CHEESY MUSHROOM BURGERS
The cheese and mushrooms are in the burgers which keeps them very moist. Serve on crusty toasted rolls with your favorite topppings.
Provided by Marie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in large skillet on medium high heat.
- Add mushrooms, onion and garlic.
- Sauté 5 minutes, stirring often, or until onions are soft.
- Scrape mixture into mixing bowl.
- Wipe out skillet with paper towels.
- Combine mushroom mixture with beef, cheese, bread crumbs, milk, salt, pepper and thyme and mix well.
- Form 4 ovals in shape and size of rolls.
- Heat remaining 1 tablespoon oil in wiped out skillet on medium high heat.
- Add burgers and cook 4 to 5 minutes.
- Turn with spatula and cook 4 to 5 minutes more, or to desired doneness.
Nutrition Facts : Calories 555.1, Fat 32.6, SaturatedFat 12.2, Cholesterol 99.9, Sodium 830.9, Carbohydrate 29, Fiber 2, Sugar 1.5, Protein 35
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.
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
CHEESY STEAKBURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat. Brush the grill with olive oil.
- Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes.
- Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted.
- Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers.
MUSHROOM CHEESEBURGERS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
- Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
- Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
- Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.
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
CHEESE-STUFFED MUSHROOM BURGER RECIPE BY TASTY
Here's what you need: american cheese, swiss cheese, portobello mushrooms, bread crumbs, egg, flour, vegetable oil, mayonnaise, ketchup, worcestershire sauce, garlic salt, hot chili sauce, lettuce, tomato, onion, pickle, burger bun
Provided by Milloni Merchant
Categories Appetizers
Yield 1 serving
Number Of Ingredients 17
Steps:
- Line a plate with two paper towels. Place two small portobello mushroom caps on the paper towels, then cover with two more paper towels. Top with another plate.
- Meanwhile, in a small bowl, mix together mayonnaise, ketchup, worcestershire sauce, garlic salt, and hot chili sauce.
- Place a slice of Swiss cheese down on a counter top, then place a slice of American cheese on top, folding the corners of the American cheese in towards the center. Do the same with Swiss cheese, forming a ball shape.
- Place the cheese ball on one mushroom cap and then sandwich the other on top of it, pressing down to make the mushroom edges touch. Take a piece of clear plastic wrap and wrap it around the mushroom burger, twisting the sides like a piece of candy to release all of the air. Tuck the plastic wrap under the mushroom and refrigerate for 10-15 minutes.
- Put the egg, flour, and bread crumbs into 3 separate bowls.
- Remove plastic and coat mushroom burger in flour, egg, then bread crumbs. Dip in egg wash and bread crumbs one more time.
- Heat vegetable oil in a large pan until it is 375ºF (190ºC) and fry mushroom burger for 1-2 minutes or until golden brown.
- Remove burger onto paper towel to drain excess oil and let cool 1-2 minutes.
- Assemble burger, spread special sauce on buns.
- Nutrition Calories: 5830 Fat: 540 grams Carbs: 215 grams Fiber: 15 grams Sugars: 46 grams Protein: 43 grams
- Enjoy!
Nutrition Facts : Calories 1238 calories, Carbohydrate 131 grams, Fat 63 grams, Fiber 8 grams, Protein 33 grams, Sugar 11 grams
CHEESY MINI BURGERS
I love these cute little bite-sized burgers. They are excellent for parties, and football gatherings and always go down a storm with the men folk! Great for children's parties too! These can be prepared up to a day before hand, then assembled and grilled.
Provided by Noo8820
Categories Lunch/Snacks
Time 35m
Yield 24 burgers
Number Of Ingredients 10
Steps:
- For the patties:.
- Combine mince,onion,mustard and sauces in a bowl.
- Take two teaspoonfuls and shape into a ball, and then flatten slightly to form a patty. Repeat with all of the mixture.
- Cut 4 1/2 cm rounds from each slice of bread, 4 out of each slice. Brush with melted butter and bake in a moderate oven for approx 15 minutes, until lightly browned and crisp.
- Spread each round with tomato paste.
- Heat oil in a large fry pan. Cook patties until well browned; drain on kitchen towel.
- Place patties on top of the bread rounds and top with cheese.
- Grill until the cheese has melted.
DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Provided by Joe Sevier
Categories Mushroom Chicken Onion Pepper Mayonnaise Mustard Pickles Lettuce Lunch Dinner Grill/Barbecue Backyard BBQ Summer Picnic Peanut Free Wheat/Gluten-Free Soy Free Tree Nut Free
Number Of Ingredients 11
Steps:
- Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
- Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
- Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
- Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
- Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
CHEESY WALNUT BURGERS
In Almonte, Ontario, Janet Chappell serves these crisp meatless burgers with ketchup or plain yogurt to create an unusual taste sensation. The sharp cheddar brings a little zip to each bite.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first nine ingredients; shape into six 3/4-in. thick patties. , In a large skillet, cook patties in oil over medium heat until golden brown on both sides., To bake, place patties on a greased baking sheet. Bake at 350° for 12-13 minutes on each side, turning once, or until browned. Serve on buns with ketchup or yogurt if desired.
Nutrition Facts : Calories 430 calories, Fat 28g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 600mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.
CHEESY MUSHROOM BURGERS
Enjoy these delicious Cheesy Mushroom Burgers. Ground beef is mixed with sautéed mushrooms, fresh basil and mozzarella cheese for a hearty burger.
Provided by My Food and Family
Categories Home
Time 33m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Toss tomatoes with basil and 2 Tbsp.of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms; cook and stir 5 min. or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly.
- Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7 to 9 min. on each side or until cooked through (160°F).
- Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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