Posts Tagged ‘Burger’

6 Nutritious Pairings for the Heart & Plate

Nutritious Pairings for the Heart & Plate: Mushrooms pair perfectly with other nutritious ingredients – or as we like to call them, “shroom-mates”!

For American Heart Month (and the month of love), we’ve paired up with heart-healthy shroom-mates Tomato Wellness, Nourish with Lamb and USA Pulses to bring you delightful dishes for your heart and plate. Now, throw on your apron, chop up some ‘shrooms, and get ready to celebrate the perks of pairing up!

Combine the mighty mushroom (low calorie, fat free and packed with umami) with any one of these other nutrient powerhouses for a powerful pairing:

  • Fruits and vegetables, such as tomatoes, may help reduce your risk of heart disease. Incorporate mushrooms and tomato sauce into recipes like our Blend Lasagna Roll Ups – just add candlelight for the ultimate dinner for two!
  • Lamb provides an excellent source of vitamin B-12, zinc, and the antioxidant, selenium. Nothing says “I love you” like mushrooms stuffed with lamb.
  • Pulses are high in fiber and low in sodium. Cozy up close with this nutritious Mushroom and Green Lentil Soup.

Shroom-mates Recipes

Food Heaven Made Easy_Rice Noodle Green Pea Stir Fry-blog

Rice Noodle Green Pea Stir-Fry
Shiitake mushrooms and whole green peas shine in this veggie-loaded stir fry.

Mushroom-Minstrone-blog

Mushroom Minestrone
This minestrone is spiked with loads of dried herbs, colorful rainbow chard, savory crushed tomatoes and lots of mushrooms.

TraditionalLambStirFry

Lamb Stir-Fry
Switch up your weeknight dinner routine by adding savory and lean lamb to a traditional stir-fry.

Mushroom Rice Lentil Bowl1-blog

Marinated Mushroom Bowls with Lentils
You won’t miss the meat in these bowls. Whip ‘em up for your next Meatless (or Mushroom!) Monday!

Loaded-Potatoes5-blog

Chili Loaded Baked Potatoes
Cut back on salt by adding umami-rich mushrooms and tomatoes to make this potato topping the best ever.

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Cremini-Lamb Burger
Incorporate cholesterol-free mushrooms into ground lamb for a lighter take on a burger.

Watch: How to Make Blended Burgers

Classic Blend Burgers

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).

Six Burgers You Need to Try This National Burger Month

Recipes-May-Blog

With warm weather and sunny days on the horizon, we’re busting out the sunglasses and grilling gear! May is National Burger Month and this year we’re celebrating by building better burgers. Elevate your plain patty with a dose of essential nutrients and umami flavor by blending your meat with mushrooms: add a little zest with some white button or cremini, or take your patty to the next level with a bold portabella or shiitake.

Building a Blended Burger is simple:

  1. Chop up your favorite mushroom variety to match the consistency of the ground meat.
  2. Blend the chopped mushrooms with the ground meat (we recommend a 30/70 blend of mushrooms/meat for burgers).
  3. Cook your mushroom-meat blend to complete the burger recipe.

Optional: Prior to chopping, roast mushrooms for 10-15 minutes to enhance flavor. Cool, then chop and blend.

This National Burger Month, we’re challenging you to BYOB (Build Your Own Burger)! Need some inspiration? Browse our bounty of burger recipes below.

Cremini-Lamb Burger

Cremini-Lamb Burger
Designed by renowned chef Hugh Acheson, this tantalizing blend burger is filled with bold umami flavors and topped with creamy Boursin cheese.

Blend-Chicken-Cheeseburger

Blended Chicken Cheeseburger
Add a little variety to your burger with a flavorful chicken burger that’s simple to make, and a lighter alternative to your beef burger.

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Graffiti Burger
Put some zing into your burger by blending beef with an array of mushrooms and exotic spices. Top with crispy enoki “fries” for a truly unique and delicious experience!

Loaded Blend Mushroom Burger

Loaded Blend Burger
It’s all about the fixings with this burger. Dress up your blend burger with creamy brie, zesty onion relish and deep fried sweet pickles!

Portabella BBQ Burger

Portabella Mushroom BBQ Burger
Top this juicy, meaty portabella with coleslaw for a tasty veggie burger that packs a flavorful crunch.

