Schroom Burgers Recipes

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Scrum-Delicious Burgers image

I'm not sure where this recipe originated, but it's one of my family's summertime favorites. I usually serve these juicy mushroom burgers when we have company. The guests rave about the flavorful cheesy topping. It's fun to serve a burger that's a little more special. -Wendy Sommers, West Chicago, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds ground beef
3 tablespoons finely chopped onion
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1/3 cup canned sliced mushrooms
6 bacon strips, cooked and crumbled
1/4 cup mayonnaise
6 hamburger buns, split
Lettuce leaves and tomato slices, optional


  • In a large bowl, combine the beef, onion, garlic salt and pepper. Shape into 6 patties, 3/4 in. thick. , In a small bowl, combine the cheese, mushrooms, bacon and mayonnaise; chill., Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. During the last 3 minutes, spoon 1/4 cup of the cheese mixture onto each burger. Serve on buns, with lettuce and tomato if desired.

Nutrition Facts : Calories 480 calories, Fat 29g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.


Swiss Mushroom Burgers image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds ground beef (preferably chuck)
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil, plus more for brushing
1 small red onion, halved and thinly sliced
1 8-ounce package sliced mixed mushrooms
1 tablespoon Worcestershire sauce
1/4 cup ketchup
2 teaspoons dijon mustard
4 thin slices gruyere cheese
4 sesame buns, split and toasted
Boston or Bibb lettuce, for topping
Potato chips and/or pickles, for serving (optional)


  • Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
  • Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
  • Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
  • Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.


Southern Mushroom-Beef Burgers image

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

8 ounces extra-sharp yellow cheddar cheese, shredded
4 ounces white cheddar cheese (preferably Vermont cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and liquid reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 1/4 pounds 80/20 Angus beef
12 ounces baby bella (cremini) mushrooms, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
6 potato buns, split
Melted butter, for brushing
1/3 cup mayonnaise
1/3 cup barbecue sauce (smoky sauces work best)
Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving


  • 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 Burgers image

Provided by Food Network

Time 50m

Yield 4 burgers

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 large shallot, finely chopped
2 pounds portobello mushrooms, finely chopped
1/2 cup button mushrooms (roughly chop)
2 garlic cloves, minced
1/2 cup carrots, minced
1/4 bunch of Italian parsley, washed, stems removed, finely chopped
2 cups fresh bread crumbs (about 3 slices)
1 egg
1 1/2 tablespoons balsamic vinegar
Salt and pepper to taste
4 ounces Stilton cheese, crumbled
Hamburger buns


  • In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
  • Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.


Cheesy, Stuffed Portobello Mushroom Burgers image

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

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted


  • 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 Burgers image

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

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional


  • 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


Garlic & mushroom burgers image

A new idea for a veggie meal that everyone will enjoy, it's healthy and filling

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Snack, Supper

Time 20m

Number Of Ingredients 7

4 portobello or field mushrooms , stalks trimmed
1 tsp sunflower oil
50g vegetarian gruyère , grated
1 garlic clove , crushed
1 tbsp butter , softened
4 ciabatta or burger buns , split and toasted
lettuce , tomatoes and sliced red onion to serve


  • Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.

Nutrition Facts : Calories 228 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium


Mushroom Beef Burgers image

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

2 pounds ground beef
1 (8 ounce) package mushrooms, chopped, or more to taste
1 onion, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
cooking spray


  • 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 and Swiss Burger image

This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain.

Provided by LivLifeGreen

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (10.75 ounce) can condensed golden mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
1 pound ground beef
½ teaspoon monosodium glutamate (MSG)
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
4 hamburger buns, split
4 slices of Swiss-style processed cheese


  • Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
  • Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
  • Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 31.8 g, Cholesterol 91.9 mg, Fat 22.2 g, Fiber 2.6 g, Protein 28.4 g, SaturatedFat 9.4 g, Sodium 1450.9 mg, Sugar 2.4 g


Garlic Mushroom Burgers image

Yummy burgers that are very simple and quick to prepare and can be topped with just about any kind of cheese. Works very will with a Foreman® grill. Also works well if you want to make the patties and refrigerate them for a few hours before cooking.

