Best 2 Shiitake Mushroom And Sweet Onion Burgers Recipes

Shiitake Mushroom and Sweet Onion Burgers image

Provided by Food Network

Time 25m

Yield 6 patties

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large sweet onion, sliced
2 pounds shiitake mushroom caps, sliced
Sea salt and fresh ground black pepper
3 pounds ground beef

Steps:

Preheat grill to medium heat.
Heat a skillet over medium-high heat. Add the olive oil and butter. When melted, add the onion and cook until translucent, about 5 minutes. Add the mushrooms, sea salt, and pepper, to taste. Cook until the mushrooms are tender, about 5 minutes. Remove the pan from the heat and allow to cool. In a large bowl, combine the cooled onion mixture and ground beef with sea salt and pepper to taste. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

Buddha's Shiitake Mushroom Burgers image

Provided by Izzy Knight

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup dried shiitake mushroom
1 cup boiling water
3 slices firm sandwich bread
1 lb fresh shiitake mushroom, stems removed and caps quartered
3 teaspoons extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
2/3 cup bulgur
3/4 teaspoon salt
1/2 teaspoon rosemary, crumbled
3 ounces mozzarella cheese, shredded

Steps:

In small bowl, combine dried mushrooms and boiling water.
Let stand 20 minutes until softened.
With your fingers, scoop the mushrooms out of the soaking liquid.
Strain the liquid through a fine-mesh sieve; set aside.
Finely chop mushrooms.
In a food processor, process bread until finely crumbed; set aside.
Add fresh mushrooms to processor and process until finely chopped.
In large saucepan, heat 2 tsp of oil over low heat.
Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender.
Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.
Add bulgur, salt, rosemary, and mushroom soaking liquid.
Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes.
Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.
Transfer to large bowl.
Let cool to room temperature.
Stir in bread and mozzarella.
In large nonstick skillet, heat remaining 1 tsp oil over medium heat.
Shape mushroom mixture into 4 patties.
Cook 3 minutes per side over medium heat until crusty and heated through.