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


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


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.



Beef Tenderloin Crostini with Blue Cheese Mushroom Sauce

Thick & creamy blue cheese mushroom sauce is drizzled over a spinach topped toasted baguette and then draped in a generous serving of beef tenderloin. The umami flavour from the cheese & mushrooms complement the saltiness of the beef, while the toasted baguette ads a nice crunch. Serve as an appetizer or use larger pieces of french bread to create a sandwich.

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 20 mins.
Tip: The mushroom sauce is even better the next day.


1 tbsp olive oil
1/2 lb. assorted fresh mushrooms (crimini, portabella, shiitake & oyster)
1/2 cup heavy cream
1/4 cup plain Philadelphia cream cheese
100g Blue Cheese, crumbled
Salt & Pepper to taste
Baguette, sliced and toasted
Fresh spinach
Slices of beef tenderloin – cooked medium


1. In a medium pan, saute assorted mushrooms in olive oil until browned, approximately 6-8 minutes.
2. Meanwhile in a medium saucepan slowly heat heavy cream to a light boil. Stir in cream cheese and and crumbled blue cheese. Whisk until cheese is melted.
3. Whisk sauteed mushrooms into cheese cream mixture. Let sauce reduce on low heat, 5-10 minutes, whisking frequently. Stir in salt and pepper to taste.
4. Assemble crostini layering baguette, spinach, sauce and beef tenderloin. Serve warm.

Beef Steak Sandwich with Balsamic Mushrooms and Chèvre

Steak and mushrooms are always in style. This bistro-style sandwich version of the classic combination goes beyond the basic “meat and potatoes” meal. You can substitute Strip Loin or any Grilling Steak for the Fast-fry Steak, but you’ll find the Fast-fry is quicker to cook and easier to eat in a sandwich recipe.

Recipe courtesy of Beef Information Centre

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4
Tip: If using a Grilling steak, cook a 1-inch (2.5 cm) steak for 5 to 6 minutes per side for medium-rare.


2 tbsp olive or vegetable oil 30 mL
4 cups sliced assorted mushrooms, about 4 oz 1 L (i.e. button, shiitake, portabello, crimini)
2 cloves garlic, minced 2
1 cup sliced onion 250 mL
1/4 cup balsamic vinegar 50 mL
1 lb. Beef Fast-fry or Strip Loin Grilling Steak 500 g
Salt and pepper
Grainy Dijon mustard
2 large crusty rolls, split open 2
1/2 cup crumbled chèvre cheese 125 mL
Arugula or watercress leaves


  1. Heat oil in heavy skillet over medium heat; cook mushrooms, garlic and onion, stirring occasionally, until onion softens and water from mushrooms cooks off.
  2. Stir in balsamic vinegar; cook, stirring for 3 to 5 minutes or until vinegar is absorbed. Season with salt and pepper to taste; set aside.
  3. Rub steak with salt and pepper to your liking. Grill or pan-fry over medium-high heat on lightly oiled grill or pan for 3 to 4 minutes per side.
  4. Tuck inside rolls that have been brushed inside with mustard.
    Toss mushroom mixture with chèvre cheese and top sandwiches. Garnish with arugula. Cut to make 4 sandwiches.

Nutritional Information

Per Serving
Calories: 379
Protein: 33 g
Fat: 16 g
Carbohydrates: 26 g


Beef Mushroom Meatballs with Maple Dijon Sauce

Recipe and photo by Laureen of Fox in the Kitchen.

Prep Time: 20 mins. | Cook Time: 40 mins. | Makes: 24 meatballs.


1 small onion, chopped
1 Tbsp cooking oil, divided
1/2 lb mushrooms, diced
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp basil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 extra-large egg
2 Tbsp tomato paste
1 lb extra lean ground beef
1/4 Cup maple syrup
1/4 Cup dijon mustard
1 tsp vegetable oil
1 tsp apple cider vinegar
Garnish (Optional)
sprig fresh rosemary, chopped


