MUSHROOM CHEESEBURGERS
Instead of topping juicy cheeseburgers with sauteed mushrooms, include some savory 'shrooms in the meat mixture for a new twist! Folks will be pleasantly surprised with these deluxe sandwiches...bite after bite.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mushrooms, onion, oregano, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. , Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a slice of cheese. Serve on buns with lettuce if desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 906mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein.
MUSHROOM-STUFFED CHEESEBURGERS
No need to call my family twice when these burgers are on the menu. Get ahead of the game and stuff them ahead of time, then grill later. - Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon., In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling., Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.
Nutrition Facts : Calories 418 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 653mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
WORLD'S GREATEST MUSHROOM-ONION BURGERS
I love a great burger... in fact even if I were mega-rich and could eat the priciest food available, burgers would still be gracing my meals more often than anything else I can think of! I've heard of $24 dollar gourmet burgers and such... but you can make this for a whole lot less money and still be in burger heaven... Another fabulous comfort food fix from "Great Food From Mom's Diner".
Provided by Christmas Carol
Categories Lunch/Snacks
Time 50m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, melt butter or margarine.
- Cook onions over medium-low heat until golden brown.
- Add the mushrooms and continue cooking until mushrooms are tender.
- Let sit until cool enough to handle.
- In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
- Form into 5 burgers.
- In same skillet, heat olive oil over medium heat.
- Dredge burgers in flour and cook until desired doneness, turning once.
- Add cheese (if desired) and melt atop burger.
- Top with a dollop of sour cream.
MUSHROOM & ONION CHEESEBURGERS
Bring hearty steakhouse flavor to your backyard barbecue by topping burgers with sautéed mushrooms and onion and Swiss cheese.
Provided by Grill Mates
Categories Sandwiches, Wraps, and Tortillas,
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat. Add mushrooms and onion; cook and stir 4 to 5 minutes or until tender. Set aside.
- Mix ground beef and Seasoning until well blended. Shape into 4 patties.
- Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Add cheese slices to burgers 1 minute before cooking is completed.
- Serve burgers on rolls topped with mushroom and onion mixture, lettuce and desired condiments.
Nutrition Facts : Calories 399 Calories
GOURMET BACON-MUSHROOM CHEESEBURGER
Tired of plain burgers? Trust me, these are out of bounds! It may seem like a lot for burgers but believe me, with my recipe the burgers-and you-will be a hit! Add condiments to your liking.
Provided by TJWooley
Categories Main Dish Recipes Burger Recipes Cheeseburger Recipes
Time 4h55m
Yield 8
Number Of Ingredients 13
Steps:
- Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
- Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
- Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
- Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
- Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
- While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
- Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
- Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.
Nutrition Facts : Calories 684.6 calories, Carbohydrate 32.2 g, Cholesterol 143 mg, Fat 40.1 g, Fiber 2.2 g, Protein 47.4 g, SaturatedFat 18.3 g, Sodium 1524 mg, Sugar 3.1 g
ONION MUSHROOM CHEESY BURGER
I just love red onions. I grow a bunch every year and enjoy trying to find difference ways to eat them. This is one delicious burger!
Provided by Robyn Weinstein
Categories Burgers
Number Of Ingredients 8
Steps:
- 1. Mix together 1 chopped onion and the chopped mushrooms add to 2 T melted butter in a pan over medium heat. Cook until softened, 3-5 minutes. Remove from heat and allow to cool.
- 2. Mix cooled onion-mushroom mix, ground beef, 2 T red wine, 2 T Worcestershire sauce, 2 cups shredded cheddar jack cheese. Form into 6 patties.
- 3. Saute the remaining sliced onions and mushrooms in 2 T butter until softened and slightly browned. Add 2 T Worcestershire sauce and 2 T red wine, salt and pepper to taste. Cook for a a few more minutes. Set aside for putting on top of the finished burger.
- 4. Cook over charcoal fire until patties, bacon slices on top of the cheese. Cover with grill lid until melted. Once done place burger on the bun with the warm sliced onion mushroom mix.
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ROCKIN’ SWEET ONION MUSHROOM SWISS BURGERS RECIPE
From littlespicejar.com
4.9/5 (11)Category BeefServings 4Total Time 1 hr 5 mins
- ONIONS: heat the oil in a large skillet over high heat. Add the onions and allow them to sizzle for about 5 minutes stir as required so nothing sticks or burns. Season the onions with the sugar and salt. Lower the heat to medium-low, and all the onions to cook for 25-45 minutes stirring every 7-10 minutes (about every 5 minutes near the end) so nothing sticks. I like the onions around the 45-minute mark, but how far you take the onions is entirely up to you. MAKE AHEAD: at this point, you can remove the onions to a container, allow them to cool to room temperature and refrigerate them for up to 3 days!
- PATTIES: In a small bowl, combine the garlic powder, salt, black pepper, and onion powder; set aside. Divide the ground beef into 4 equal portions. Form into a round ball shape. Grab 2 pieces of plastic wrap and place one sheet of plastic wrap on a flat surface and place the meat ball on top, followed by the second sheet of plastic wrap. Using a concave lid, or even a large flat spatula, press the ball down into a flat patty. Set aside 1 teaspoon of this seasoning and use the remaining to season the patties (on both sides) evenly.
- MUSHROOMS: Prepare the grill (if you’re grilling outdoors.) While the grill is heating, heat a large sauté or cast iron pan over medium-high heat. Add the oil and the mushrooms to the skillet and allow them to cook for 2-3 minutes. When the mushrooms start browning, season them with the reserved teaspoon of seasoning and toss. Remove from heat into a bowl or a plate.
- COOK + ASSEMBLE: Cook the patties on the same skillet (or outdoors) for roughly 3-5 minutes per side (indoors) it may take a little longer on an outdoor grill or until it reaches your desired doneness. When the burgers are almost done, lay the Swiss cheese over them and allow it to melt. Remove to a plate when done. You can also toast the buns with just a brush of oil if you’d like. When ready to assemble, place the burger patty on the bun and top with the sautéed mushrooms, onions, and a handful of arugula if you want a little freshness!
MUSHROOM AND SWISS CHEESEBURGERS WITH CARAMELIZED …
From meatwave.com
Servings 6Total Time 1 hr 5 mins
- To make the garlic-herb mayonnaise: In a small bowl, whisk together mayonnaise, herbs, garlic, and crushed red pepper. Set aside or transfer to an airtight container and store in refrigerator until ready to use.
- To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes morel. Season onions to taste with salt. Transfer to a bowl and set aside.
- To make the mushrooms: Place mushrooms in a large bowl. Add in oil and season with salt and pepper to taste; toss to coat evenly. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place mushrooms on cool side of grill and cover. Cook mushrooms until tender, reduced in size, and lightly browned, about 10 minutes. Transfer mushrooms to cutting board and cut into 1/4-inch slices.
- To make the burgers: Break off 1/3 pound of ground beef and gently shape into a patty, working the meat until it just holds together. Using your thumb, create a dimple in the middle of the burger. Repeat with remaining ground beef. Season patties liberally with salt and pepper. Place patties on hot side of grill and cook, flipping occasionally, until well charred and burgers register 110°F on an instant read thermometer inserted into center of patty. Move burgers to cool side of grill, top with cheese, caramelized onions, and mushroom slices, cover, and continue to cook until cheese is melted and burgers register 125°F for medium-rare or 135°F for medium. Transfer burgers to a plate.
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