Break away from the bun! Cheeseburgers and quesadillas collide to create a scrumptious burgdilla (dillaburger?). Whatever you call it, call it delicious. Simply top tortillas with your mushroom-meat blend, add your favorite burger fixings, warm on a skillet, and enjoy the newest way to eat a “cheeseburger.”
Did you know that mushrooms with veils that have begun to break have deeper, meatier flavor? And that keeping mushrooms in a brown paper bag in the fridge is the recommended way to store them? Get the most from your mushrooms by following these helpful tips the next time you’re selecting and storing mushrooms.
Purchase mushrooms that are firm with a fresh, smooth appearance.
Surfaces should be dry, but not dried out, and appear plump.
A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
Some mushrooms may keep for up to one week in the refrigerator.
Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.
Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms.
What is hot enough, trendy enough, and tasty enough to compete with Carl’s Jr.’s former group of sultry spokespeople?
Mushrooms of course!
Mushrooms are making their debut on top of Carl’s Jr.’s newest burger, The Mushroom and Swiss All-Natural Burger. Naturally mushrooms are the perfect partner for this burger which features grass-fed, free-range beef, umami rich mushrooms, and melty Swiss cheese.
Mushrooms truly are ‘natural beauties,’ providing important nutrients, including B vitamins, vitamin D, selenium, potassium, riboflavin, niacin and more. No burger is complete without them!
Why not celebrate Mushroom Month by giving this delicious burger a try? But hurry, it will only be around for a limited time!
Denise from Chez Us shares her tasty take on a blend burger.
I am going to get it out of the way right now, and say it. This recipe for Mushroom Beef and Swiss Cheese Burgers is one of the best recipes we have ever made. To be completely honest, Lenny said it was the best burger he has ever had, and he is always on the burger hunt for the ultimate burger. The burger is full of flavor, is ultra moist as well as juicy like dripping down your chin juicy. What is the secret? Mushrooms are; that is mushrooms added to the meat as well as topping the grilled burger before devouring.
The mushrooms act as a filler for this burger recipe. Typically when I make burgers or even meatballs for that matter, I add bread crumbs along with an egg as a filler or binder. When I use The Blend Approach, which is finely chopped up mushrooms, there is no need for the bread or egg. The chopped up mushrooms act as my binder as well they add an extra punch of flavor and moisture to the meat. Not to mention bonus points for more nutrients being added. I keep the seasonings simple as I really want the flavor of the mushrooms as well as the meat to shine, so I only use old fashioned salt and black pepper. There is no need for other seasonings when good ingredients as the base of your recipe are used!
I did want some extra mushroom wow on my burger so I sautéed sliced mushrooms with yellow onion until both were golden and caramelized for my topping; instead of pickles and tomatoes. I also stuffed the mushroom beef mixture with some shredded swiss cheese as an extra surprise with each bite.
There is so much flavor in this burger explosion that you only need a smear of mayonnaise and Dijon on the bread as the flavor is really in the burger! No need for traditional pickles or tomatoes either, just some lettuce along with those caramelized onions. There you have the ultimate summertime Mushroom Beef and Swiss Cheese Burgers.
Recipe: Mushroom Beef and Swiss Burgers
1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
extra swiss cheese
dijon mustard ** can also add tomatoes and pickles if you like
Finely chop 1/2 pound of the mushrooms using a food processor.
Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
Equally divide the meat into 4 balls.
Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
Thinly slice the remaining mushrooms.
Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
If you want more cheese on your burger, add to the top after flipping the burgers.
Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
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