Buddhas Shiitake Mushroom Burgers Recipes

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SHIITAKE MUSHROOM AND SWEET ONION BURGERS



Shiitake Mushroom and Sweet Onion Burgers image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 patties

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large sweet onion, sliced
2 pounds shiitake mushroom caps, sliced
Sea salt and fresh ground black pepper
3 pounds ground beef

Steps:

  • Preheat grill to medium heat.
  • Heat a skillet over medium-high heat. Add the olive oil and butter. When melted, add the onion and cook until translucent, about 5 minutes. Add the mushrooms, sea salt, and pepper, to taste. Cook until the mushrooms are tender, about 5 minutes. Remove the pan from the heat and allow to cool. In a large bowl, combine the cooled onion mixture and ground beef with sea salt and pepper to taste. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
  • Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

BUDDHA'S SHIITAKE MUSHROOM BURGERS



Buddha's Shiitake Mushroom Burgers image

These faux "burgers" are made with fresh shiitake mushrooms (plus some dried, for a flavor boost), bulgur, and some shredded mozzarella to help hold things together. Add a chopped chipotle pepper to ketchup for a smoky, spicy topping.

Provided by Izzy Knight

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup dried shiitake mushroom
1 cup boiling water
3 slices firm sandwich bread
1 lb fresh shiitake mushroom, stems removed and caps quartered
3 teaspoons extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
2/3 cup bulgur
3/4 teaspoon salt
1/2 teaspoon rosemary, crumbled
3 ounces mozzarella cheese, shredded

Steps:

  • In small bowl, combine dried mushrooms and boiling water.
  • Let stand 20 minutes until softened.
  • With your fingers, scoop the mushrooms out of the soaking liquid.
  • Strain the liquid through a fine-mesh sieve; set aside.
  • Finely chop mushrooms.
  • In a food processor, process bread until finely crumbed; set aside.
  • Add fresh mushrooms to processor and process until finely chopped.
  • In large saucepan, heat 2 tsp of oil over low heat.
  • Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender.
  • Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.
  • Add bulgur, salt, rosemary, and mushroom soaking liquid.
  • Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes.
  • Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.
  • Transfer to large bowl.
  • Let cool to room temperature.
  • Stir in bread and mozzarella.
  • In large nonstick skillet, heat remaining 1 tsp oil over medium heat.
  • Shape mushroom mixture into 4 patties.
  • Cook 3 minutes per side over medium heat until crusty and heated through.

Nutrition Facts : Calories 304.3, Fat 9.4, SaturatedFat 3.5, Cholesterol 16.8, Sodium 718.3, Carbohydrate 48.1, Fiber 7.9, Sugar 7.2, Protein 11.2

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