Best Tempura Mushroom Burgers Recipes

TUNA MUSHROOM BURGERS

Tuna Mushroom Burgers image

I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture. They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference. If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior. If you use ahi tuna, you could still cook them rare, or cook them for about 2 minutes on each side. This will produce a burger that is more well done but still nice and moist. The burgers are delicious either way. Don't use a food processor to chop the tuna; finely chop with a knife or a cleaver. The texture will be too pasty if you use a food processor. I found that the punch of the wasabi paste dissipated when the burgers were cooked, so add more if desired.

Provided by Martha Rose Shulman

Categories dinner, lunch, burgers, vegetables, main course

Time 1h

Yield Serves 4

Number Of Ingredients 8

Ingredients

10 ounces sushi grade or ahi tuna, trimmed of blood lines
10 ounces roasted mushroom mix
1 to 2 teaspoons wasabi paste (more to taste)
2 tablespoons capers, coarsely chopped if desired
Salt to taste
black pepper to taste
1 small shallot, finely minced
Oil for the pan (no more than 1 tablespoon)

Steps:

Chop tuna very fine. I find a cleaver works well for this. It should be like ground beef and it is best to do this by hand because a food processor will make the fish pasty.
In a large bowl mix together all of the ingredients except the oil, and season to taste. Combine well. Shape 4 patties with moistened hands, or shape by setting a 2-1/2- or 3-inch ring on a plate and filling the ring with the mixture. Carefully remove the ring.
Heat a large, heavy nonstick skillet over medium-high heat and brush lightly with olive oil or add a small amount to the pan and swirl the pan. Carefully add burgers to pan, taking care not to crowd them. Turn heat to medium and either sear for only 30 seconds to a minute on each side, or cook 2 minutes on each side if desired. Remove to a plate and serve, on buns if desired. Chef Pleau serves these with "avocado crema," a blend of avocado, yogurt, lime juice, cilantro and wasabi powder.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 0 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams

MUSHROOM BURGERS

Mushroom Burgers image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional

Steps:

In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

SHRIMP TEMPURA RICE BURGER RECIPE BY TASTY

Shrimp Tempura Rice Burger Recipe by Tasty image

Here's what you need: egg, flour, cold water, flour, shrimps, oil, mayonnaise, ketchup, honey, white vinegar, rice, sesame oil, green leaf lettuce

Provided by Daiki Nakagawa

Categories Dinner

Yield 3 servings

Number Of Ingredients 13

Ingredients

1 egg
1 cup flour
½ cup cold water
flour, to cook
6 shrimps
oil, to cook
3 tablespoons mayonnaise
1 tablespoon ketchup
½ tablespoon honey
1 teaspoon white vinegar
1 ¼ cups rice, cooked
2 tablespoons sesame oil, to cook
green leaf lettuce, to taste

Steps:

Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
Dip the floured shrimp into the batter.
Heat oil in a pot to 350°F (180˚C).
Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice "buns."
Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice "bun." Repeat with remaining ingredients.
Enjoy!