Provided by AquaKat

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 15m

Yield 3

Number Of Ingredients 5

1 egg, beaten
1 tablespoon minced garlic
¼ teaspoon salt
1 (4.5 ounce) can sliced mushrooms, drained
1 pound ground beef


  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
  • Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 306.4 calories, Carbohydrate 3.2 g, Cholesterol 153.8 mg, Fat 19.5 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 7.5 g, Sodium 483.2 mg, Sugar 1 g


Portobello Mushroom Burgers image

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Provided by Bob Cody

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese


  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g


Chicken Mushroom Burgers image

Provided by James Briscione

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons olive oil, plus more as needed
2 cloves garlic, sliced
1 shallot, minced
8 ounces fresh button mushrooms, roughly chopped
1/2 cup white wine or chicken stock
1 pound ground chicken
6 tablespoons dry breadcrumbs
2 large eggs, beaten
2 tablespoons chopped fresh basil
1 teaspoon kosher salt
Freshly ground pepper
1 beefsteak tomato
1/4 cup grated Parmesan
4 burger rolls
3 tablespoons unsalted butter, softened, to spread on the rolls
Dijon mustard, for spreading
Lettuce leaves, for serving


  • Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
  • Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
  • Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
  • Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.


Copycat Shake Shack 'Shroom Burger image

Vegetarians rejoice! Shake Shack has a cheese filled burger for you and it's gooood! You have to taste it to believe it. The ShackSauce is not to be missed.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 20

1 cup Hellmann's mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon ketchup
1/4 teaspoon pickle juice
1/8 teaspoon ground cayenne pepper
6 cups canola oil, divided
8 portabella mushrooms, stems removed, each 4-inches wide
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups muenster cheese, grated
1 1/2 cups cheddar cheese, grated
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 cups all-purpose flour, divided
4 cups panko breadcrumbs
6 large eggs, beaten
2 egg yolks
8 potato buns, toasted
8 leaves green leaf lettuce
8 slices plum tomatoes


  • Heat oven to 375 degrees F.
  • ShackSauce:.
  • In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
  • Mushroom Stuffing:.
  • Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
  • Mushroom Filling:.
  • Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
  • Mushrooms Breading:.
  • Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
  • Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
  • Mushroom Frying:.
  • In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
  • Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
  • Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

Nutrition Facts : Calories 2201.4, Fat 195.1, SaturatedFat 24.3, Cholesterol 231.2, Sodium 1257.3, Carbohydrate 87.7, Fiber 5.5, Sugar 8.8, Protein 30.3


Mushroom Veggie Burger image

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

2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
½ onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
⅔ cup rolled oats
¾ cup dry bread crumbs
2 eggs, beaten
½ cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil


  • 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 Burgers image

Really tasty and full or flavour recipe, great for vegeratians.

Provided by sarah_clk

Time 15m

Yield Serves 2

Number Of Ingredients 0


  • Slice 2 large beefy mushrooms in to thick slices.
  • Put all the remaining ingredients in a bowl and mix together. Add mushrooms in to the mixture and fully coat. Season and cover. Refrigerate overnight or for as long as you can.
  • Heat up a pan and add a little oil. Cook mushrooms in small batches on a high heat. Baste with the yoghurt mixture.
  • Serev in bread rolls. Really nice with slices of mozorella and tomato ketchup.

