Best 2 Ham And Mushroom Burger No Bread Bun Recipes
Indulge in a symphony of flavors with our tantalizing Ham and Mushroom Burger, a delectable creation that caters to your low-carb and gluten-free dietary preferences. This innovative burger recipe reimagines the classic by ditching the traditional bread bun in favor of a bed of crispy lettuce. Savor the tender, juicy patty, perfectly seasoned with a blend of savory herbs and spices, nestled amidst a medley of sautéed mushrooms, melted cheese, and a tangy mustard sauce. Elevate your burger experience with the included variations, such as the scrumptious Turkey and Avocado Burger or the zesty Black Bean and Corn Burger, both offering unique flavor profiles and dietary accommodations. Get ready to embark on a culinary journey that promises satisfaction for every palate.
Let's cook with our recipes!
HAM AND MUSHROOM BURGER (NO BREAD BUN)
This is from our local/state paper and presented by Vince Garreffa a renowned butcher here in Perth Western Australia and most of his recipes usually involve big cuts of meat, though yes there is still meat here in the ham, the photo looked of the burger looked so good and unusual definately not your usual at the best you can say is the mushrooms become the bun. Times are estimated.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix 100ml extra virgin olive oil with garlic and a pinch of salt and pepper and rub the mix over the insides of each mushroom.
- Place the mushrooms cap side down in a non stick prypan with 2 tablespoons of oil drizzled between the mushrooms to fry for 5 to 10 minutes, colouring the cap side only (DON"T COOK THE GILL SIDE).
- Rest them with the lid on the pan so that they steam and cool gently and when cool enough to handle, lay one mushroom cap down on a tray and crunch/fold 2 slices ham into it, 2 basil leaves, 1 slice of cheese and then again 2 slices ham, 2 basil, 1 cheese - 2 layers in total, then place the second mushroom on top and secure with string and repeat with other 3 or make an assembly line and do all 4 at once.
- The burgers can be prepared in advance (1 or 2 days) and then bake at 175C for 10-15 minutes to warm them through and serve them hot - we eat them with a knife and fork but the kids love to use their hands.
PORTABELLA MUSHROOMS - NO BUN, NO EXTRA CHEESE
Portabella mushrooms are meaty and filling. This dish is so full of flavor you forget there isn't a bun. All the flavors from this "burger" come through from the fresh ingredients and not fancy seasonings. Building this bunless portabella burger can be as big or as little as you want. In the Test Kitchen, we followed Rose Mary's...
Provided by Rose Mary Mogan
Categories Sandwiches
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Pre-heat oven to 375 F.
- 2. Clean the mushrooms with a paper towel, then remove the stems. Clean the underside with a medium size spoon, removing the brown scale-like texture, which is referred to as the gills.
- 3. Brush both the top and underside of mushroom with olive oil if desired.
- 4. You will need a shallow pan like a jelly roll type. Spray with non-stick cooking spray and add each of the mushrooms. Set aside until needed.
- 5. Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
- 6. Add the olive oil to a large skillet. Then add the peppers with mushroom stems and saute until tender and transparent. Remove from heat and set aside.
- 7. Now slice the onions. Top each mushroom cap with a slice of sharp cheddar cheese. Then add two onion slices on top of each cheese slice.
- 8. Divide the sauteed pepper mixture evenly atop each of the mushrooms.
- 9. Next, when cool enough to handle, wrap each mushroom portion with 2 slices of the smoked bacon strips, over the top in a crisscross pattern and tucking underneath. Repeat until all are wrapped.
- 10. Now place the pan in preheated 375 degree oven and bake for 25 minutes.
- 11. Then, increase the temperature to 400 degrees and continue baking for an additional 20 minutes or until bacon is cooked crisp and golden brown, or as desired.
- 12. Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
- 13. This recipe makes 7 Portions, & the nutritional analysis is 243 calories per serving, Fat 15 g, Cholesterol 50Mg, Sodium 1137, Potassium 183, Carbs 12g, Fiber 3g, Sugars 7 g, Protein 13g, & net carbs is 9 g per serving.
Tips:
- Choose high-quality ingredients: Use fresh, high-quality ground beef, mushrooms, and cheese for the best flavor.
- Season the beef patties generously: Don't be shy with the salt and pepper! This will help to enhance the flavor of the meat.
- Cook the beef patties to your desired doneness: I like my burgers cooked medium-rare, but you can cook them to whatever doneness you prefer.
- Use a variety of mushrooms: I used a combination of cremini and shiitake mushrooms, but you can use any type of mushroom you like.
- Don't overcook the mushrooms: You want them to be tender, but not mushy.
- Use a good quality cheese: A sharp cheddar or Gruyère cheese will give the burger a nice cheesy flavor.
- Serve the burgers immediately: These burgers are best enjoyed hot off the grill.
Conclusion:
This ham and mushroom burger is a delicious and easy-to-make dinner option. It's perfect for a weeknight meal or a weekend cookout. The combination of ham, mushrooms, and cheese is a classic flavor combination that everyone will love. And because it's made without a bread bun, it's a great option for those who are following a low-carb or gluten-free diet. So next time you're looking for a quick and tasty meal, give this ham and mushroom burger a try!
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