Spiced Up Mushroom Beef Burgers Perfect for Cook-Outs
go.ncsu.edu/readext?872644
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Grilling is a favorite summer activity and cooking method. The direct heat quickly sears the outside of food, producing a distinctively robust and smokey flavor.
Any chef will tell you that favorite beef cuts for grilling contain a high-fat content, which contributes to tenderness and flavor. When cooking burgers, higher fat ground meat helps the burger hold together on the grill.
But another delicious option is a hybrid burger. Mixing lean ground beef with cooked mushrooms moistens and holds the patties together. Mushrooms add additional B vitamins, which help to provide energy by breaking down the protein and fat.
They are also a good source of the antioxidants selenium and ergothioneine. These substances help keep cells healthy and strengthen the immune system.
To get started, try this recipe with added spices for a Mexican flair.
Mexican-style Burgers topped with Chipotle Slaw
- 8 ounces mushrooms, finely chopped
- 1 pound lean ground beef
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon each salt + pepper
- vegetable oil as needed
- 4 – 6 hamburger buns
In a large skillet, heat vegetable oil over medium-low heat and cook chopped mushrooms, leaving a little bit of moisture.
In a large bowl, add the cooked mushrooms to the beef, paprika, garlic powder, cumin, chili powder, salt, and pepper. Mix together until well combined. Depending on what size you like, form into 4 – 6 patties.
Get your grill heated to medium and cook patties approximately 4 – 5 minutes per side, or until center reaches 155 degrees. Top with cheese if you like, and serve on a hamburger bun with chipotle slaw.
The chipotle peppers add a smokey flavor and a little bit of heat to this slaw recipe. Makes a creative side or crunchy topping for burgers and tacos.
Chipotle Slaw
- ¾ cup mayonnaise
- fresh lime juice of 1/2 lime
- 1 tablespoon chipotle peppers in adobo sauce, chopped
- salt and pepper to taste
- 6 cups red or white cabbage, and carrot shredded
- ½ cup sliced green onion
- ¼ cup fresh cilantro, chopped
In a large bowl, combine mayonnaise, lime juice, chipotle, salt and pepper. Stir in the cabbage and carrot, green onion and cilantro until coated.
Serves 6 – 8
Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members. margie_mansure@ncsu.edu