BEEF AND MUSHROOM BURGER RECIPES

Name: Blended Mushroom and Beef Burgers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 5
Cuisine: American
Ingredients: 1 lb ground beef; 8 oz mushrooms (rough chopped); 1/3 medium white onion; 2 cloves garlic; 1/2 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1-1/2 tsp salt; 1 tsp ground pepper

BLENDED MUSHROOM AND BEEF BURGERS | UMAMI

Blended Mushroom and Beef Burgers | Umami image

For some of the juiciest, most flavorful burgers you’ve ever had try making blended mushroom and beef burgers. Blended burgers combine beef and mushrooms to create tastier, healthier burgers with a lower environmental footprint.

Provided by Mark Hinds

Categories Dinner

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 5

Number Of Ingredients 8

Ingredients

1 lb ground beef
8 oz mushrooms (rough chopped)
1/3 medium white onion
2 cloves garlic
1/2 tbsp Worcestershire sauce
1 tsp smoked paprika
1-1/2 tsp salt
1 tsp ground pepper

Steps:

Wash and clean the mushrooms before giving them a rough chop to break them into chunks.
In a food processor mince the onions and garlic. Once they’re done, add the mushrooms and use the pulse mode to mince them. Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form.
Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce.
In a large bowl mix the mushrooms and ground beef together.
Using your hands, form the mixture into five patties, using your thumbs to create a small indentation in the top.
Grill the burgers on a medium-high grill for 6 minutes per side.
Serve on toasted buns with your favorite condiments.

Nutrition Facts : Calories 248 kcal, CarbohydrateContent 3 g, ProteinContent 17 g, FatContent 18 g, SaturatedFatContent 7 g, CholesterolContent 64 mg, SodiumContent 313 mg, SugarContent 1 g, ServingSize 1 serving

MUSHROOM AND BEEF BURGERS RECIPE - NYT COOKING

Mushroom and Beef Burgers Recipe - NYT Cooking image

These hamburgers — cut through with roasted mushrooms — are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman’s “Recipes for Health” column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.

Provided by Martha Rose Shulman

Total Time 50 minutes

Yield Eight 4.5-ounce patties or six 6-ounce patties

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
1 pound roasted mushroom base
1/2 cup finely chopped onion
Salt and freshly ground pepper to taste
1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
1 egg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

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.

Nutrition Facts : @context http//schema.org, Calories 237, UnsaturatedFatContent 10 grams, CarbohydrateContent 3 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 15 grams, SaturatedFatContent 6 grams, SodiumContent 351 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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