Mushroom Swiss Burger

By MarraMamba

This is a simple but great tasting burger. Recipe is for 1, but double or quadruple ingredients for more.

• 1 teaspoon extra virgin olive oil
• 2 ounces mushrooms, finely chopped
• 1 small garlic clove, sliced
• ¹⁄₈ teaspoon kosher salt
• 4 ounces 90% lean ground sirloin
• 1 scallion, finely chopped
• 1 tablespoon soy sauce
• ¹⁄₄ teaspoon fresh ground black pepper
• 1 slice swiss cheese (1/2 ounce)
• 1 seeded hamburger bun, toasted
• 1 tablespoon Dijon mustard
• 2 small romaine lettuce leaves
• 2 slices tomatoes (1/4 inches thick)

To Make:

1. Form into a patty and place on a broiler pan.
2. Broil until cooked to desired doneness, 3 minutes on each side for medium, and top with Swiss cheese while hot.
3. Spread each side of the bun with mustard, top with lettuce, tomato and the burger.

Portobello Burger Stack

 Matt Dunigan ( Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favourite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!


 

Portobello Burger Stack

Credit Matt Dunigan (Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favorite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!
 

Cowabunga Beef Burgers with Yummy Yammy Fries

Credit Greta and Janet Podlesk

Smoky bacon cheeseburgers with spicy sweet potato wedges.

Tip: Look for small bottles of Club House Mesquite Rub/Marinade in the spice aisle of your grocery store. (It’s a wet paste, not a dry spice mix.)
Per serving (1 cheeseburger with 1/8 fries): 491 calories, 20 g total fat (8.9 g saturated fat), 34 g protein, 48 g carbohydrate, 5.4 g fibre, 87 mg cholesterol, 979 mg sodium
Tip: Chipotle chili powder is a new McCormick spice that adds smoky heat to the seasoning mix. If you don’t like spicy food, leave it out.

Barbecue Sauce

• ½ cup ketchup
• 2 Tbsp molasses
• 2 Tbsp freshly squeezed lemon juice
• 3 Tbsp mesquite spice rub (see Tip)

Mushrooms

• 1 Tbsp olive oil
• 4 cup thinly sliced cremini or button mushrooms

Patties

• 2 lb(s) (907 g) extra-lean ground sirloin
• 3 slices (raw) reduced-salt bacon, finely minced
• 8 soft, whole-wheat hamburger buns
• 8 light cheddar cheese slices
• Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.

Yummy Yammy Fries

• 2 Tbsp grated Parmesan cheese
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp chipotle chili powder (see Tip)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 4 medium sweet potatoes
• 3 Tbsp olive oil

To Make:

Barbecue Sauce
1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium heat, stirring often, for about 5 minutes. Let cool.

Mushrooms
1. Heat olive oil over medium-high heat in non-stick skillet. Add mushrooms and cook until tender, about 6 minutes. Remove from heat and keep warm.

Patties
1. Preheat gas grill to high setting. To make patties, combine beef, minced bacon, and 2 tbsp barbecue sauce in a large bowl. Mix gently using your hands. Shape meat into 8 patties.
2. Brush grill rack lightly with oil or spray with cooking spray. Grill burgers over hot coals until cooked through, about 5 minutes per side. Be careful not to overcook them or they’ll be dry. Baste both sides of burgers with barbecue sauce during last couple minutes of cooking.
3. Top with cheese slices, close lid, count to 10 and remove from heat! Serve burgers on whole wheat rolls with sautéed mushrooms and your favourite burger toppings.

Yummy Yammy Fries
1. Combine all spices: grated Parmesan cheese, ground cumin, chili powder, paprika, chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.
2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Mushroom and Swiss Burger

Recipe by: LivLifeGreen

"This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain." 

• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 teaspoon Worcestershire sauce
• 1 pound ground beef
• 1/2 teaspoon monosodium glutamate (MSG) *
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 4 hamburger buns, split
• 4 slices of Swiss-style processed cheese

* Note* I leave out the MSG

To Make: 

1. Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally. 

2. Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side. 

3. Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

Bacon & Mushroom Stuffed Burgers

• 4 slices bacon
• 1/4 c. onions, chopped
• 1 (4 oz.) can mushroom pieces, drained & diced
• 1 lb. lean ground beef
• 1 lb. pork sausage
• 2 tbsp BBQ Sauce
• 1/4 c. grated Parmesan cheese (optional)
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 8 hamburger buns

Toppings: (If desired)

• Lettuce
• Tomato 
• Pickle
• Ketchup
• Mustard
• Relish 

To Make:

1. Cook bacon until crisp. Drain all but 2 tablespoons drippings and saute onions in drippings. Crumble bacon and add with mushrooms to skillet. Set aside.

2.Combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

3. Grill over medium coals until well done.

4. Serve on buns, with any toppings, if desired.

Grilled Portobello Mushrooms

Makes 4 mushrooms

• 45ml vegetable oil
• 4 Portobello mushrooms, peeled, stems removed
• Salt and freshly ground black pepper

To Make:

Heat pan or chargrill until hot. Brush with the vegetable oil and cook the mushrooms for 6-8 minutes flipping once. Season to taste.