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2021-05-14 How to Make Mushrooms and Onions. Melt butter in a skillet over medium-high heat. Add sliced white mushrooms and cook for 5 minutes. Reduce the heat to medium and add sliced onion, salt, pepper, and Worcestershire sauce. Cook for 5-7 …
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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 …
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Preparation. You’ll want to start off by sauteing the mushrooms in the butter, minced garlic, and a bit of salt and pepper. Cover with a lid while they cook. While those are cooking, place the beef patties on a grill and sprinkle garlic powder, salt and pepper on top. Five minutes before they are done, place a slice of Swiss cheese on top of ...
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11 hours ago Combine Ground Beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside. Place ...
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2020-06-17 Thaw overnight in the refrigerator, then follow recipe as written but skip Step 3 and add the mushroom mixture in step 4. Step 1. Season the beef with salt and pepper. Thoroughly mix the beef, 1/4 cup soup, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers. Step 2.
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4 hours ago Combine ground beef, mushrooms, egg white, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer ...
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2020-08-19 Small mushrooms - if you can only find normal button or Swiss Brown/Cremini mushrooms, get 200g/7oz per burger, slice 0.5cm / 1/5" thick, and cook in 2 batches in a large skillet with 60g / 4 tbsp butter and 2 garlic cloves, minced (ie halve these for each batch).Cook on high heat until golden, then push into a mound for each burger. Top with cheese, pop under …
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Brush the mushroom(s) with some herb oil and cook for 4-5 minutes on each side until lightly charred. Squeeze over the lemon juice. Squeeze over the lemon juice. Brush the cut sides of the ciabatta with a little more herb oil, then griddle, cut-side down, for 1-2 minutes until lightly toasted.
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2021-05-25 Start by preparing the mushroom and onions. Heat a sauté pan on medium-high heat. Add 3 tablespoons of the butter, sliced onion, and 1 teaspoon of the salt. Sauté for 5 minutes, stirring frequently, until the onion becomes softened and slightly browned. Push the onion to one side of the pan and add the mushrooms.
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2019-04-25 Directions. Preheat oven to 375°. In a medium bowl, whisk together olive oil, garlic powder, mustard powder and Worcestershire. Dip mushroom caps in the mixture and place mushrooms stem side down ...
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2022-03-27 Grind the dried mushrooms well, into a fine powder. Do not overwork the meat. Mix the ground meat with the other ingredients until they are just incorporated. Make all the patties the same size. Put a dimple in the middle of each patty, leaving the outer 1/2-inch of the patty a little taller than the inside.
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2016-09-18 Directions. Mix together beef, egg, flour and half each of the garlic and Worcestershire sauce; shape into six ½-inch (1 cm) thick patties. Heat oil in a large nonstick skillet set over medium-high heat. Cook patties 3 minutes per side until browned. Transfer to a plate. Reduce the heat to medium. Add onions and mushrooms to pan.
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1. Preheat barbecue to high. 2. Toss mushrooms, butter, garlic, salt and black pepper on a large sheet of heavy-duty foil. Wrap foil into packet. Grill mushrooms on one side of grill until tender, about 12 to 15 minutes. 3. Meanwhile, oil other side of …
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2022-05-12 In a mixing cup, combine the olive oil, balsamic vinegar, honey, garlic, salt, rosemary, thyme, parsley, black pepper and red pepper flakes. Marinate the portobello mushrooms. Pour the marinade over the mushroom caps. After ensuring that they are completely coated, let them soak for 30 minutes. Preheat the grill.
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Ingredients. 8 ounces Monterey® Baby Bella mushrooms*,; 2 tablespoons olive oil, divided; 1 pound ground beef; 1/2 teaspoon salt; 4 hamburger buns; Optional topping recommendations: Fresh tomato, red onion, butter lettuce, cheddar cheese, and your favorite spreads *Our Monterey® White and Baby Bella mushrooms are also available nationwide in High Vitamin …
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Top Asked Questions

How to cook mushrooms in a Burger?
Directions In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Shape mushroom mixture into 4 burgers.
How do you Make A Perfect Burger?
—Denise Hollebeke, Penhold, Alberta 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.
What is a Swiss Mushroom Burger?
Big, juicy Swiss Mushroom Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Faster to make than my signature Veggie Burgers, large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls. Excellent use of portobello and BBQ Flat Mushrooms.
How do you cook burgers in a skillet with soup?
Reduce the heat to medium and heat the oil in the skillet. Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally. Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are done.

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