MUSHROOM-STUFFED CHEESEBURGERS
No need to call my family twice when these burgers are on the menu. Get ahead of the game and stuff them ahead of time, then grill later. - Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 418 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 653mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
MUSHROOM STUFFED GRILLED PORK BURGERS
These are wonderful grilled, of course you may season the ground pork to suit your taste, but I find if you are grilling the pork burgers, that they are better mixed with just the bare basics such as salt and pepper, Worcestershire sauce and mustard (if using) as the middle filling has a lot of flavor. I just stated the basics LOL! The filling alone, can be prepared up to a day ahead, also the pork burgers can be stuffed a day ahead, covered an refrigerated until ready to grill. This recipe produces a lot of pork patties (around 12-14) I most always prepare/stuff the patties and freeze half for next time, unless that is, you are feeding a gang of hungry people! I have used half ground pork and half ground beef for this also.
Provided by Kittencalrecipezazz
Categories Pork
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, saute the mushrooms, onion and garlic until tender in butter (about 2-3 minutes); set aside to cool.
- In a bowl, combine ground pork, mustard (if using) Worcestershire sauce, seasoning salt and pepper; mix well.
- Shape into 24 even size patties about 4-5-inches in diameter (this is for the top and bottom patties).
- Divide and spoon the mushroom mixture evenly onto center of 12 patties; place another pattie on top, and seal the edges of the meat tightly all around.
- Place patties on grill about 6-inches over medium coals.
- Grill about 20-22 minutes turning once until the patties are thoroughly cooked.
- Serve on buns.
Nutrition Facts : Calories 314, Fat 25.2, SaturatedFat 9.6, Cholesterol 84.3, Sodium 115.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 19.7
CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS
Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 2 burgers
Number Of Ingredients 14
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.
PORTOBELLO MUSHROOM CHEESEBURGERS
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese on top.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, burgers, main course
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
- Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
- Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.
CHEESE-STUFFED PORTOBELLO BURGER
The hidden surprise of melted cheese inside the crispy breaded mushroom pattie takes this vegetarian burger to new levels, as does a special mayonnaise that gets shmeared on the toasted brioche bun.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment. Brush both sides of mushrooms with olive oil; season with salt and pepper. Arrange mushrooms, gill-sides down, on sheet and roast, flipping once, until tender, 22 to 25 minutes. Let cool, then transfer to a cutting board, gill-sides down. Butterfly each by cutting horizontally through middle of cap, leaving one side intact. Open flaps and add cheese (if necessary, fold to fit.) Close flaps and gently press to seal with your palm.
- Place flour, egg, and panko in separate shallow bowls. Dip each stuffed mushroom in flour, then egg, turning to coat and shaking off excess. Then dip in panko, pressing to adhere.
- Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium until a panko crumb sizzles when tossed in. Working in two batches, cook mushrooms until golden and crisp, 2 to 3 minutes per side.
- Transfer mushrooms to a wire rack set over a baking sheet; season with salt. Spread mayonnaise on buns. Top with mushroom burgers and arugula. Serve immediately.
MUSHROOM STUFFED BURGERS
If you are a mushroom lover (like me), and want a robust mushroom flavor, use a full-flavored wild mushroom like morels or porcinis. Other mushrooms (crimini, portobello, shitake, or even button) will work, just make sure you remove the tough stems before chopping. From Cooking Pleasures magazine.
Provided by SkinnyMinnie
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
PORK AND PORTOBELLO BURGERS
This is a new-age version of a veggie burger (as in half and half, not a burger made from vegetables and grain), which you might also think of as a stuffed mushroom. It's terrific, hearty, unusual and really cool: a portobello filled with sausage meat and grilled. In this instance, a broiler will work, as will a skillet.
Provided by Mark Bittman
Categories easy, quick, burgers, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
- Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
- Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes. If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
- Serve the burgers on buns (toasted, if you like) with any fixings you like.
GRILLED MUSHROOM SWISS BURGERS
This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!
Provided by MS. STEPHANIE
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare a grill for medium heat. Lightly oil the grate.
- Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
- Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
- Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 25 g, Cholesterol 106.1 mg, Fat 32.4 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 14.2 g, Sodium 867.5 mg, Sugar 1.1 g
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