Mushroomstuffedgrilledporkburgers Recipes

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GARLIC MUSHROOM PORK BURGERS



Garlic Mushroom Pork Burgers image

My DH cannot eat red meat for health reasons, so I have to get creative sometimes! I made this up last week. DH keeps telling me I need to post this recipe on here because he loved it, so here it is!

Provided by godsjoyfulkid

Categories     Lunch/Snacks

Time 30m

Yield 3-5 serving(s)

Number Of Ingredients 4

1 lb ground pork
5 mushrooms, sliced and sauteed
4 garlic cloves, pressed and sauteed
3 dashes Worcestershire sauce

Steps:

  • Sauté mushrooms and garlic.
  • Mix with ground pork.
  • Add 3 splashes of Worcestershire sauce.
  • Mix thoroughly.
  • Broil in oven 10 minutes (depending on oven), flipping once.
  • *I would also probably add some chopped onion to the sauté, but DH can't have those, so I haven't tried it.

Nutrition Facts : Calories 411.1, Fat 32.2, SaturatedFat 11.9, Cholesterol 109, Sodium 89.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.7, Protein 26.8

MUSHROOM STUFFED GRILLED PORK BURGERS



Mushroom Stuffed Grilled Pork Burgers image

These are wonderful grilled, of course you may season the ground pork to suit your taste, but I find if you are grilling the pork burgers, that they are better mixed with just the bare basics such as salt and pepper, Worcestershire sauce and mustard (if using) as the middle filling has a lot of flavor. I just stated the basics LOL! The filling alone, can be prepared up to a day ahead, also the pork burgers can be stuffed a day ahead, covered an refrigerated until ready to grill. This recipe produces a lot of pork patties (around 12-14) I most always prepare/stuff the patties and freeze half for next time, unless that is, you are feeding a gang of hungry people! I have used half ground pork and half ground beef for this also.

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups thinly sliced fresh mushrooms
1/2 cup thinly sliced green onion
2 -3 minced fresh garlic cloves
1 -2 tablespoon butter or 1 -2 tablespoon margarine
3 lbs ground lean pork
1 tablespoon Worcestershire sauce (or to taste)
1 teaspoon seasoning salt
black pepper
2 tablespoons prepared mustard (optional and to taste)

Steps:

  • In a skillet, saute the mushrooms, onion and garlic until tender in butter (about 2-3 minutes); set aside to cool.
  • In a bowl, combine ground pork, mustard (if using) Worcestershire sauce, seasoning salt and pepper; mix well.
  • Shape into 24 even size patties about 4-5-inches in diameter (this is for the top and bottom patties).
  • Divide and spoon the mushroom mixture evenly onto center of 12 patties; place another pattie on top, and seal the edges of the meat tightly all around.
  • Place patties on grill about 6-inches over medium coals.
  • Grill about 20-22 minutes turning once until the patties are thoroughly cooked.
  • Serve on buns.

Nutrition Facts : Calories 314, Fat 25.2, SaturatedFat 9.6, Cholesterol 84.3, Sodium 115.5, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 19.7

PORTOBELLO MUSHROOM BURGER



Portobello Mushroom Burger image

BEST Portobello Mushroom Burger! An easy balsamic marinade adds incredible flavor. Stuffed with cheese, rich, and savory. Even meat lovers cannot resist!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 13

2 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
3 cloves garlic (minced)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon black pepper
4 portobello mushroom caps (cleaned with underside stems and gills removed)
4 thin slices havarti cheese (or swap provolone or baby Swiss)
Whole wheat or brioche hamburger buns
Sliced red onions
Pesto
Sliced tomato
Arugula

Steps:

