Smoky Portabella Burger With Sun Dried Tomatoes And Basil Recipes

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BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE



Basil Burgers with Sun-Dried Tomato Mayonnaise image

I often end up with a bumper crop of herbs-and here's one of my favorite basil recipes. These burgers feature great Italian flavor. The gooey, cheesy centers and scrumptious topping are irresistible. -Virginia Kochis, Springfield, Virginia

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 cup fat-free mayonnaise
2 teaspoons Worcestershire sauce
1/4 cup fresh basil leaves, coarsely chopped
2 teaspoons Italian seasoning
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 pounds lean ground beef (90% lean)
3/4 cup shredded part-skim mozzarella cheese
6 whole wheat hamburger buns, split
Additional fresh basil leaves, optional

Steps:

  • In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

Nutrition Facts : Calories 355 calories, Fat 16g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 904mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 30g protein.

SMOKY PORTABELLA BURGER WITH SUN-DRIED TOMATOES AND BASIL



Smoky Portabella Burger With Sun-Dried Tomatoes and Basil image

A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.

Provided by Starrynews

Categories     Lunch/Snacks

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

2 large portabella mushroom caps
4 -6 slices sun-dried tomatoes, depending on size
2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese
2 hamburger buns
4 -6 basil leaves, depending on size

Steps:

  • Remove mushroom stems and wipe down with a damp cloth.
  • Place on heated grill with gill-side down and grill for 10 minutes.
  • Flip and grill for an additional 10 minutes.
  • Place sun-dried tomatoes on the gill-side of the mushroom.
  • Top with cheese and let grill until cheese is melty, about 2-3 minutes.
  • At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
  • Place one mushroom on each bun and top with basil before enjoying!

Nutrition Facts : Calories 149.9, Fat 2.3, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 26.9, Fiber 2.6, Sugar 6.3, Protein 6.6

SUN-DRIED TOMATO BURGERS



Sun-Dried Tomato Burgers image

My fiance and I really like Greek food and flavors. I made a meatloaf similar to this once but changed it up into burgers for a fun option when the weather gets warm.-Melissa Obernesser, Utica, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 14

1/2 cup reduced-fat sour cream
2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
BURGERS:
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup sun-dried tomato pesto
1 tablespoon salt-free Greek seasoning
1 pound lean ground turkey
1/4 cup crumbled feta cheese
4 whole wheat hamburger buns, split
1/4 cup chopped water-packed artichoke hearts
1/4 cup julienned roasted sweet red peppers

Steps:

  • In a small bowl, mix the first five ingredients. Refrigerate until serving., In a large bowl, combine tomatoes, pesto and Greek seasoning. Add turkey and cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a greased grill rack, grill burgers, covered, over medium heat, or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 165°. Serve on buns with sour cream mixture, artichoke hearts and peppers.

Nutrition Facts : Calories 391 calories, Fat 17g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 640mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 5g fiber), Protein 31g protein. Diabetic Exchanges

GRILLED PORTABELLA BURGER WITH BASIL MAYONNAISE



Grilled Portabella Burger With Basil Mayonnaise image

This recipe was featured in our August/September 2007 newsletter. It was submitted by Susan Jaffe, R.D., C.D., VNA Vice President. She adapted the recipe from one in the book, Some Like It Hot by Robin Roberts. She says, "I have made this recipe many times for my family. I usually saute the red onion in a pan before serving. You can serve this recipe with grilled tempeh brushed with teriyaki sauce. It is delicious and great for a hot summer night!"

Provided by Vegetarian Network

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh basil, chopped
3 tablespoons vegan mayonnaise
1 teaspoon apple cider vinegar
4 portabella mushroom caps (about 1 pound)
2 teaspoons olive oil
1/8 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper (or to taste)
4 mixed-grain hamburger buns
4 pieces roasted red peppers, drained (jarred water-packed)
4 slices red onions
4 leaves romaine lettuce

Steps:

  • Heat grill or grill pan.
  • In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
  • Lightly coat both sides of mushroom caps with olive oil.
  • Season with salt and pepper, if desired.
  • Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
  • To serve, split buns and toast on grill.
  • Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
  • Layer each bottom half with one lettuce leaf, red pepper,.
  • mushroom, and onion slice; top with remaining half bun.
  • and serve.

