Best Grilled Mushroom Burger With White Bean Puree Recipes

GRILLED MUSHROOM BURGERS WITH WHITE BEAN PUREE

Grilled Mushroom Burgers with White Bean Puree image

We topped these burgers with smoked Cheddar cheese, but you can use another type of cheese, or omit it entirely. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Yield makes 4

Number Of Ingredients 12

Ingredients

2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup cooked or canned cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about 1 pound), stems trimmed
4 teaspoons balsamic vinegar
2 large red onions (about 1 pound), peeled and cut into thin rings
Olive oil cooking spray, for onions
4 whole-grain hamburger buns
2 ounces smoked Cheddar cheese, thinly sliced into 4 equal portions
1/2 small bunch arugula (about 2 1/2 ounces), rinsed well and dried

Steps:

Heat a grill or grill pan over medium heat. Make the bean puree: In a food processor, combine one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil; process to form a smooth and spreadable paste. If the mixture is too thick, add 1 teaspoon water. Season with pepper, and pulse to combine. Set aside.
Combine the remaining garlic, tablespoon thyme, and oil on a plate or in a baking pan. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
Place the onion slices on a plate, and lightly coat each side with cooking spray. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer to a clean plate; keep warm.
Place the mushrooms on the grill, stem side up, working in batches if necessary. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip the mushrooms, and continue cooking until the stem side of each cap is browned and center is tender, about 4 minutes more.
Split the hamburger buns in half, and place cut side down on the grill; cook until warm and toasted. Transfer to a work surface. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

GRILLED MUSHROOM BURGER WITH WHITE BEAN SPREAD

Grilled Mushroom Burger with White Bean Spread image

Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein -- and flavor. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak, or they will remain soggy even after cooking. This recipe is featured in the"Power Foods" cookbook.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4

Number Of Ingredients 11

Ingredients

2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinsed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar
2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns
4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried

Steps:

Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.
Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.
Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
Split hamburger buns, and place cut side down on grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.

GRILLED MUSHROOM BURGERS WITH WHITE BEAN SPREAD

Grilled Mushroom Burgers with White Bean Spread image

Portobello mushrooms are a nutritious and satisfying alternative to burgers made with beef or turkey. Here they are accompanied by a spread of pureed cannellini beans for added protein-and flavor. To clean the mushroom caps, wipe them with a damp paper towel; do not rinse or soak, or they will remain soggy even after cooking.

Yield makes 4

Number Of Ingredients 11

Ingredients

2 large garlic cloves, minced
2 tablespoons chopped fresh thyme
1 cup canned cannellini beans, drained and rinsed
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Freshly ground pepper
8 large portobello mushroom caps (about 1 pound), cleaned
1 tablespoon plus 1 teaspoon balsamic vinegar
2 large red onions (about 1 pound), sliced 1/4 inch thick
4 whole-grain hamburger buns
4 thin slices cheddar cheese (2 ounces)
1/2 small bunch arugula (about 2 1/2 ounces), washed and dried

Steps:

Heat a grill or grill pan to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 6 to 8 seconds). In a food processor, puree one-quarter of the garlic (about 1/2 teaspoon), 1 tablespoon thyme, the cannellini beans, and 1 teaspoon oil until smooth. If mixture is too thick to spread, add a bit of water. Season with pepper, and pulse to combine.
Combine the remaining garlic and remaining 1 tablespoon thyme with 1 tablespoon plus 2 teaspoons oil in a shallow dish. Place the mushroom caps in the garlic mixture, and turn to coat. Season with pepper; drizzle with vinegar.
Place onion slices on a plate, and lightly coat each side with remaining 2 teaspoons oil. Grill the onions until lightly charred on the first side, about 3 minutes. Flip the onions, and continue grilling until tender and charred on the other side, about 3 minutes more. Transfer onions to a clean plate; cover to keep warm.
Working in batches if necessary, place mushrooms on the grill, stem side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip mushrooms, and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.
Split hamburger buns, and place cut side down on the grill; cook just until warm and toasted. Spread 1/4 cup bean puree on the bottom half of each bun, and top with 2 grilled mushroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top with remaining roll halves, and serve.
(Per Serving)
Calories: 382g
Saturated: 4.2g
Unsaturated Fat: 9.8g
Cholesterol: 15mg
Carbohydrates: 46.7g
Protein: 14g
Sodium: 447mg
Fiber: 9.2g