Time 55m Yield 8 Number Of Ingredients 8 Steps:
Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes. Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties. Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
Time 40m Yield 4 Number Of Ingredients 9 Steps:
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers. Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they’re well browned on both sides. Pour off any fat. Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover. Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt. Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.
Time 45m Yield 6 burgers Number Of Ingredients 22 Steps:
Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve. Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty. Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning). Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.
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.
Time 25m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. , In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side. Set aside and keep warm., Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir until thickened, about 5 minutes. Serve sauce with patties and mashed potatoes.
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.
Time 35m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Melt 1 tablespoon butter Spread in 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring frequently, 5 minutes or until golden; remove mushrooms from skillet and keep warm. Melt remaining 1 tablespoon butter Spread in same skillet over medium heat and cook green peppers with onion, stirring frequently, 10 minutes or until very tender. Add to mushrooms and keep warm. Cook burgers in same skillet over medium-high heat, turning once, 5 minutes or until burgers are thoroughly cooked. Serve on rolls, then top with mushrooms, peppers and onion. Nutrition Information per serving with ground beef: Calories 470, Calories From Fat 120, Saturated Fat 4g, Trans Fat 0g, Total Fat 13g, Cholesterol 70mg, Sodium 570mg, Total Carbohydrate 55g, Sugars 12g, Dietary Fiber 9g, Protein 35g, Vitamin A 60%, Vitamin C 90%, Calcium 15%, Iron 30%.
Yield 2 servings Number Of Ingredients 8 Steps:
For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt. Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes. For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns. Slice the figs. Top the patties with mushroom sauce and sliced fig and place in the buns.
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.
More about “mushroom smothered beef burgers recipes”
Time 20m Yield Serves 4 Number Of Ingredients 10 Steps:
Grate beet on large holes of a grater. . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick. Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.
