SWISS MUSHROOM BURGERS
Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).
Provided by Nagi
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
- Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
- Olive oil: Drizzle with olive oil.
- Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
- Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
- Toast buns: Place split buns in the oven at the same time - to lightly toast.
Nutrition Facts : ServingSize 143 g, Calories 566 kcal, Carbohydrate 36 g, Protein 13 g, Fat 43 g, SaturatedFat 14 g, Cholesterol 62 mg, Sodium 963 mg, Fiber 5 g, Sugar 16 g
HAMBURGER STEAKS WITH MUSHROOM GRAVY
Here's a meat-and-potatoes meal that no one will want to miss. It makes for a hearty dish the whole family will cozy up to in no time! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. , In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side. Set aside and keep warm., Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir until thickened, about 5 minutes. Serve sauce with patties and mashed potatoes.
Nutrition Facts : Calories 325 calories, Fat 15g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 920mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
BEEF-MUSHROOM BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
AWESOME MUSHROOM BURGERS AND GRAVY
A wonderful main dish using fortune cookies that can be bought in most stores or picked up at any Chinese restaurant for a small amount of money.
Provided by Maddy HELEINE
Categories Burgers
Time 50m
Number Of Ingredients 12
Steps:
- 1. Mix the ground beef, ground fortune cookies, two tablespoons of the onion soup mix, salt, pepper and egg in a large bowl. Set aside remaining soup mix for later use in gravy. Form this mix into 8 hamburger patties.
- 2. Cook hamburger patties in a skillet over medium heat until done...about 4 to 5 minutes per side. Set aside to rest.
- 3. In a small pan or skillet, combine the remaining onion soup mix, garlic, Worcestershire sauce and flour. Drain the mushroom juice from the can into a measuring cup and add the mushrooms to the pan. Add enough water to the mushroom juice to make 1 and 3/4 cups of liquid. Add to the pan. Bring to a boil while stirring. Lower the heat to medium and stir until thickened. Add heavy cream, salt and pepper to taste and re-thicken by cooking slightly longer.
- 4. Pour gravy over burgers and mashed potatoes and serve with a vegetable.
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