Portobello Bison Burgers Recipes

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PORTOBELLO BURGERS



Portobello Burgers image

Provided by Food Network

Categories     main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons brown spicy mustard
3 tablespoons balsamic vinegar
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon hot sauce
4 portobello mushroom caps
4 slices Gouda cheese
1/2 cup mayonnaise
4 hamburger rolls
1 red onion, sliced
4 leaves butter lettuce
1 tomato, sliced

Steps:

  • Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.
  • Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.
  • In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.
  • Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

Nutrition Facts : Calories 467 calorie, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 36 milligrams, Sodium 690 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 11 grams, Sugar 7 grams

PORTOBELLO BUFFALO BURGERS WITH CELERY APPLE SLAW



Portobello Buffalo Burgers with Celery Apple Slaw image

Yield Makes 4 servings

Number Of Ingredients 15

For burgers:
1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 tablespoons plus 2 teaspoons olive oil, divided
1 pound ground buffalo
For slaw:
2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon whole-grain mustard
Rounded 1/4 teaspoon sugar
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted

Steps:

  • Cook vegetables for burgers:
  • Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.
  • Meanwhile, make slaw:
  • Cut celery and apple into 2-inch-long thin julienne with slicer.
  • Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
  • Finish and cook burgers:
  • Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.
  • Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.
  • Serve burgers, topped with slaw, on buns.

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

PORTOBELLO BISON BURGERS



Portobello Bison Burgers image

I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.

Provided by ChristineM

Categories     Meat and Poultry Recipes     Game Meats     Buffalo and Bison

Time 16m

Yield 4

Number Of Ingredients 10

1 pound ground bison
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground thyme
¼ teaspoon ground dried chipotle pepper
¾ cup portobello mushrooms
½ cup shredded Cheddar cheese
¼ cup finely chopped onion
salt and ground black pepper to taste
4 whole wheat hamburger buns, split and toasted

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.
  • Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 21.7 g, Cholesterol 72.8 mg, Fat 9.2 g, Fiber 2.3 g, Protein 28.4 g, SaturatedFat 4.3 g, Sodium 366.1 mg, Sugar 3.5 g

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