  • In a large ziptop bag, combine the soy sauce, balsamic vinegar, oil, garlic, Italian seasoning, and black pepper. Add the mushroom caps and seal the bag, removing as much air as possible. Gently swish the marinade around the mushrooms, then place the bag in a shallow dish. Allow the mushrooms to sit at room temperature for at least 30 minutes while you prepare any desired toppings, or refrigerate for up to 1 hour. Turn the bag once or twice while the mushrooms sit so that they are coated evenly.
  • Heat an outdoor grill or indoor grill pan to medium heat. Once hot, brush the grate lightly with oil to prevent sticking. or lightly spray the grill pan with nonstick spray.
  • Remove the mushrooms from the marinade, shaking off any excess. Reserve the marinade in the bag for basting. Grill the mushrooms on both sides until tender, about 10 minutes total, brushing them with the marinade several times throughout.
  • When the mushrooms are in their final minute of cooking, turn two of them so that their undersides (the ones that previously had the gills and stem) are facing up. Top each with 1 slice of cheese, then stack a second mushroom on top, gill-side down, so that the cheese is in the middle. Place a second slice of cheese on top. Reduce the heat to low and cook just until the cheese is melted.
  • During the last few minutes of cooking, if desired, grill sliced onions and toast the buns. To assemble, spread a thin layer of pesto on the cut sides of each bun. Place the arugula on the bottom bun, then top with a grilled portobello mushroom stack, onion, and tomato. Add the top bun. Enjoy immediately.

Nutrition Facts : ServingSize 1 burger, without bun or topping, Calories 140 kcal, Carbohydrate 13 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 569 mg, Fiber 3 g, Sugar 7 g

PORK AND PORTOBELLO BURGERS



Pork and Portobello Burgers image

This is a new-age version of a veggie burger (as in half and half, not a burger made from vegetables and grain), which you might also think of as a stuffed mushroom. It's terrific, hearty, unusual and really cool: a portobello filled with sausage meat and grilled. In this instance, a broiler will work, as will a skillet.

Provided by Mark Bittman

Categories     easy, quick, burgers, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound ground pork
1 tablespoon minced garlic
1 teaspoon minced fresh rosemary, fennel seed or parsley
Salt and ground black pepper
4 large portobello mushroom caps, stems removed
Olive oil
4 burger buns
Any burger fixings you like

Steps:

  • Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.
  • Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.
  • Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes. If you like, use an instant-read thermometer to check the interior temperature of the pork, which should be a minimum of 145 degrees.
  • Serve the burgers on buns (toasted, if you like) with any fixings you like.

MUSHROOM STUFFED BURGERS



Mushroom Stuffed Burgers image

If you are a mushroom lover (like me), and want a robust mushroom flavor, use a full-flavored wild mushroom like morels or porcinis. Other mushrooms (crimini, portobello, shitake, or even button) will work, just make sure you remove the tough stems before chopping. From Cooking Pleasures magazine.

Provided by SkinnyMinnie

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground chuck
1 tablespoon soy sauce
1 1/4 teaspoons fresh ground pepper
3/4 teaspoon salt
1 tablespoon butter
1 tablespoon olive oil
3/4 lb mushroom, finely chopped
2 tablespoons garlic, minced
1/4 cup green onion, sliced
1 teaspoon Worcestershire sauce
4 slices swiss cheese
4 large hamburger buns with sesame seeds, split
4 slices tomatoes
1/2 cup mayonnaise
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Steps:

  • In a medium bowl, gently mix together the beef, soy sauce, 3/4 tsp of the pepper, 1/2 tsp of the salt.
  • Using generous 1/3 cup per patty, shape mixture into 8 (4 1/2-inch) patties 3/8 inch thick.
  • Refrigerate while preparing the stuffing.
  • Heat a large nonstick skillet over medium high heat until hot.
  • Add the butter and oil.
  • Heat until hot and butter is melted.
  • Add the mushrooms and cook for 2 min, stirring occasionally.
  • Add the garlic and cook for 8-10 min or until the mushrooms are browned and the liquid has evaporated.
  • Stir in the green onions, Worcestershire sauce, remaining 1/2 tsp pepper and remaining 1/4 tsp salt.
  • Let cool.
  • Mound about 1/2 cup of the stuffing in the center of 4 of the patties.
  • Cover with the remaining 4 patties, sealing the edges firmly by pressing together with your fingers.
  • Gently press the center of the burgers to eliminate mounding.
  • Heat the grill or grill pan to medium heat.
  • Grill for 5-6 minute.
  • Flip the burgers and grill for 5-6 min more, or until no longer pink in the center.
  • Top each burger with 1 slice of cheese, and grill for another min or so - until the cheese has melted.
  • Meanwhile, in a small bowl, whisk together all of the mayonnaise ingredients.
  • Place the buns on the grill, split side down, and grill for 30-60 sec or until lightly toasted.
  • Spread each bun with 2 Tbs of the mayonnaise.
  • Top with a burger and a tomato slice.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Provided by Bob Cody

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Steps:

  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g

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