Washington State Burger Aka Wild Mushroom Cheddar Burger Recipes

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WILD WEST PICANTE BURGERS



Wild West Picante Burgers image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 pound ground beef
1/2 cup Pace® Picante Sauce or Pace® Chunky Salsa
4 Pepperidge Farm® Classic Hamburger Buns, split

Steps:

  • Mix the beef and picante sauce thoroughly in a medium bowl. Shape the beef mixture firmly into 4 (1/2-inch thick) burgers.
  • Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning them over once halfway through grilling and brushing often with additional picante sauce.
  • Serve the burgers on the buns with additional picante sauce.
  • Serving Suggestion: Serve with coleslaw or fresh vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert serve sliced watermelon or fresh fruit salad.

INSIDE-OUT BACON CHEDDAR BURGER



Inside-Out Bacon Cheddar Burger image

Ah, the juicy burgers of summer cookouts! They taste so good -- but are so often huge fat and calorie bombs. The sad truth is that most homemade burgers have well over 800 calories. But it is possible to pack all that savory meaty flavor, oozing melting cheese and even bacon into a big, satisfying burger without blowing your dietary allotment for the entire day.

Provided by Marge Perry

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons canola mayonnaise, such as Hellmann's
2 tablespoons ketchup
3 slices center-cut bacon
1 1/2 pounds 93 percent lean ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
2 ounces shredded reduced-fat sharp Cheddar
4 potato rolls or hamburger buns
4 small lettuce leaves
Four 1/2-inch thick tomato slices
1/2 cup thinly sliced red onion

Steps:

  • Prepare a grill for cooking over medium heat.
  • Combine the mayonnaise and ketchup in a small bowl and set aside.
  • Heat a medium skillet over medium heat; add the bacon and cook, turning once, until crisp, 7 to 8 minutes. Transfer to a plate covered with a paper towel and drain; chop.
  • Gently combine the beef, garlic powder and 1/4 teaspoon each salt and pepper in a bowl. Divide the mixture into 8 portions and form each into a 3 1/2-inch-diameter patty; put 4 patties on a work surface. Toss the bacon with the cheese and spoon a quarter of the mixture on top of each of the 4 patties, keeping the edges clear. Place the remaining patties over the cheese and pinch the perimeter to seal the filling in.
  • Grill the patties with the lid closed, turning once, 9 to 10 minutes for medium doneness. To assemble, put the bottom half of each roll on a plate and top with a lettuce leaf, tomato slice and patty. Spoon the mayonnaise mixture over the patties, then top with the onion slices and the remaining roll halves. Serve immediately.

Nutrition Facts : Calories 465, Fat 21 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Carbohydrate 26 grams, Fiber 2 grams, Protein 45 grams

WASHINGTON STATE BURGER (AKA WILD MUSHROOM-CHEDDAR BURGER)



Washington State Burger (Aka Wild Mushroom-Cheddar Burger) image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms, such as cremini, lobster, chanterelles, and stemmed shiitakes, coarsely chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
2 tablespoons canola oil
4 slices sharp Cheddar
4 hamburger buns, split; toasted if desired

Steps:

  • Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking.
  • Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

WILD MUSHROOM-CHEDDAR BURGER



Wild Mushroom-Cheddar Burger image

During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can't think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms -- let's leave that to the experts -- but I do recommend using a variety of what your supermarket has to offer. They may not be technically "wild," but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.

Provided by Bobby Flay

Categories     condiment

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split; toasted, if desired (see Cook's Note)
Chipotle Ketchup (optional, recipe follows)
1 cup ketchup
2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
  • Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
  • I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
  • Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

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