MUSHROOM QUINOA BURGERS WITH ROASTED GARLIC AND THYME MAYONNAISE
Looking for a fantastic quinoa pattie that will satisfy carnivores too? Look no further than my mushroom quinoa burgers recipe packed full of the goodness of umami-laden mushrooms.
Provided by Delicious Everyday
Categories Main Course
Time 1h10m
Number Of Ingredients 22
Steps:
- To make the mayonnaise place the garlic cloves in a saucepan along with the oil. Place over a low heat for 20 minutes to infuse and slowly cook the garlic. Set aside to cool completely.
- Place all of the ingredients except the thyme leaves into a narrow jug or bowl. Use a stick or immersion blender to combine the ingredients. You'll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined. You can see step by step photos of the process here.
- Taste and adjust the seasonings as necessary. Refrigerate.
- Rinse the quinoa well in a fine mesh sieve under cold running water. Place in a saucepan with the water and a pinch of salt and bring to the boil. Cover and cook for 12 to 20 minutes. I've found Australian Organic Quinoa cooks particularly quickly (12 minutes), others take up to 20 minutes or even longer. Check after 12 minutes to see if the quinoa is tender and you can see the little quinoa curlicues. Set aside to cool.
- Heat a large frying pan over a medium low heat and 2 tsp olive oil and add the onions cook until lightly golden. Remove from the pan and place in a large bowl. Increase the heat to medium high and add another 2 tsp of olive oil. When the pan has come to heat add the mushrooms, garlic and thyme and cook for 2 minutes. Add the soy sauce and cook for a further 2 minutes or until the liquid has almost evaporated. Place in the same bowl as the onions and leave to cool.
- Add the cooled quinoa to the bowl along with the onions and mushrooms. Add the breadcrumbs and parsley and mix to combine. Test and adjust seasonings with sea salt and pepper as necessary. Add the beat egg and mix until well combined.
- Form the mixture into patties (I find I get around 10 patties out of the mixture) and refrigerate for 30 minutes.
- Return the frying pan to a medium low heat and add enough olive oil to just coat the bottom of the pan. Place the patties in the frying pan and cook for 7 to 10 minutes on each side until golden brown.
- Enjoy the burgers on fresh bread tools topped with a slice of cheddar cheese along with your favourite salad toppings and a dollop of garlic and thyme mayonnaise or ketchup.
Nutrition Facts : ServingSize 150 g, Calories 138 kcal, Carbohydrate 17 g, Protein 6 g, Fat 5 g, Cholesterol 65 mg, Sodium 500 mg, Fiber 2 g, Sugar 1 g
SWISS MUSHROOM BURGERS
Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).
Provided by Nagi
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
- Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
- Olive oil: Drizzle with olive oil.
- Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
- Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
- Toast buns: Place split buns in the oven at the same time - to lightly toast.
Nutrition Facts : ServingSize 143 g, Calories 566 kcal, Carbohydrate 36 g, Protein 13 g, Fat 43 g, SaturatedFat 14 g, Cholesterol 62 mg, Sodium 963 mg, Fiber 5 g, Sugar 16 g
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
GARLIC MUSHROOM BURGERS
Yummy burgers that are very simple and quick to prepare and can be topped with just about any kind of cheese. Works very will with a Foreman® grill. Also works well if you want to make the patties and refrigerate them for a few hours before cooking.
Provided by AquaKat
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 306.4 calories, Carbohydrate 3.2 g, Cholesterol 153.8 mg, Fat 19.5 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 7.5 g, Sodium 483.2 mg, Sugar 1 g
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