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 Chili and Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 8

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can  beef broth
1 can  (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups  elbow macaroni, uncooked
Garnishes: Shredded cheese, sour cream, cilantro

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown meat and mushrooms with chilli seasoning.
3. Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
5. Serve topped with cheese, sour cream and cilantro.
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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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Beefy Burritos

Add a flavourful twist to burrito night by blending half the beef with finely chopped mushrooms. 

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 4
Tip: Many brands carry Spanish-style rice that can be prepared in the microwave for a quick dinner.

Ingredients

8 oz fresh crimini mushrooms
1/2 lb lean ground beef
1 tbsp canola oil
2 tbsp Tex-Mex seasoning blend
1 pkt Mushroom Seasoning Blend
1 cup reduced sodium refried beans
4 large flour tortillas
1 cup cooked Spanish rice
2 cups shredded lettuce
1/2 cup salsa
1/2 cup guacamole (optional)
1/2 cup fat free sour cream (optional)
3/4 cup shredded part skim Cheddar cheese

Method

1. Place the mushrooms 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 over medium-high heat. Add the mushrooms, Tex-Mex seasoning and mushroom seasoning. Cook for 10 minutes until mushroom mixture is browned.
3. Spread the refried beans over each tortilla. Spoon in rice, and top with the mushroom mixture, lettuce, salsa and optional guacamole and sour cream. Sprinkle with cheese, and roll up burritos.
4. Coat a hot nonstick skillet with cooking spray. Place the burritos, seam side down, and toast on both sides for 3 to 4 minutes until heated through.
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Beef and Mushroom Tortiere

This Beef and Mushroom Tortiere houses all the flavours of a French-Candian classic, but bumps up the nutrition and stretches your beef budget with the addition of some fried mushrooms. 

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 30 mins. | Cook Time: 1 hr. 20 mins. | Makes: 2 pies.

Ingredients

4 tbsp olive oil, separated
1.5 lbs crimini mushrooms, diced
2 lbs lean ground beef
1 large onion, diced
2 cloves garlic
1 tsp allspice
1 tsp ground clove
1/4 tsp nutmeg
1/4 tsp ground ginger
salt and pepper, to taste
2 9″ top/bottom pie shells (my favourite recipe here)
1/4 cup cream/milk/eggwash

Method

1. Put a heavy skillet or dutch oven over med-high heat and heat 2 tbsp of oil. Add in the mushrooms and leave them, without stirring, for 10 minutes. They should go from dry, to watery, and back to dry. You’ll need them to release all their moisture in order to crip up. Continue to cook, stirring if necessary, until mushrooms are golden brown and crisp (about 20 minutes total).
2. Remove mushrooms from the pan to a towel-lined bowl. Add in the other 2 tbsp olive oil and add the ground beef. Cook, stirring occasionally, until browned and fragrant.
3. While beef is cooking, add in garlic and allspice. Add in the mushrooms and diced onion.  Cook for 5 minutes more so onions can soften. Add a few pinches or salt and fresh ground pepper to taste. Let mixture cool completely.
4. Preheat oven to 375 and put the rack in the lowest position.
5. Roll your dough out and split the pie filling between the shells. Cut a vent hole in the middle of each pie. Brush with eggwash or light cream/milk and bake pies for 45-50 minutes or until tops are golden brown.
6. Slice and serve. If you want to save one, cover tight with plastic wrap and foil and freeze for up to 5 months.