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
WILD MUSHROOM-CHEDDAR BURGER
During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can't think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms -- let's leave that to the experts -- but I do recommend using a variety of what your supermarket has to offer. They may not be technically "wild," but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.
Provided by Bobby Flay
Categories condiment
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
- Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
- I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
- Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
STATE FAIR FRIED PICKLE BURGER
Provided by Food Network
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- 1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
- 2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
- 3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
- 4. Set aside on a paper towel to drain.
- 5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
- 6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
- 7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
- 8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
- 9. Serve additional fried pickles on the side.
CRUNCHBURGER (AKA THE SIGNATURE BURGER)
This is the "house" burger at Bobby's Burger Palace. It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger -- delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby's Burger Palace "crunchified."
Provided by Bobby Flay
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
- Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.
WILD MUSHROOM-CHEDDAR BURGER
Make and share this Wild Mushroom-Cheddar Burger recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil and butter in a large saute pan over high heat until almost smoking.
- Add in the mushrooms and cook/stirring occasionally, until soft, about 5 minutes.
- Add in the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
- Stir in the thyme and parsley; transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each); form each portion loosely into a 3/4 -inch thick burger and make a deep depression in the center with your thumb.
- Season both sides of each burger with salt and pepper.
- Cook the burgers, using the canola oil-heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
- Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- During the last minute of cooking-top each burger with a slice of cheese and a basting covering.
- Place the burgers on the bun bottoms and top each burger with chipotle ketchup and a large spoonful of the mushrooms.
- Cover with the bun tops and serve immediately.
Nutrition Facts : Calories 657.5, Fat 40.8, SaturatedFat 15, Cholesterol 147.6, Sodium 517.1, Carbohydrate 25.3, Fiber 1.9, Sugar 4.2, Protein 46.6
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.
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