Mushroom And Grain Cheeseburgers Recipes

MUSHROOM VEGGIE BURGER

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.

MUSHROOM CHEESEBURGERS

Steps:

• Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.
• Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.
• Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.
• Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.

PORTOBELLO MUSHROOM CHEESEBURGERS

Steps:

• Whisk together the vinegar, salt, pepper, garlic and olive oil. Toss with the mushroom caps in a wide bowl. Rub the marinade over the tops of the mushroom caps and place them on a baking sheet, rounded side up. Let sit for 15 minutes. Don't rinse the bowl, because you'll use any oil and vinegar residue to dress the spinach.
• Bring a large pot of water to a boil, salt generously and blanch the spinach for 20 seconds. Transfer to a bowl of ice water, drain and squeeze dry. Chop coarsely and toss in the bowl with the residue of the marinade. Set aside.
• Prepare a medium-hot grill, heat a heavy skillet over medium-high heat, or preheat an electric grill or panini pan on medium-high. Season the mushrooms as desired with salt and pepper. Place the mushrooms on the hot grill or pan, rounded side down. Cook them for about 6 to 8 minutes, depending on the thickness, until lightly browned, and moist. Turn over and cook for another 6 minutes. Turn over for a minute to reheat the top, then flip back over and place the cheese on top. Continue to cook until the cheese melts. If using a panini grill, cook 6 to 8 minutes. Open the grill and place the cheese on top. Wait for it to melt. Place a mound of spinach on the bottom half of each hamburger bun and place the mushrooms, rounded side up, on top of the spinach. Top with your choice of condiments and serve.

GREAT GRAIN BURGERS

Steps:

• Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping., Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

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.