Beef Mushroom Burgers Recipes

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.

Steps:

• Grate beet on large holes of a grater.
• . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
• Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.

Steps:

• For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt.
• Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes.
• For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns.
• Slice the figs.
• Top the patties with mushroom sauce and sliced fig and place in the buns.

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.

Steps:

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
• Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

Steps:

• Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
• Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
• Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.

Steps:

• Make the sauce: In a small bowl, mix the mayonnaise, mustard, sriracha and Cajun seasoning. Refrigerate until ready to use.
• Make the burgers: In a large bowl, combine the beef and minced mushrooms. Divide the mixture into 8 balls, about 4 ounces each. Season with salt and pepper on both sides. Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter. Once the skillet is very hot and the butter has melted, add the beef balls (you may need to do this in a few batches, depending on the size of your skillet or griddle). One at a time, place a burger press over each beef ball (you may want to place a small sheet of parchment on the meat in case the press sticks). Smash each burger into a flat disk for 10 seconds, applying a lot of pressure. Repeat until all the burgers are smashed.
• Cook the patties 2 minutes, then flip. Sprinkle with salt and pepper and press down again with the press. Continue to cook until caramelized and charred, 1 to 2 more minutes. Top each patty with a slice of cheese and let melt, 1 to 2 minutes.
• Assemble the burgers: Spread the sauce on the bun bottoms. Top with some shredded lettuce and 2 patties. Add a fried egg, bacon and pickles if you want, and more sauce if you like it saucy. Close with the bun tops and enjoy!

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.

Steps:

• 1. Blend/pulse mushrooms until fine in a food processor.
• 2. Cook mushrooms on a griddle or large frying pan over medium heat for about 4 to 5 minutes, stirring often. Set aside to cool.
• 3. Give the griddle a quick wipe-down, turn it down to low medium, and toss in your sliced onions along with butter. Cook for about 15 to 20 minutes, stirring often, until soft and golden.
• 3. While onions are cooking and once mushrooms have cooled, combine mushrooms together with ground beef in a prep bowl. Stir until well-combined and form into four patties. Place on a plate, cover and put in the fridge.
• 4. Once onions are the right texture and colour, add balsamic vinegar and cook another 2 minutes, stirring often. Remove from griddle and set aside.
• 5. Wipe down griddle, turn it back up to medium, then add a small lug of oil and spread it around.
• 6. Combine salt and pepper in a small prep bowl, then sprinkle roughly half of the seasoning on burgers. Place them on the griddle with the seasoned side facing down.
• 7. After about 4 minutes, season the tops with the other half of the salt and pepper mix, then flip. Cook an additional 3 to 5 minutes until no pink remains.
• 8. Build burgers by applying mayo to both sides of buns, then add patties and top with one to two slices of fresh mozzarella and caramelized onions.

Steps:

• Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
• Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
• Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
• NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.