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 VEGGIE BURGER
This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g
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
HAMBURGER STEAKS WITH MUSHROOM GRAVY
Here's a meat-and-potatoes meal that no one will want to miss. It makes for a hearty dish the whole family will cozy up to in no time! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. , In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side. Set aside and keep warm., Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir until thickened, about 5 minutes. Serve sauce with patties and mashed potatoes.
Nutrition Facts : Calories 325 calories, Fat 15g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 920mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
BISTRO BURGERS WITH MUSHROOMS
Inspired by a simple bistro steak, this weeknight burger recipe is slathered with a flavorful parsley-shallot butter, topped with rich sauteed mushrooms and served with an assertively mustardy side salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.
- Form the beef into 4 patties, about 3 1/2 inches wide and 1 inch thick. Season generously on both sides with salt and pepper.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.
- Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt.
- Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise.
Nutrition Facts : Calories 820, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 198 milligrams, Sodium 956 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar 6 grams, Protein 46 grams
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.
GRANDMA'S OATMEAL BURGERS
A recipe passed down, it's an "Oldie but a Goodie"!! A great vegetarian recipe for a potluck or family dinner.
Provided by Rachel Marie
Categories Healthy
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together (except mushroom soup and water).
- Form into patties.
- Fry in a little oil until golden brown.
- Place in cooking sprayed 9 x 13-inch pan.
- Cover with Mushroom Sauce.
- Bake at 350F for 40 minutes.
- MUSHROOM SAUCE:.
- mushroom soup.
- water.
OAT BURGERS WITH MUSHROOMS
Makes many, so I tend to make a big batch and freeze. Then I can pull out for a quick, delicious meal in seconds! Oatburgers lend themselves to many variations. Some further suggestions are dill, parsley, celery, green or red peppers in place of the mushrooms. Or simply use a variety of mushrooms for more complex flavor.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 1h15m
Yield 20-25 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Saute the first four ingredients in a covered saucepan. While they are sauteeing, bring to a boil all the other ingredients except the oats.
- Lower heat, add the sauteed vegetables, and add the oats, one cup at a time, allowing each cupful to sink a little before stirring gently. Cook up to five minutes--until mixture starts to stick to bottom of pot.
- Set aside to cool. It's much easier to form the patties if the mixture has cooled at least 10-15 minutes.
- Form into patties, place on oiled cookie sheet, bake at 350 degrees for about 45 minutes, turning once after about 20 minutes.
Nutrition Facts : Calories 118.2, Fat 4.2, SaturatedFat 0.7, Sodium 329.9, Carbohydrate 16, Fiber 2.8, Sugar 0.9, Protein 5.1
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