Cheeseburger Quesadillas

Nothing will get the family’s attention like a cheeseburger quesadilla. Filled with all your favourite traditional burger toppings, this fun new way to eat a “cheeseburger” will surely have the kids asking for seconds.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
1 clove garlic, minced
8 (8 inch) flour tortillas
2 cups cheddar cheese
½ small red onion, sliced
2 small roma tomatoes, thinly sliced
¼ cup (60 mL) dill pickles, sliced
1 cup (250 mL) shredded lettuceBurger Sauce:
½ cup (125 mL) Miracle Whip
2 tbsp (30 mL) ketchup
2 tbsp (30 mL) yellow mustard
2 tbsp (30 mL) relish
2 tbsp (30 mL) onion, finely diced
1 tsp (5 mL) white sugar

Method

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes. Add onion, beef and garlic, continue to cook for 10 minutes or until ground beef is cooked through.
3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
4. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes, and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a Panini press (lid) place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
5. Remove from skillet and cut into wedges. Serve topped with fresh shredded lettuce and burger sauce.

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Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 1 hr. | Serves: 6

Ingredients

6 large russet potatoes
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
1/2 cup (125 ml) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro

Method

1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.

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Easy Ground Chicken Ravioli with Mushroom Sauce

This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly. 

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 oz (227 g) fresh crimini mushrooms, finely chopped
1/2 lb (250 g) ground chicken
1/2 small onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) fresh sage, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 pkg (about 48) wonton wrappers
Sauce:
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) grated Parmesan
salt and pepper

Method

Ravioli:
1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage, and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
3. To assemble ravioli place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

Sauce:
4. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F/204°C oven for 15-20 minutes, flipping halfway through. Set aside.
5. In large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

Assembly:
6. In large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
7. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.

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Blue Cheese Mushroom Blended Burger

Meaty crimini mushrooms are finely chopped in a food processor, quickly sauteed to release all the flavours, and then combined with lean ground beef to make a BIG burger that doesn’t skimp on flavour! The addition of blue cheese takes this umami burger to the top!

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 20 mins.

Ingredients

1 lb. fresh crimini mushrooms, finely chopped and cooked
1 lb. lean ground beef
1/3 cup breadcrumbs
1 large egg
1/2 tsp dehydrated minced garlic
1/2 tsp cumin
1/2 tsp dehydrated minced onion
1/2 tsp dried oregano
1/4 tsp hot red pepper flakes
Crumbled blue cheese (optional)

Method

1. In a food processor, finely chop mushrooms.
2. In a large non-stick pan over medium-high heat, cook chopped mushrooms until most of the moisture has been evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine cooled mushrooms, beef, breadcrumbs, egg, and spices. Using your hands mix until incorporated.
4. Form into patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160 degrees Fahrenheit.
5. Place burger patty on buns and top crumbled blue cheese, and any other toppings you desire. Serve hot!
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Blended Turkey Avocado Mushroom Burger

These juicy turkey burgers are extra satisfying when blended with 50% mushrooms and topped with fresh, creamy Avocados and Swiss cheese.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 6

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground turkey
1 tsp Mexican seasoning
1/2 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
1 medium ripe avocado, peeled and sliced
1 cup baby spinach
1 medium tomato, sliced
1 small red onion, sliced
5 hamburger buns
Toppings: Swiss cheese, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, turkey, seasoning, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
3. Place patty on warmed bun and top with sliced avocado, spinach, tomato and red onion.
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