Ham And Mushroom Burger No Bread Bun Recipes

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:

• 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.

Steps:

• Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
• Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE).
• Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
• The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.

Steps:

• Get your grill going with a medium-hot fire.
• Lightly oil a vegetable grill rack and put it in place.
• Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
• Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
• Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
• Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
• Form into patties.
• Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
• Grill until crisp and heated through, about 5 minutes per side.
• Serve. Salsa makes a great condiment for these burgers!

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.