CHEESEBURGER WITH GARLIC MAYO
Steps:
- Add the garlic cloves and oil to a small saucepot and place over medium-high heat. Cook until the garlic is golden brown and soft, 10 to 15 minutes. Remove the garlic from the oil, reserving the oil.
- Place the garlic cloves into a mini food processor with the mayo and 1 teaspoon salt. Puree until smooth. Transfer to a small bowl.
- Use a wide-mouth Mason jar lid to form the ground beef into six patties, about 5.5 ounces each.
- Heat a large cast-iron skillet over high heat.
- Brush the patties on one side with garlic oil, and season with salt and 1/4 teaspoon black pepper.
- Place the patties, brushed-side down, in the hot skillet and cook until well browned, 5 minutes. Brush the other side of the patties with garlic oil and season with more salt and pepper. Flip the patties, and cook until well browned and firm to the touch, another 3 to 5 minutes; place a slice of Cheddar on each burger during the last minute to melt.
- Spread the brioche buns with softened butter and brown them in a large saute pan.
- Spread the toasted buns with some garlic mayo, add a burger patty and top with a tomato slice, lettuce and pickles. Serve immediately.
GOUDA GARLIC BACON BURGER STACK
Provided by Food Network
Time 2h5m
Yield 4 burgers
Number Of Ingredients 32
Steps:
- Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
- Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
- Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
- Smear both halves of buns with Caesar Dressing.
- Place finished patties on bottom buns and top with onions and tomatoes.
- Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
- Throw on your top buns and be sure to use burger picks to keep everything in place.
- Prepare for a delicious but drippy delight.
- Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
- Preheat oven to 350 degrees F.
- Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
- Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.
PORTABELLA AND GOUDA BURGER WITH GARLIC MAYO
I prefer a good portabella mushroom sandwich to a typical veggie burger anyday, and this one is excellent. It's juicy, garlicky and cheesy, and really quick. Try it on the grill in the summer, on grilled French bread with garden-fresh tomato ... mmmmmmm! Prep time includes marinating mushrooms.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag.
- Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes.
- In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator.
- When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down.
- Try to include as much of the sliced garlic and thyme as possible in the skillet.
- Turn mushroom caps over and top with cheese.
- Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--).
- Alternatively, these are delicious on the grill as well!
- Serve with tomato on toasted rolls or French bread spread with garlic mayo.
- Really nice with some avocado on the side.
Nutrition Facts : Calories 318.9, Fat 16.4, SaturatedFat 2.3, Sodium 322, Carbohydrate 36.4, Fiber 3.3, Sugar 3.9, Protein 8
PORTABELLA BURGERS WITH AIOLI
Make and share this Portabella Burgers With Aioli recipe from Food.com.
Provided by Kim Weimer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- First make the aioli sauce.
- Just add all the Aioli ingredients and whisk together.
- Chill for approximately 20 minutes.
- Then Lightly clean the Portobello mushrooms and remove the stems.
- Mix the Olive oil and Garlic and brush all over Mushrooms.
- Broil Mushrooms for 3-5 minutes with rib side down.
- Turn over and top with cheese.
- Broil an additional 3 minutes.
- Place on Hamburger bun and top with Aloe or anything you would prefer.
- Put on a bib as these burgers are extremely juicy.
- And enjoy.
Nutrition Facts : Calories 331.2, Fat 22.2, SaturatedFat 3.4, Cholesterol 10.5, Sodium 467.3, Carbohydrate 27.6, Fiber 2.1, Sugar 6.1, Protein 6.2
GRILLED PORTOBELLO BURGERS WITH PIQUILLO PEPPER AïOLI AND WATERCRESS
Provided by Tony Rosenfeld
Yield Makes 6
Number Of Ingredients 16
Steps:
- For aioli:
- Puree first 4 ingredients in mini processor. Transfer to small bowl. Whisk in mayonnaise; season with salt, black pepper, and cayenne pepper. DO AHEAD: Can be made 3 days ahead. Cover; chill.
- For mushrooms:
- Arrange mushroom caps and onion slices on baking sheet; brush both sides with oil, then sprinkle with salt, pepper, and thyme. Turn mushrooms, gill side up, and sprinkle with garlic. Let stand at least 30 minutes and up to 2 hours.
- Prepare barbecue (medium-high heat). Place mushrooms, gill side up, and onion slices on rack. Cook until grill marks appear, about 4 minutes. Turn vegetables over, transferring to cooler part of grill. Cover and cook until mushrooms are very tender and onion slices still retain some texture, about 8 minutes. Turn mushrooms, gill side up; top with cheese. Arrange rolls, cut side down, on grill. Cover; cook until cheese on mushrooms melts and cut sides of rolls are golden, about 1 minute longer.
- Arrange roll bottoms on plates; spread with aioli. Top each with mushroom, onion slice, and watercress. Spread cut side of roll tops with aioli; press onto watercress.
BALSAMIC PORTOBELLO BURGERS WITH BELL PEPPER AND GOAT CHEESE
The sweet, complex flavors of balsamic vinegar enhance the smokiness of grilled portobellos and bell pepper, making for an ultra-satisfying meatless burger.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss gently to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
- Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, remove and discard skin; set bell pepper aside. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
- Dividing evenly, top bottom half of each bun with bell pepper, mushrooms, goat cheese, and lettuce. Close burgers, and serve immediately.
