Roasted Garlic Turkey Burger Wportabella Mushrooms Recipes

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ROASTED GARLIC TURKEY BURGER W/PORTABELLA MUSHROOMS



Roasted Garlic Turkey Burger W/Portabella Mushrooms image

A good burger that is healthy for you, and that has mushroom lovers in mind. We used the button mushrooms (personal preference). We roasted the garlic earlier in the day, so we used that. Am posting this as per request and I also have another friend in mind - eat hearty! Update: 02/07/2011 - after trying these a couple of times I decided that a Herbed Horseradish Mayonnaise would go well with it: 1/2 c mayo, 1 T prepared horseradish, 2 T parsley, basil or chives, 1 T EEVO, a squeeze of fresh lemon juice and kosher salt and freshly ground pepper. Stir it all together in a small bowl and use. This will make it more moist. Hope you like it. :)

Provided by Manami

Categories     Turkey Breasts

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb ground turkey breast
1 tablespoon olive oil
6 garlic cloves, peeled
1 red onion, thinly sliced
8 ounces button mushrooms or 6 ounces cremini mushrooms, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
1 teaspoon low sodium soy sauce (I used tamari)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
3 tablespoons blue cheese, crumbled
4 kaiser rolls or 4 ciabatta rolls
salad greens, for garnish (optional)

Steps:

  • Prepare grill for direct-heat cooking and remove grate. We did not use the grill we used a grill pan on the stove.
  • In nonstick skillet over medium-high heat, heat oil.
  • Add garlic cloves and cook until lightly browned.
  • Turn cloves as needed to evenly brown.
  • Remove to cutting board to cool.
  • In skillet, cook onion slices & tamari sauce in remaining oil until tender.
  • Toss in mushrooms and cook until tender.
  • Add balsamic vinegar, stirring until almost evaporated, about 30 seconds.
  • Remove from heat and allow to cool slightly while preparing burgers.
  • Mince garlic.
  • In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper.
  • Shape into 4 burgers about 4-inches in diameter.
  • Spray grate with cooking spray and place over hot coals or prepare grill pan by spraying with a bit of cooking spray.
  • Grill burgers about 5 minutes per side, or until no longer pink in the middle (165ºF).
  • Place burgers& mixed greens on sourdough French rolls, Kaiser rolls or Ciabatta rolls.
  • Stir bleu cheese into mushroom mixture and spoon on top of burgers.
  • Serve with fries, sliced tomatoes and a beer!
  • Enjoy!

Nutrition Facts : Calories 318.9, Fat 8, SaturatedFat 2.3, Cholesterol 75.1, Sodium 720.8, Carbohydrate 26.3, Fiber 2.7, Sugar 3.1, Protein 34.3

SAVORY PORTOBELLO MUSHROOM BURGERS



Savory Portobello Mushroom Burgers image

This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.

Provided by Kerri

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon Worcestershire sauce
1 pinch salt and ground black pepper
4 large portobello mushrooms, stems removed
4 kaiser rolls, split

Steps:

  • Preheat grill for medium-high heat and lightly oil the grate.
  • Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
  • Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g

BETH'S PORTOBELLO MUSHROOM BURGERS



Beth's Portobello Mushroom Burgers image

This is a quick, delicious and healthy way to enjoy an American classic!

Provided by Elizabeth

Categories     Main Dish Recipes     Burger Recipes     Turkey

Time 20m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
4 slices turkey bacon
3 teaspoons horseradish sauce
2 leaves romaine lettuce
2 slices tomato
2 hamburger buns

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
  • Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
  • Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

Nutrition Facts : Calories 313.4 calories, Carbohydrate 29.9 g, Cholesterol 53.4 mg, Fat 15.3 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 4.4 g, Sodium 933.8 mg, Sugar 3.8 g

MUSHROOM TURKEY BURGER



Mushroom Turkey Burger image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h55m

Yield 4 burgers

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
2 cups cremini mushrooms, finely chopped
1/4 cup finely chopped shallots
2 garlic cloves, chopped
1 1/4 pounds ground turkey (dark meat preferred)
1/2 cup Greek yogurt, plus extra for the buns
1/2 cup dry breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground black pepper
4 brioche buns, split and toasted
4 slices ripe tomato
16 thin cucumber slices

Steps:

  • Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
  • Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
  • Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

ROASTED PORTABELLA MUSHROOMS



Roasted Portabella Mushrooms image

Easy Roasted Portabella Mushrooms. Topped 2 ways for a delicious and healthy vegetarian feast! Visit www.oatandsesame.com to get the recipe for version #2 featuring avocado brown rice! Yum!

Provided by OatandSesame

Categories     Vegetable

Time 1h

Yield 2 mushrooms, 2 serving(s)

Number Of Ingredients 12

2 large portabella mushrooms, caps, marinated
1 pint cherry tomatoes, halved
1 medium zucchini, julienned
1 tablespoon fresh thyme
1 tablespoon fresh parsley
2 tablespoons grated pecorino romano cheese or 2 tablespoons parmesan cheese
1/4 cup pine nuts, toasted
salt and pepper
1/2 cup cooking sherry or 1/2 cup any other cooking wine
1 tablespoon olive oil
2 tablespoons dark soy sauce
2 tablespoons white balsamic vinegar (dark is ok too)

Steps:

  • PREPARE THE MUSHROOMS.
  • Remove the stems from the mushrooms.
  • With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
  • Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
  • When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
  • While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
  • PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
  • In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
  • Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
  • Using a julienne peeler or spiralizer, make the zucchini noodles.
  • If the zucchini is particularly watery, you can blot it with a paper towel.
  • Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
  • Season with salt and pepper.
  • PUT IT ALL TOGETHER.
  • Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
  • Plate the mushrooms, top with zucchini tomato mixture.
  • Sprinkle with toasted pine nuts, cheese and fresh parsley.

Nutrition Facts : Calories 493.6, Fat 19.2, SaturatedFat 1.9, Sodium 1044.8, Carbohydrate 23.8, Fiber 4.9, Sugar 11.7, Protein 8.8

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