Duxelle Burger

With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce – this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.

Recipe and photo by Kathy of eatHalifax

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

Ingredients

duxelle:
1 tbsp. butter
1 shallot
1 clove garlic
½ lb. mixed mushrooms (shiitake, crimini, porcini)
pinch dried thyme
salt and pepper, to taste
burger sauce:
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
3 gherkins1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula

Method

1. For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
2. For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
3. Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
4. To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!
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Cheeseburger Pizza

Combine everyone’s two favourite takeout orders into one homemade meal you can feel good about serving thanks to a fifty-fifty split of mushrooms and beef.

Blending finely chopped mushrooms with meat is easy! Mushrooms and ground meat blend seamlessly to add an extra serving of vegetables to the plate by enhancing, extending or replacing the meat. Finely chopped mushrooms look similar and blend seamlessly with meat, so classics can be healthier without losing taste or satisfying texture.

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Classic Cheeseburger

The flavour and texture of these burgers will make even the biggest meat lovers think they were made with 100% beef.

Blending finely chopped mushrooms with meat is easy! Mushrooms and ground meat blend seamlessly to add an extra serving of vegetables to the plate by enhancing, extending or replacing the meat. Finely chopped mushrooms look similar and blend seamlessly with meat, so classics can be healthier without losing taste or satisfying texture.

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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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Portabella Swiss Burgers by Foodess

Recipe courtesy of Jennifer from Foodess.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes 8 burgers.

Ingredients

3-4 portabella mushrooms
1 small onion
1 lb lean ground beef
2 tsp Worcestershire sauce
1 cup shredded gruyere cheese, plus 8 very thin slices for topping, if desired.
salt and pepper, to taste
Garlic Aioli (see recipe below)
arugula, thinly sliced red onion, and sliced tomato, for topping (optional)

Method

1. Roughly chop portabella mushrooms and onion and place in the bowl of a food processor. Pulse several times, until minced.
2. In a large bowl, combine mushroom mixture with ground beef.  Add the Worcestershire sauce, cheese and a dash of salt and pepper.  Stir well to combine.
3. Cook burgers in a preheated pan or a on grill over medium high heat, about 10 minutes** (depending on thickness), flipping once. Top each with a slice of cheese, if desired, and cover pan until cheese melts.
4. Serve each burger on a bun, topped with arugula, red onion, tomato, and garlic aioli.
To make garlic aioli:  combine 1 clove of garlic, finely minced, with 4 tablespoons of mayonnaise.
**When burgers are cooked, they will have an internal temperature of 71°C (160°F) and will no longer be pink inside.
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