Make a big batch of these muffin tin meatloaves in advance and freeze for up to one month. Dinner just got a little easier – and a lot more fun.
When life gets busy – be it work, school, family obligations, or vacations – we understand there’s not always time for an elaborate meal. That’s where mini muffin meatloaves come to the rescue!
These mini mushroom meatloaves are blended with ground chicken – making it easier than ever to incorporate a serving of lean protein AND vegetables into a weeknight dinner. Tip: Be sure to make extra servings of these kid-friendly meatloaves to pack in lunches the next day!
Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties from Chez Us. Your patio party just got better.
July is National Grilling Month, and I have been firing up our indoor grill as well as the outside one often all month long. One of our favorite recipes has been this one for Asian Mushroom Chicken Patties using The Blend method. Inspired by the flavors of South East Asia cuisine, it is packed with flavor and it is light and healthy. Perfect for summer time meals or any season meals.
I am always looking for ways to make our meals healthier, and one way I approach this is by using The Blend method by replacing half of the meat in a recipe with chopped mushrooms. Added flavor, vitamins and nutrients, as well mushrooms make every recipe extra moist and juicy. I feel better knowing I made one of my recipes healthier with the addition of mushrooms. When I serve a recipe using The Blend method to friends and family, they are always so surprised that half of the “meat” is mushrooms. Great for picky eaters too.
To make serving these patties fun as well as leaner on my waistline, I serve them wrapped in lettuce leaves along with carrots, cucumber, and more cilantro. I prefer to make ribbons out of the carrots but feel free to grate or thinly slice. The cucumbers are sliced very thin, with the seeds left in.
The dressing is a drizzle of nuoc cham, which is a traditional Thai sauce usually served with spring rolls, and equally as good with this recipe. My version is more tart and a little spicy, perfect companion with the grilled mushroom chicken patties.
Asian Mushroom Chicken Patties
1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons
1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce
In a processor or chopper, chop the mushrooms finely.
Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
Form the mixture into small patties – will make 12.
Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over.
Flip and cook for another 2 – 3 minutes until cooked through.
Remove from the grill.
To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.
Dressing – I make this earlier in the day and place into the refrigerator until ready to serve.
Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine.
Impress guests this summer with a grilled Portabella Satay with Spicy Peanut Sauce.
It’s National Grilling Month and that means mushrooms on the grill! This simple yet flavor-packed recipe is ready in minutes and is sure to be a hit at any of your backyard bbqs. Just skewer and grill portabella strips, then dip and savor the flavor of homemade spicy peanut sauce.
Infuse umami in your grill game and make Billy Parisi’s Shiitake Pork Burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.
“I know you won’t believe me after saying this, but this Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun may be the best burger I’ve ever tasted, and I’m not even kidding. I always say that simplicity is elegant and the subtle flavors in the banh mi slaw compliment the shiitake pork burger with soy-balsamic glaze so perfectly. The burger is refreshingly light and so loaded with delicious umami flavor that I literally did not put it down one time while eating it.
So how did I make this tasty burger you ask? It all starts with the amazing umami flavor in the shiitake mushrooms and then blending them in a food processor until it’s the consistency of a duxelle, or finely chopped. Yes, the stems are just fine to process as well. From there add it to a bowl with the ground pork, onion, ginger, garlic and salt and pepper and you’ve got one tasty burger. To add on to that umami flavor from the shiitake mushrooms, pork also inherently has it, and the soy and balsamic glaze is a double punch of umami to finish off this burger.
The banh mi coleslaw is a recipe that originates from the original banh mi sandwich from Vietnam, which seriously has like 9,000 ingredients in it. While this slaw does have a few things going on, it’s absolutely delicious on top of this burger, or eaten by itself. It has a perfect blend of sweetness from the honey, saltiness, tart and spice making for the perfect marriage between it and the umami burger.
This burger is a winner, and I will DEFINITELY be making it again sometime in the near future. Please find me on social and let me know if you make it, I’d love to know what you think!”
Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun
Yields 6 burgers
For the Glaze:
1 cup of balsamic vinegar
2/3 cup of soy sauce
1 tablespoon of sugar
For the Coleslaw:
2 cups of shredded green cabbage
1 cup of shredded red cabbage
1 cup of matchstick carrots
½ sliced red bell pepper
½ sliced cucumber
1 sliced jalapeño, seeds removed
2 to 3 sliced radishes
1 cup of fresh cilantro leaves
2 tablespoons of sesame seeds
¼ cup of rice wine vinegar
1 tablespoon of honey
¼ cup of sesame oil
Kosher salt and fresh cracked pepper to taste
For the Burger:
2 cups of packed shiitake mushrooms
2 pounds of ground pork
½ small diced sweet onion
1 teaspoon of finely grated ginger
3 cloves of finely grated garlic
Kosher salt and fresh cracked pepper to taste
6 toasted brioche buns
Preheat the grill to high heat.
Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.
Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.
Burgers: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped.
Combine the mushrooms into a large size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.
Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout.
To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top.
For National Burger Month, we’re putting a twist on an American classic. Whether you’re looking to cut a few calories or stretch your dollar, blending mushrooms into your favorite protein is an easy way to create a sustainable and nutritious burger without sacrificing any of the flavor.
Now that you’ve got the basic recipe down, we want to see your creations! Hashtag #blenditarian on social to show us how you BYOB (blend your own burger).
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