Nutrition Facts : Calories 385 g, Fat 23 g, Fiber 3 g, Protein 14 g
GOURMET PORTABELLA MUSHROOM BURGER
If you are a mushroom lover you have to try this sandwich! This is so good! I think my daughter and I could live off this sandwich! The mushroom stem was cut even with the cap and it cooked up fine. So you don't have to remove the whole stem.
Provided by Charlotte J
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil 1 minute in a skillet.
- Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.
- Cook 2 minutes on each side, or until lightly browned.
- Cover pan, lower heat to medium, and cook 5 minutes.
- Place cheese over mushroom.
- Cover and cook until melted.
- If you'd like, clean out the gills of the mushroom, but this is not necessary.
Nutrition Facts : Calories 368.1, Fat 23.3, SaturatedFat 7.3, Cholesterol 25.8, Sodium 268.3, Carbohydrate 27.1, Fiber 2.2, Sugar 4.6, Protein 13.8
GRILLED PORTABELLA BURGER WITH BASIL MAYONNAISE
This recipe was featured in our August/September 2007 newsletter. It was submitted by Susan Jaffe, R.D., C.D., VNA Vice President. She adapted the recipe from one in the book, Some Like It Hot by Robin Roberts. She says, "I have made this recipe many times for my family. I usually saute the red onion in a pan before serving. You can serve this recipe with grilled tempeh brushed with teriyaki sauce. It is delicious and great for a hot summer night!"
Provided by Vegetarian Network
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat grill or grill pan.
- In a small bowl, combine basil, vegan mayonnaise, and vinegar; set aside.
- Lightly coat both sides of mushroom caps with olive oil.
- Season with salt and pepper, if desired.
- Grill mushrooms over medium-high heat, until just soft to the touch, about 6 minutes per side.
- To serve, split buns and toast on grill.
- Spread a heaping teaspoon of the basil mixture on top and bottom halves of buns.
- Layer each bottom half with one lettuce leaf, red pepper,.
- mushroom, and onion slice; top with remaining half bun.
- and serve.
Nutrition Facts : Calories 49.8, Fat 2.5, SaturatedFat 0.3, Sodium 78.8, Carbohydrate 6, Fiber 1.7, Sugar 2.2, Protein 2.4
HOT CHICKEN, BACON & GARLIC MAYO
Make and share this Hot Chicken, Bacon & Garlic Mayo recipe from Food.com.
Provided by Wendy-Bob
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to 200c.
- In a small bowl, mix the garlic pepper and mayonnaise.
- Slather the tops of the chicken fillets with the garlic pepper mayo.
- Wrap two pieces of bacon around each chicken breast.
- Bake for 20 minutes.
Nutrition Facts :
TERIYAKI PORTABELLA MUSHROOM BURGER
Make and share this Teriyaki Portabella Mushroom Burger recipe from Food.com.
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
- Add soy sauce, sweetener and oil to bag, seal and shake well.
- Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
- Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
- Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
- Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
- Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
- To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
- Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
- On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.
Nutrition Facts : Calories 455.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 31, Sodium 1510.5, Carbohydrate 52.5, Fiber 5.9, Sugar 7.5, Protein 19.3
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PORTOBELLO BURGERS WITH GOUDA AND ROASTED GARLIC - HOW …
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5/5 (2)Category SandwichCuisine AmericanEstimated Reading Time 3 mins
- Two hours before serving, combine the marinade ingredients in a shallow dish and add mushrooms. I let them lay on their top side in the marinade, and spoon some marinade into the bottom-up side to let it soak. Marinate for two hours.
- One hour before serving, preheat oven to 375 degrees F. Slice off the top of the heads of garlic and drizzle a bit of olive oil (1/2 tablespoon) on top. Wrap in foil and roast for 45 minutes. Let cool completely. Heat the balsamic vinegar in a small saucepan and bring to a boil. Reduce to a simmer and cook for 3 minutes, then turn off heat and set aside to thicken.
- Slice red onion into rings and add 1/2 tablespoon olive oil into a large skillet on medium heat. Add onions and let soften and caramelize for 10-12 minutes. Set aside once finished, leaving the skillet on. Add the marinated mushrooms to the skillet top side up. Cook for 5 minutes, then flip and cook for 4 more. Turn back over, add a slice of gouda on top, and turn off heat.
- Toast the English muffins. Using your fingers, squeeze roasted garlic out of the head into a bowl. Mash with a spoon. Spread on both sides of each English muffin.
ROASTED TOMATO BURGERS WITH GARLIC MAYO & GOUDA
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Estimated Reading Time 3 mins
- Add the mayonnaise to a food processor. Add the roasted garlic, discarding the skins. Pulse to combine. With the processor running, slowly drizzle in the tomato-garlic oil until incorporated. Add in the water. Season with salt and pepper to taste.
- Heat the grill over high heat. Form the ground beef into 6 patties, each about a ½” thick. Coat each side with a drizzle of olive oil and season well with salt and pepper. Grill the patties for about 2-3 minutes per side, or until slightly charred.
- Lower the heat to medium and continue to cook the patties for about 4 more minutes, or until your desired doneness. For the last minute, distribute the gouda cheese slices on top of the patties. Cover the grill and allow the cheese to melt as the meat finishes cooking. Transfer the patties off of the grill and cover with foil.
- Meanwhile, drizzle the inside half of each bun with olive oil. Quickly toast the buns on the grill, halved-side down. Toss the arugula with the red wine vinegar, 1 tablespoon of olive oil, and a pinch of salt.
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