, until most of the water has been absorbed and the bulgur is soft. Drain through a strainer and squeeze out the water.
- Meanwhile, in a food processor fitted with the steel blade, grind the almonds coarsely.
- Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat and add the mushrooms. When they begin to soften and sweat, turn the heat to medium and cook, stirring often, for 5 minutes, until the mushrooms have softened. Add the garlic, thyme, salt, pepper and white wine, and continue to cook, stirring, until there is no more liquid in the pan, about 5 minutes. Remove from the heat, transfer to the food processor and process until very finely chopped.
- Return the pan to the heat and add the spinach, a handful at a time. Cook just until it wilts and remove from the heat. Transfer to a strainer and, with the back of a spoon, press out excess water. Add spinach to the food processor and process with the mushrooms and almonds until the ingredients are well blended. Scrape the mixture into a bowl, stir in the bulgur and egg (if using), and season to taste with salt and pepper. Form into patties. If there is time, cover and chill for 1 to 2 hours.
- Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat, and brown the patties for 3 minutes on each side, being very careful when you turn them over. Don't worry if they fall apart; just patch them together. An offset spatula works well for turning them, and when you remove the patties from the pan, it helps if you place the bottom bun over the patty, slide the spatula underneath the patty and, with your hand on the bun, flip it over. Serve with the condiments of your choice.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
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
BAKED CHICKEN BURGERS WITH MUSHROOMS AND SPINACH
Try these baked chicken burgers as an alternative to hamburgers! Added mushrooms and onions give great texture to these burgers, with a little amped-up flavor as well. With buns and traditional burger fixings, or with your own twist, put a little something different on the table tonight.
Provided by Bibi
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inchbaking pan with avocado oil.
- Combine mushrooms, spinach, onion, and garlic in the bowl of a small food processor or blender and pulse several times until chopped into very small pieces, but not pureed.
- Place ground chicken in a bowl. Add chopped vegetables, chicken base, salt, and pepper. Mix until vegetable pieces are evenly distributed. Divide mixture into 5 evenly sized portions and shape into patties.
- Place patties onto the prepared baking sheet and lightly brush with remaining avocado oil.
- Bake in the preheated oven for about 20 minutes. Turn on the broiler and broil each side until browned, 1 to 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Place each chicken burger on a bun.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 33.6 g, Cholesterol 53.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 1.6 g, Sodium 760.3 mg, Sugar 5.3 g
BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS
Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this low-calorie Spanish-inspired side dish, saving the butter for the very end so it has more impact.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
- Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
- Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.
SPINACH AND MUSHROOM COUSCOUS WITH FETA
Adapted from the Weight Watchers website, this dish is really quick and goes great with chicken, burgers, or as a light meal in itself!
Provided by JessHinkson
Categories Spinach
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and garlic in a large skillet over medium-high heat.
- Add mushrooms and cook 1 minute.
- Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes.
- Toast the pine nuts lightly.
- After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese.
- Devour!
TURKEY BURGER WITH SPINACH AND MUSHROOMS
If you plan on putting these on a grill, you should place them in the freezer for about an hour or so. They are very soft. I've also made these into little meatball appetizers and served my cucumber yogurt dressing (below) as a dip - Delicious!
Provided by Golden Sunflower
Categories Lunch/Snacks
Time 36m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Microwave spinach with a little water to soften, drain well and cool.
- In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix.
- Cover and place bowl into refrigerator for about an hour, to blend flavors.
- Remove and make turkey patties.
- Heat a griddle or large skillet on medium heat.
- Spray with a cooking spray.
- Place turkey patties on griddle and cook for 3-5 minutes on each side.
- If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook.
- When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below).
- Enjoy!
- Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.
Nutrition Facts : Calories 174.1, Fat 9.6, SaturatedFat 3.8, Cholesterol 71.5, Sodium 459.6, Carbohydrate 3, Fiber 0.6, Sugar 0.9, Protein 18.2
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