Nutrition Facts : Calories 49.8, Fat 2.5, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 6, Fiber 1.7, Sugar 2.2, Protein 2.4

GOURMET BURGERS WITH SUN-DRIED TOMATO



Gourmet Burgers with Sun-Dried Tomato image

This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 jar (7 ounces) oil-packed sun-dried tomatoes
3 medium onions, halved and thinly sliced
3 tablespoons balsamic vinegar
1/2 cup finely chopped red onion
2 tablespoons dried basil
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds lean ground beef (90% lean)
1 cup crumbled goat cheese
8 hamburger buns, split
Mixed salad greens, optional

Steps:

  • Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.

PORTABELLA BURGERS WITH THE WORKS



Portabella Burgers With the Works image

Make and share this Portabella Burgers With the Works recipe from Food.com.

Provided by Dominick and Amanda

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup light soy sauce
1 1/2 tablespoons olive oil
2 teaspoons garlic, minced
salt and pepper, as needed
4 portabella mushroom caps
4 hamburger buns, split
4 ounces provolone cheese, sliced
4 lettuce leaves
roasted red pepper, as needed
tomatoes, sliced
2/3 cup mayonnaise
2 teaspoons light soy sauce
2 teaspoons dijon-style mustard
1/2 teaspoon pureed garlic

Steps:

  • In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
  • Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
  • Grill 4 to 5 minutes on each side, or until tender.
  • Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.

PORTABELLA BURGERS WITH BALSAMIC AND BLUE CHEESE



Portabella Burgers With Balsamic and Blue Cheese image

Make and share this Portabella Burgers With Balsamic and Blue Cheese recipe from Food.com.

Provided by hepcat1

Categories     Vegetable

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 12

2 large portabella mushroom caps, stemmed
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup crumbled blue cheese or 1/4 cup gorgonzola
2 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
2 whole wheat hamburger buns, split
romaine lettuce leaf
2 slices tomatoes

Steps:

  • Scrape gills from mushroom caps.
  • Combine 3 tablespoons vinegar, oil, and next 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
  • Grill mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until tender. Remove mushrooms from grill, and immediately sprinkle undersides evenly with blue cheese.
  • Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on cut sides of buns; place lettuce, mushrooms, and tomato slices on bottom halves of buns, and cover with tops. Serve immediately.

Nutrition Facts : Calories 311.4, Fat 19.4, SaturatedFat 5.5, Cholesterol 17.9, Sodium 849.2, Carbohydrate 26.7, Fiber 3.3, Sugar 5.5, Protein 10.3

PORTABELLA BURGER



Portabella Burger image

Proof that veggies needn't miss out on the comfort food a burger provides. This version is made from mushrooms. Serve with masses of hot, chunky fries or with a salad.

Provided by English_Rose

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons extra virgin olive oil
4 portabella mushrooms
4 hamburger buns
2 1/2 ounces ricotta cheese
4 pieces sun-dried tomatoes, shredded
3 basil leaves
salt & freshly ground black pepper

Steps:

  • Heat the broiler to high.
  • Pour 1 tbsp oil over each mushroom, then season.
  • Broil for 7 minutes, then turn over and broil for a further 2 minutes.
  • Split the buns and broil the cut sides.
  • Spread one of the broiled sides of each bun with ricotta and sprinkle with sun-dried tomato.
  • Top with a mushroom, basil and a bun lid.

Nutrition Facts : Calories 298.9, Fat 18, SaturatedFat 3.9, Cholesterol 9.4, Sodium 268.8, Carbohydrate 27.3, Fiber 2.5, Sugar 5, Protein 8.6

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