MUSHROOM VEGGIE BURGER
This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g
CHEF JOEY'S CHICKEN AND MUSHROOM SCALOPPINE FOR TWO
I love anything with chicken and mushrooms. I find this dish to be very satisfying. I served it with mashed potatoes and a simple pear chutney..it was a hit.
Provided by Chef Joey Z.
Categories Chicken
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put the chicken breasts between saran wrap and pound each one to 1/8-1/4" thick.
- Heat 1 tablespoons margarine and 1 tablespoons olive oil in a skillet or fry pan in med-low. Add the mushrooms and saute until just tender. Don't over cook! Remove from the pan and set aside.
- Heat remaining margarine and olive oil in the same skillet and saute the chicken breasts until a golden brown on either side. Remove from the pan and set aside.
- To the skillet now add the shallots and saute until tender.
- Add the stock and marsala wine and remove the brown bits from the bottom of the skillet. Reduce by about 1/3.
- Add the creamer, salt and pepper. Taste to see if you added enough salt and pepper. Then add the chicken and mushrooms back into the skillet and reheat.
- Bon Appetit.
Nutrition Facts : Calories 735.1, Fat 49.7, SaturatedFat 18.7, Cholesterol 147.6, Sodium 270.4, Carbohydrate 13.7, Fiber 0.5, Sugar 2.2, Protein 32.9
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
CHICKEN MUSHROOM BURGERS
Make and share this Chicken Mushroom Burgers recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside.
- In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender.
- Stir in bulgur.
- Return to a boil.
- Reduce heat to low.
- Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender.
- Remove from heat; cool slightly.
- In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper.
- Add bulgur mixture; mix until combined.
- Shape into four 3/4-inch-thick patties.
- Lightly coat a cool rack of grill with nonstick cooking spray.
- Place patties on rack of uncovered grill directly over medium coals.
- Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking.
- Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.
- To serve, spread mustard on bottom halves of rolls or buns, if desired.
- Place patties and some of the sliced mushrooms on top.
Nutrition Facts : Calories 262.5, Fat 3.8, SaturatedFat 1, Cholesterol 49.3, Sodium 439, Carbohydrate 29.3, Fiber 2.7, Sugar 4, Protein 27.2
CHICKEN MUSHROOM BURGERS
Steps:
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the garlic and shallot and cook, stirring frequently, until softened, about 1 minute. Add the mushrooms and wine or stock and simmer until the pan is completely dry, about 7 minutes. Continue cooking until the mushrooms are lightly browned, about 1 minute. Set aside to cool.
- Combine the cooled mushroom mixture, ground chicken, breadcrumbs, eggs, basil, salt and some pepper in a large bowl. Blend well and then form into 4 patties. Cook the patties in a saute pan over medium to medium-high heat with the remaining 1 tablespoon olive oil, 4 to 5 minutes per side. (Or cook on the grill, or roast in a 425 degree F oven, until cooked through, about 12 minutes.)
- Cut the tomato into 4 thick slices and place on a baking sheet. Top each tomato slice with 1 tablespoon of the grated Parmesan. Split the 4 rolls, spread with softened butter and arrange cut-side up on the baking sheet with the tomatoes. Broil until the buns are toasted and the cheese is slightly melted, keeping a careful watch to prevent burning.
- Spread one side of the toasted buns with Dijon mustard before assembling the burgers and topping with lettuce.
DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS
These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.
Provided by Joe Sevier
Categories Mushroom Chicken Onion Pepper Mayonnaise Mustard Pickles Lettuce Lunch Dinner Grill/Barbecue Backyard BBQ Summer Picnic Peanut Free Wheat/Gluten-Free Soy Free Tree Nut Free
Number Of Ingredients 11
Steps:
- Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
- Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
- Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
- Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
- Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.
CHICKEN-MUSHROOM BURGERS
Provided by Mark Bittman
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the dried mushrooms in a bowl, and cover with hot water.
- Cut Parmesan into chunks; put it in container of food processor with garlic; process until grated (if Parmesan is already grated, just pulse a couple of times).
- Add the pepper, salt and chicken or turkey and pulse the machine on and off until the mixture is chopped but not pureed.
- Squeeze excess water from mushrooms, but do not wring them completely dry, and add to the machine. Pulse two or three more times, until mixture is more or less combined but, again, not pureed.
- Put olive oil in a 12-inch nonstick skillet, and turn heat to medium. Wait a couple of minutes, then shape chicken mixture into 8 small burgerlike cakes. Cook 3 minutes a side, or until nicely browned. Do not overcook; when burgers are firm, they are done. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 26 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 0 grams
CHEF JOEY'S ORGANIC CHICKEN & MUSHROOM BURGER
The inside of this delicious burger was very moist and flavorful. The original recipe called for 3 tbsp. bulgar. I changed this and added 1 cup Nature's burger mix. I liked how this added something extra to the recipe. I had to add more broth to this as I found the burger mix really absorbed the moisture. I put the patties on a sprouted bun with grilled red onions and mushrooms. I used garlic chives from my garden as well. I served the burgers with some sweet pickles and a side of seasoned barbecued potatoes.
Provided by Chef Joey Z.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray your barbecue with oil if you're using a gas grill. Set it to high.
- Remove the stems from the mushrooms and discard. Chop one cup mushrooms fine. You can use a variety of mushrooms here. I used Baby Bella and White Buttons.
- In a small saucepan cook the chopped mushrooms and garlic in 1/2 cup veggie broth for about 5 minutes or until tender.
- Stir in the bulgar. Return to a boil and simmer for 10 minutes. You might need to add more broth, its up to you. Once done set aside and leave uncovered to cool.
- In the meantime I combined the ground chicken, garlic chives, Worcestershire sauce and pepper in a big bowl. Mix well.
- Add the mushroom bulgar mix that you cooked on the stove to the chicken mixture. Let it sit for a few minutes.
- On a plate covered with some waxed paper, form the patties. I got 4 good sized ones out of this. I sprayed each side with a little oil. This will ensure they don't stick to the grill.
- Place the patties on the bottom part of the grill. Place the red onion on the top art of the grill.
- Turn the barbecue down to medium, close the lid and allow the burgers to cook for about 6 minutes on one side and 6 on the other.
- Keep an eye on this for the last 6 minutes as it may need less time. In any case check the burger to make sure there isn't any pink inside.
- while the burgers are grilling chop the rest of the mushrooms up and cook in the remaining 1/4 cup veggie broth for a few minutes.
- Assemble the burgers and serve with the grilled onion as well as the mushrooms you prepared with the soup broth. This would also be good with your favourite condiments.
- Bon Appetit!
Nutrition Facts : Calories 116.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 59.5, Sodium 67.9, Carbohydrate 2.9, Fiber 0.7, Sugar 0.6, Protein 19.6
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- Place two frying pans on a medium-to-high heat. Place 1.5tbsp oil in one, and 1/2 a tsp oil in the other. Once the oil is hot, place the sliced mushrooms, salt and pepper in the pan with more oil in, and the streaky bacon in the pan with less oil in. Cook both the mushrooms and the bacon until dark and a little crispy.
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