Low Fat Beef And Mushroom Burgers 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:

• 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:

• 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.

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:

• 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:

• Put the onion, garlic and mushrooms into a food processor or chopper and blitz for about 40 seconds to a minute until everything is mixed and the mushrooms are finely chopped.
• Put the ground beef into a bowl and add the mixture you just blitzed, the horseradish sauce, stock cube and the egg white.
• Combine the mixture with your hands and then put into the fridge for about 30 minutes to let it firm up.
• Take out of the fridge and form into four equal sized patties.
• Then either fry them in a pan or do as I do and lightly brush them with very little extra virgin olive oil and grill them on a Foreman type grill. It takes about 8 minutes for them to be cooked through.
• Serve.