1. In a thick-bottomed skillet over medium heat, sauté chopped onions in a small amount of cooking oil along with a pinch of salt (the salt helps to release the onions sweet juices). Cook uncovered, stirring occasionally until the onions are deeply golden, brown, and caramelized (about 15-20 minutes). Remove from heat and set aside to cool.
2. Meanwhile, preheat oven to 400°F. Line baking pan with parchment paper.
3. In a medium bowl mix chopped mushrooms with oil. Layer mushrooms evenly on prepared baking pan.
4. Bake for 15 to 20 minutes, stirring every 5-7 minutes, until the mushrooms are tender and reduced in size. Remove from the heat and allow to cool. Process in a food processor until finely chopped but not puréed. Set aside.
5. Turn oven temperature down to 375°F. Line a baking sheet with parchment paper.
6. In a small bowl, or mortar and pestle, combine spices.
7. In large bowl, lightly beat egg. Add cooled onions, roasted mushrooms, spice mixture and tomato paste. Stir until blended. Add ground beef, stir until combined.
8. Form into meatballs about 1 1/2 inches in diameter and place on prepared pan. Recipe makes about 24 meatballs.
9. Bake for 20 minutes, or until meatballs are nicely browned and cooked through. For even cooking, spin the pan after 10 minutes.
10. While the meatballs are cooking, make the sauce.
1. In a small saucepan, combine syrup, mustard, oil and vinegar, whisk to blend. Bring to a boil, reduce heat to low and simmer, stirring often, for 8 to 10 minutes or until reduced to a glaze-like consistency. Remove from heat.
Note: Be careful when stirring, as the hot liquid bubbles up, sputters and splashes.
1. Once finished cooking, arrange meatballs on a serving plate, top each one with a dollop of sauce, insert fancy toothpicks, sprinkle plated meatballs with chopped fresh rosemary, and serve warm, as appetizers.

Beef and Mushroom Tortilla Pie

This version uses mushrooms and beef for the meat layer alternating with layers of beans, salsa and cheese. It’s definitely a meal in a slice.

Recipe and photo by eat. live. travel. write.

Prep Time: 40 mins. | Cook Time: 45 mins. | Serves: 6-8


For the meat:
3 tablespoons olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 lb lean ground beef
1 lb mushrooms (I used crimini and shiitake)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red pepper flakes
salt, to taste
For the beans: 
1 tablespoon olive oil
1 shallot, finely diced
1 clove garlic, minced
1 can red kidney beans, drained
1 can black beans, drained
1 teaspoon ground coriander
1 teaspoon ground cumin
To assemble:
1 ½ cups salsa
12 6-inch corn tortillas
200g shredded cheddar cheese
To serve:
Sour cream
Avocado slices


Preheat the oven to 400°F.
To cook the beef and mushrooms:
  1. Place the mushrooms in a food processor fitted with a metal blade.
  2. Pulse until they are finely chopped.
  3. Heat the olive oil in a heavy skillet over medium-high heat.
  4. Add the shallots and garlic and cook sauté until they start to soften but not brown.
  5. Add the mushrooms and sauté until they start to brown (at this point you might want to drain any excess liquid or you can lower the heat and continue to cook until the liquid is mostly cooked off).
  6. Add the beef, mix to combine well with the mushroom mixture and cook until the beef is browned.
  7. Stir in the coriander, cumin and red pepper flakes and season with salt, to taste.
  8. Set aside.
To cook the beans:
  1. In a separate skillet, heat the olive oil over medium-high heat and sauté the shallot and garlic until they just start to soften.
  2. Add the drained beans and cook over medium heat until they are soft enough to mash.
  3. Stir in the cumin and coriander then use a potato masher or the back of a soup ladle to gently crush the beans. You can leave some whole so the texture is not completely smooth.
To assemble:
  1. Cover the bottom of a deep round baking dish (9-inches/ 23cm in diameter with a capacity of 2L) with about ¼ cup of the salsa.
  2. Top with 2 corn tortillas – you will have to cut them to fit the shape of the dish so the bottom is completely covered.
  3. Top with about 1/3 of the beef and mushroom mixture, then ¼ cup of the salsa then scatter about ¼ of the cheese.
  4. Layer on 2 corn tortillas, cut to fit the dish, then top with 1/3 of the bean mixture, then ¼ cup salsa and more cheese.
  5. Continue to layer the tortillas, beef and beans until you have used up all the ingredients. Make sure the top of the pie is just salsa and cheese on a tortilla layer.
  6. Depending on the size of your dish, you will get 2-3 layers each of beef/ mushrooms and beans.
  7. Bake for 20 minutes at 400°F, then broil on high for 3-5 minutes until the cheese on top is golden brown and bubbling.
  8. Serve slices with a dollop of sour cream and some extra salsa and fresh avocado slices