Mushroom Stuffed Cheeseburgers Recipes

CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY

Steps:

• Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
• Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
• Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
• Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
• Put the egg, flour, and bread crumbs into 3 separate bowls.
• Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
• Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
• Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
• Assemble burger, spread special sauce on buns.
• Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
• Enjoy!

MUSHROOM CHEESEBURGERS

Steps:

• Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
• Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
• Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.

MUSHROOM-STUFFED CHEESEBURGERS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon., In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling., Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.

MUSHROOM CHEESEBURGERS

Steps:

• In a large bowl, combine the mushrooms, onion, oregano, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. , Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a slice of cheese. Serve on buns with lettuce if desired.

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.

MUSHROOM STUFFED BURGERS

Steps:

• In a medium bowl, gently mix together the beef, soy sauce, 3/4 tsp of the pepper, 1/2 tsp of the salt.
• Using generous 1/3 cup per patty, shape mixture into 8 (4 1/2-inch) patties 3/8 inch thick.
• Refrigerate while preparing the stuffing.
• Heat a large nonstick skillet over medium high heat until hot.
• Add the butter and oil.
• Heat until hot and butter is melted.
• Add the mushrooms and cook for 2 min, stirring occasionally.
• Add the garlic and cook for 8-10 min or until the mushrooms are browned and the liquid has evaporated.
• Stir in the green onions, Worcestershire sauce, remaining 1/2 tsp pepper and remaining 1/4 tsp salt.
• Let cool.
• Mound about 1/2 cup of the stuffing in the center of 4 of the patties.
• Cover with the remaining 4 patties, sealing the edges firmly by pressing together with your fingers.
• Gently press the center of the burgers to eliminate mounding.
• Heat the grill or grill pan to medium heat.
• Grill for 5-6 minute.
• Flip the burgers and grill for 5-6 min more, or until no longer pink in the center.
• Top each burger with 1 slice of cheese, and grill for another min or so - until the cheese has melted.
• Meanwhile, in a small bowl, whisk together all of the mayonnaise ingredients.
• Place the buns on the grill, split side down, and grill for 30-60 sec or until lightly toasted.
• Spread each bun with 2 Tbs of the mayonnaise.
• Top with a burger and a tomato slice.

MUSHROOM AND SWISS STUFFED BURGERS

Steps:

• Heat butter in nonstick skillet over medium heat. Add mushrooms and onion; cook and stir 4 minutes or until mushrooms have softened. Cool completely.
• Mix ground beef and hamburger seasoning. Measure twelve (1/4 cup) portions of beef. Shape into thin 4-inch round patties. Place about 1 tablespoon each of the mushroom mixture and cheese in cente of each of 6 patties. Top with remaining hamburger patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
• Grill over medium heat 4 to 6 mintes per side or until burgers are cooked through (internal temperature of 160°F).
• Serve burgers on toasted rolls. Garnish with desired condiments and toppings.