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.
BEEF-MUSHROOM BURGER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 0
Steps:
- Cook 8 ounces finely chopped cremini mushrooms in oil until browned; season with salt and pepper and let cool. Mix the mushrooms with 1-pound ground beef; form into 1/2-inch-thick patties and cook in a hot oiled skillet for 1 1/2 minutes per side.
MUSHROOM AND BEEF BURGERS
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
Categories dinner, easy, sandwiches, main course
Time 50m
Yield Eight 4.5-ounce patties or six 6-ounce patties
Number Of Ingredients 9
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, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram
MUSHROOM-BEEF BURGERS
These burgers use half the meat of all-beef burgers but have double the juiciness, thanks to finely chopped cremini mushrooms. The mushrooms lend earthy, meaty flavor and texture, both of which become more accentuated as they caramelize and crisp along the edges while charring on the grill. Form the patties when ready to cook, since the mushrooms start to release water once mixed with the beef. Their flavors shine on the grill, but the burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.
Provided by Kay Chun
Categories dinner, lunch, weekday, burgers, meat, sandwiches, main course
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat a grill to medium-high and oil the grates. (The burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.)
- In a food processor, working in 2 batches, pulse the mushrooms, scraping down the sides and bottom, until finely chopped but not puréed. Transfer to a large bowl and add the beef. Mix until well blended, then form into 8 equal patties, each about 4 inches wide.
- Season the patties with salt and pepper, and grill until lightly charred underneath, 3 to 5 minutes. Gently flip burgers and grill until golden and cooked to medium, 3 to 4 minutes longer, topping each with a slice of cheese during the last minute of cooking. Transfer burgers to a large platter.
- Build burgers with buns, preferred toppings and condiments.
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