Blended Classic Beef Burgers

Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
6 hamburger buns
Toppings: Lettuce, tomato, onion, 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 non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
3. In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
4. Place patty on warmed bun and top with lettuce, tomato and red onion.
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Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavourful, simple to make and a lighter alternative to a traditional beef burger. 

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
½ cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, 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, chicken, 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. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt
3. Place patty on warmed bun and top with lettuce, tomato and red onion.

 

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Beef and Mushroom Bolognese

The beefiness of the mushrooms makes it an easy swap-out that hardly makes a difference in taste, but bumps up nutrition and we really enjoyed the textural change as well.

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins. | Serves: 6-8

Ingredients

2 tbsp olive oil
salt and pepper
2 large carrots, peeled and rough chopped
2 celery stalks, cleaned and rough chopped
1 large onion, rough chopped
2 large cloves garlic
1 lbs cremini mushrooms, rough chopped
1 1/2lbs lean ground beef
1 (156mL) can tomato paste
2 cups red wine or beef stock
4 sprigs thyme
500g fettuccini/linguinie/bucatini
1/2 cup Parmesan cheese
basil or parsley, to garnish
red pepper flakes, to garnish

 

Method

1. Place the carrots, celery, onion and garlic in a food processor or blender and puree until smooth.
2. Heat olive oil in a large sauce pot/dutch oven over med-high heat. Add the vegetables puree and cook, stirring every so often, until the liquids have reduced and the veggies are starting to brown and dry out. Add in the mushrooms and cook, stirring occasionally, until the liquids from the mushrooms has been released and reduced, about 10-15 minutes. Add in the beef and a few generous pinches of salt. Cook until the beef is cooked through and everything is golden brown and fragrant, another 10-15 minutes.
3. Add in the tomato paste and cook until it’s turned a deep brick red, 5 minutes. Pour in the wine and stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer until wine is almost reduced completely. Taste for salt and add a few more pinches if necessary. Add in just enough water to cover the meat/mushrooms by 1/2″. Cook until that water has reduced and sauce is rich and delicious.
4. While the sauce cooks, bring a pot of well-salted water to a boil and cook the pasta to al dente according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water.
5. Strain the pasta and dump into the sauce. Toss with a few tbsp of the reserved pasta water and Parmesan until the sauce is evenly distributed. Add more water if it gets too tight.
Divide among bowls and serve with fresh ground pepper, minced parsley or basil and some red pepper flakes.

American Chop Suey

Casseroles are a fantastic way to feed a hungry family of four or serve at a potluck to feed a group of twenty, especially when one uses the Blend and Extend method.

Recipe and photo by The Brunette Baker.

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

Ingredients

1 pound lean ground beef
1 punnet white or crimini mushrooms, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 large green bell pepper, diced
1 teaspoon sea salt
½ teaspoon pepper
1 tablespoon worcestershire sauce
1 teaspoon sugar
2 tablespoons tomato paste
1 28-ounce can of diced tomatoes
2 15-ounce cans tomato sauce
1 tablespoon chili powder (Add more or less, depending on your heat tolerance)
1 pound cooked elbow macaroni

Directions

1. In a large saucepan, add olive oil and sauté onions and peppers for about 5 minutes. Add in ground beef, mushrooms, salt and pepper. Cook, stirring occasionally, until ground beef is thoroughly cooked.

2. Add in diced tomatoes, tomato sauce, tomato paste, worcestershire sauce, and sugar; stir well. Allow sauce to boil for about 5 minutes. Reduce heat and simmer.

3. Add cooked macaroni to meat and mushroom sauce and stir to combine. Adjust salt and pepper and add in chill powder. Give a good stir to ensure all flavours have come together.

4. Serve hot. Sprinkle with grated parmesan cheese and serve with garlic bread.

Asian Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.
 
Prep time: 15 mins. | Cook Time:  15 mins. | Serves: 4

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1 tbsp canola oil
1 pkt Mushroom Seasoning Blend
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)

Method

1. Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.
2. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.
3. Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Nutritional Information

Per Serving
Calories 249
Sodium 408mg
Protein 13.5gat 13g
Carbohydrates 15g
Dietary Fibre 3.5g
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