Beef Maitake Mushroom meatball Burger

Beef & Maitake Mushroom Meatball Burger
Dive into this decadent Italian-style meatball burger topped with a sweet tomato butter sauce and gooey provolone cheese.

WATCH: How to Make Cheeseburger Quesadillas

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.”

Ready to give it a try? Find the full Cheeseburger Quesadilla recipe here.

The Blend Wins at The World Food Championships

These days you can’t turn on a TV without seeing some type of cooking competition. But what happens when you win first place in the world’s largest food competition, The Annual World Food Championships? Chef Lance Avery’s “Chew Before You Inhale Burger” took home top honors, and it was all because of The Blend!

After several regional competitions Chef Lance Avery, of Big Fork Brands, was invited to compete in the opening round of the burger competition at the annual World Food Championships in Kissimmee, Florida on Friday, November 7th. “My mind was purely focused on execution. Do this, do that. Don’t forget about that in the oven, don’t forget to stir this… It’s basically compete organized chaos the whole time you’re cooking,” comments Avery, whose blended burger won that first round with a near perfect score of 98.75. In fact, it was not only the highest scoring burger that day, but the highest scoring dish at the entire competition.

Chef Lance Avery at the The Annual World Food Championships

Lance’s burger featured butter sautéed royal trumpet mushrooms and portabella powder with 21-day dry aged ground ribeye; a flavor combination to powerful to ignore. “Blending our burger with the buttered, sautéed royal trumpet mushrooms was absolutely the secret to our winning burger. The royal trumpet mushrooms added savory umami and moisture that blended seamlessly with the ground ribeye kicking the patty’s flavor up to another level.”

Due to his first place finish Chef Lance was invited to participate in the Kansas City Steak Co. High Steaks Invitational, which pitted high scorers from the championship’s nine categories against each other. His steak dish —a beef tenderloin with sautéed royal trumpet & beech mushrooms, bacon jam, and stilton blue cheese— took first place. “During the awards they started calling folks up to the stage starting with 10th place. Once they hit 4th, I just assumed we were out. I texted my wife, who was cheering for us from Chicago, saying we were done. When they called us up as 1st place I was speechless; in total disbelief. The biggest shock in my life, hands down!”

Chef Lance Avery at the The Annual World Food Championships

The World Food Championships is the largest competition in food sport, where champions of previous events convene in Kissimmee, Florida, for a chance at winning the ultimate food crown and a share of $300,000. Chef Lance says this isn’t his last competition and he fully intends to keep entering his blended burgers into competitions like “Bacon Fest” in Las Vegas. As for tips to make it to the top, “there’s no perfect formula for winning, that’s for sure. The person who won the last two World Food Championships got bumped out of the first round this year. All you can do is have a solid team, have a solid game plan, and execute to the best of your ability. Also, read the rules 15 times!”

Chef Lance Avery Chew Before You Inhale Blend Burger

Chew Before You Inhale Burger

Ingredients:
Meat:
84% 21 day aged ribeye
15% royal trumpet mushrooms, minced raw, cooked in butter and salt added to taste
1% portabella powder

Toppings:
2 strips crispy Berkwood bacon
5 chanterelles, sliced in half, cooked in butter
heirloom tomato, sliced thick
Single year aged cheddar cheese

Poblano Smashed Avocado Sauce:
1 poblanos, roasted, peeled, diced
1 garlic clove, minced
Sea salt and pepper, to taste
3 avocados, smashed

Lobster Mushroom Aioli Sauce:
1/2 cup lobster mushrooms, chopped
1 tablespoon butter
1 lemon, juiced
1 clove garlic, minced
1 cup mayo
butter
bun

Garnish – Fried Pickle:
2 cup predust (fine ground cracker meal)
2 cups wet batter
2 cups Japanese Breadcrumb

Directions:
1. Combine beef with butter cooked mushrooms and powder and make into patties.
2. Cook bacon in oven.
3. Make Poblano Smashed Avocado Sauce & the Lobster Mushroom Aioli Sauce.
4. Slice tomato.
5. Butter bun and toast on the grill.
6. Sauté chanterelle mushrooms until soft.
7. Cook burger on flat top to rare.
8. Smoke burger in sealable container for 8-10 minutes.
9. Assemble burger.