Live Naturally Magazine
Export date: Sat Sep 25 9:50:21 2021 / +0000 GMT

Mushroom-Blended Burger with Roasted Peppers


Mushroom-Blended Burger with Roasted Peppers

Vegetables on the inside and out give these burgers a healthy twist. Meaty mushrooms add moisture to lean ground beef in this blended burger. A vegetable grill pan is the ideal tool to caramelize sweet peppers and onions over the fire for a tasty topping.

  • ½  pound cremini or white button mushrooms
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound lean ground beef
  • ½ teaspoon salt
  • 1 onion, peeled, cut into eighths
  • 8 sweet mini peppers; tops cut off, seeded and cut in half lengthwise
  • Salt and pepper to taste
  • 4 tablespoons feta cheese, crumbled
  • 4 whole-grain buns
  1. Vegetable grill pan

  2. Heat grill to 500°. Finely dice half the mushrooms or gently pulse in food processor. Heat 1 tablespoon olive oil in a skillet, and add mushrooms. Sauté 5–7 minutes, until golden brown and the liquid has cooked down. Remove mushrooms from pan, and place in a medium-sized bowl. Cool 5 minutes.

  3. Add ground beef and salt, and mix until combined. Form four patties.

  4. Place onions and peppers in the vegetable grill pan, plus remaining half of mushrooms, sliced thick. Set over a large plate to prevent olive oil from dribbling out. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.

  5. Place vegetable grill pan and burgers on grill. Frequently turn the vegetables, and cook until well-roasted and slightly charred.

  6. Cook burgers 3–4 minutes on each side for medium well, 5–6 minutes for well done. Top with feta cheese, peppers, onions and sliced mushrooms during the last few minutes.

  7. Serve with peppers and onions on whole-grain buns.