Schroomburgers Recipes

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:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.

Steps:

• 1. Place the mushroom stalk side down on a white hot BBQ for about 3-5 minutes.
• 2. Turn over the mushroom (whilst on the BBQ or if easier remove and replace with the topping) smear a small knob of butter in the inside of the cup; add a sprinkle of garlic salt and torn pieces of fresh flat leaf parsley. Then finish with slices of brie and cook for another 5 minutes until the brie is melted and oozing over the sides.
• 3. Meanwhile, cut your burger bun in half, adding slices of red onion, salad and relish if desired and slide in your mushroom burger when it's ready! Be careful eating the first mouthful though, as the juices underneath the cheese can get really hot. 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:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

Steps:

• Heat oven to 375 degrees F.
• ShackSauce:.
• In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper. Refrigerate until ready to use.
• Mushroom Stuffing:.
• Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
• Mushroom Filling:.
• Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
• Mushrooms Breading:.
• Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
• Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while heating oil.
• Mushroom Frying:.
• In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F.
• Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
• Dividing evenly, top bottom buns with fried 'mushrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.

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:

• Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

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.