Portobello Burgers Sandra Lee Inspired Recipes

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HALLOUMI AND PORTOBELLO BURGERS WITH HOMEMADE PERI PERI SAUCE



Halloumi and Portobello Burgers with Homemade Peri Peri Sauce image

Halloumi and portobello burgers with homemade peri peri sauce. These vegetarian burgers are so easy to make, even the spicy peri peri sauce!

Provided by Becca Heyes

Categories     Main meal

Time 30m

Number Of Ingredients 13

6 bird eye chillies ((or other small hot chillies, if you can't find bird eye))
1 clove garlic
1 tbsp lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1/2 tsp honey
Salt
Black pepper
2 portobello mushrooms
1 small block halloumi cheese ((~ 150g / 5oz))
2 crusty bread rolls
1 tbsp creamy salad dressing
leaves Salad

Steps:

  • To make the peri peri sauce, remove the seeds from the bird eye chillies, and add them to a mini food processor with the garlic. Blitz until finely chopped. Add the lemon juice, white wine vinegar, olive oil, honey, and a pinch of salt and pepper, and blitz thoroughly until the sauce becomes orange.
  • Place the portobello mushrooms in a lightly oiled griddle pan, and cook over a medium-high heat for a few minutes each side, until nearly soft.
  • Cut the halloumi into around 6 slices (thicker slices tend to work better), and add to the pan with the mushrooms. Spoon a little of the peri peri sauce over the halloumi and mushrooms, and when the halloumi is golden brown underneath, turn everything over and add more peri peri sauce. You may have a little sauce left over - just keep it in the fridge until its next use.
  • Serve the peri peri halloumi and portobello mushrooms in crusty bread rolls, with creamy salad dressing (to counteract the heat!) and salad leaves.

Nutrition Facts : ServingSize 1 burger, Calories 535 kcal, Carbohydrate 27.4 g, Protein 21.4 g, Fat 38.4 g, SaturatedFat 18 g, Cholesterol 59 mg, Sodium 717 mg, Fiber 1.4 g, Sugar 7.1 g

SIRLOIN PORTOBELLO AND PATE BURGER



Sirloin Portobello and Pate Burger image

Provided by Sandra Lee

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, plus more for greasing
1 1/2 pounds ground sirloin
Kosher salt and freshly ground black pepper
1/2 cup red wine
4 burger-size portobello mushroom caps
2 shallots, finely chopped
4 slices pate
4 brioche burger buns
Truffled Oven Fries, for serving, recipe follows
2 russet potatoes
2 tablespoons olive oil
Kosher salt
1 tablespoon white or black truffle oil

Steps:

  • Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
  • Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside.
  • While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm.
  • Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes.
  • Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
  • To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries.
  • Preheat the oven to 425 degrees F.
  • Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
  • Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately.

FAST FOOD CHEESE BURGERS



Fast Food Cheese Burgers image

Provided by Sandra Lee

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 9

1 pound ground beef, 80 percent lean
Salt and freshly ground black pepper
4 slices American cheese
1/4 cup ketchup
1/4 cup sour cream
1 tablespoon mayonnaise
4 hamburger buns
1/4 head iceberg lettuce, shredded
2 dill pickles, sliced

Steps:

  • Divide the ground beef. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt.
  • In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles.

21 BURGER



21 Burger image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 buns

Number Of Ingredients 6

2 stalks celery, finely chopped
3 tablespoons butter, divided
2 pounds ground sirloin
1/4 cup bread crumbs
1 (1-ounce) packet au jus gravy mix (recommended: McCormick)
4 hamburger buns, toasted

Steps:

  • Preheat oven to 400 degrees F.
  • In a large, oven-proof skillet, over medium heat, saute celery in 1 tablespoon butter, about 4 minutes. Remove celery and let cool.
  • In a medium bowl, stir to combine ground sirloin, bread crumbs, au jus mix, and sauteed celery. Form into 4 patties.
  • Melt remaining butter in skillet. Carefully place patties in skillet and cook 2 to 3 minutes, or until browned on 1 side. Flip patties and place in preheated oven. Cook for 12 to 15 minutes for medium doneness.
  • Serve hot on toasted buns with desired condiments.

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