Beef & Shroom Burger with Grilled Vidalias & Buffalo Blue Cheese

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Beef & Shroom Burger with Grilled Vidalias & Buffalo Blue Cheese


Looking for a way to eat more vegetables but still eat the foods you love, like a juicy burger? This beef and shroom burger recipe has you mixing together beef with different types of mushrooms, pulsed to perfection. The secret ingredients? Add in a little Worcestershire sauce and buffalo hot sauce for a savory and spicy kick to your usual burger! Top it with grilled Vidalia onions and buffalo blue cheese and any other fresh veggies you desire.

For even more burger ideas, check out our list of 13+ Best Healthy Hamburger Recipes.

Makes 4 servings

You’ll Need

4 oz. shiitake mushrooms, stems removed, roughly chopped
4 oz. button or cremini mushrooms, stems removed, roughly chopped
1 large clove garlic
1 lb ground beef, ( 85/15 blend)
2 tsp Worcestershire sauce
Kosher salt and freshly ground black pepper
1 medium Vidalia onion, cut into rounds
1 oz blue cheese, such as Roquefort or Danish Blue, crumbled
¼ cup mayonnaise
1 Tbsp buffalo hot sauce, such as Franks Red Hot, plus more for serving
1 beefsteak tomato, sliced into rounds
Arugula, for serving
Ketchup, for serving
4 brioche burger buns

How to Make It

  1. Place mushrooms and garlic in a food processor and pulse until finely minced. Strain any excess moisture from the mixture then place them in a bowl with the ground beef. Add the Worcestershire sauce and season with salt and pepper.
  2. Form the meat and mushroom mixture into 4 even patties. Heat a drizzle of oil in a cast-iron skillet over medium-high heat. Cook the patties until golden brown on the bottom, 5-6 minutes. Flip and cook until slightly firm, 3-4 more minutes for medium doneness or until internal temperature reaches at least 160 F.
  3. Lightly brush the grill grates with vegetable oil. Grill the patties on one half of the grill until marked on the bottom, 5-6 minutes. Flip and cook until marked and slightly firm, 3-4 more minutes for medium doneness or until internal temperature reaches at least 160 F.
  4. Wipe out the pan and heat another drizzle of oil over medium-high heat. Add the onions and cook until golden brown, about 3-4 minutes per side. If grilling, brush the onion slices lightly with vegetable oil and season with salt and pepper. Place on the opposite side of the grill and grill until golden brown, 3 to 4 minutes per side.
  5. Meanwhile, make the Buffalo blue cheese sauce: In a medium bowl whisk together the blue cheese, mayonnaise, and hot sauce until well combined. If you like things spicy, use more hot sauce as desired.
  6. Slice and toast the buns. Brush ketchup on the inside of the buns. Top with a tomato slice, burger, grilled onions, and a large dollop of blue cheese spread. Top with arugula. Serve!

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