Grilled beef and mushroom burgers

Votes: 1

Time: 50 min.
Complexity: average
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 691, total fat 48 G., saturated fats 15 G., proteins 31 G., carbohydrates 33 G., fiber 3 G., cholesterol 147 mg, sodium 715 mg, sugar 6 G.

Not all ground beef and vegetable patties are sturdy enough to withstand grilling, otherwise their flavor often suffers. This version of burger patties is filled with meaty mushrooms and sweet potatoes. A little egg and cornstarch help them stay together when grilled. Serve them with delicious toppings like zesty pepper jack cheese, grilled poblano peppers, pickled jalapeños, and fried green onion mayo. You get juicy burgers that everyone will love.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g sweet potato, peeled and diced (half a small tuber)
110 g cremini mushrooms, trimmed and quartered
450 g of ground beef with 20% fat content
1 large egg, lightly beaten
2 tsp cornstarch
1 bunch of green onions (about 6 small green onions)
1 medium poblano pepper, halved lengthwise, seeds removed
1 tbsp canola oil, plus extra for greasing grill grates
4 sesame seed hamburger buns, cut in half horizontally
4 slices pepper jack cheese (about 60 g)
1/3 cup mayonnaise
Finely grated zest and juice of half a lime
1/4 cup pickled jalapeño rings
4 lettuce leaves

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
Pulse the sweet potato in a food processor until evenly chopped, scraping down the sides of the bowl with a spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in a food processor until evenly chopped, scraping down the sides of the bowl with a spatula as needed, about 8 pulses. Add to the bowl with the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt, and black pepper to taste, then mix with your hands to distribute the ingredients evenly. Form the meat mixture into 4 patties, each about 10 cm in diameter. Season each side with a pinch of salt and freshly ground black pepper; set aside.

Toss the green onions and poblano peppers with vegetable oil. Grill the green onions until lightly charred, turning with tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano peppers, turning occasionally, until charred and tender, about 8 minutes. Transfer to a cutting board. Toast the hamburger buns on the grill until golden brown and marked, about 30 seconds. Transfer to a serving platter.
Lightly coat the grill grate with vegetable oil. Place the patties on the grill and cook, uncovered, until the bottom is well-marked, 3 to 4 minutes. Carefully flip the patties with a metal spatula and continue cooking until golden brown, another 2 minutes. Top each patty with a slice of cheese, then cover and cook until the cheese is melted and the patty is medium-rare, about 1 minute more. Transfer the patties to the bottom halves of the buns.
Thinly slice the green onions and place them in a small bowl. Add mayonnaise, lime zest and juice, a generous pinch of salt, and a few grinds of black pepper. Spread the mixture on the top halves of the buns. Thinly slice the poblano pepper and arrange it on top of the patties on the buns. Evenly arrange the pickled jalapeño and lettuce leaves on top. Top with the top halves of the buns.

Categories:

recipe / Calorie content of prepared meals / Grill, barbecue / Grilled meat / Fast food / Hamburgers / / Food Network - recipes

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