It’s almost the time for Summer grilling and what would be better than a JUICY burger. Not just any classic, burger but one with a 70% lean ground beef and 20% mushroom. This was actually my “Blended Burger” recipe submission for the Mushroom Council Blended Burger contest.
Mushrooms are very nutritious and provide a tremendous amount of benefits. Here are just a few of the values Mushrooms provide:
- B Vitamins
- Fiber
- Copper
- Selenium
- Low Calorie
- Rich in Anti oxidants
- Cancer fighting properties
Visit the link below from the Mushroom Council for more great recipes
Mangoes are a sweet, juicy stone fruit very popular especially during the peak season of Summer. I created a Mango Chutney which is a variation of salsa known for it’s chunky texture and intense flavor profile. With the addition of Habanero pepper, this topping was more than an ordinary condiment for my Island Zing Burger.
Island Zing Mushroom & Mango Burger
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Ingredients:
Mango Chutney
2 Medium size Ripe Mangos, Peeled and Cut into ½ inch Chunks
½ tsp minced Garlic
1 tsp Fresh ginger, finely minced
1 small Serrano Pepper, Seeded and Diced
1/3 Red Bell Pepper, Diced
1/3 c Brown sugar
1/2 c White vinegar
1/2 c Water
Burger Patty
16 oz Ground beef
4 oz Portabella Mushroom, diced
1 tsp fresh parsley, finely chopped
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp cumin
1 tsp kosher salt
1 tsp Black pepper
1 tbsp. of Olive oil
Toppings
1 oz Spring Mix or Favorite lettuce
1 medium beefsteak tomato, sliced
1 medium avocado, sliced
Directions
1. Combine mango, ginger, garlic, serrano pepper, red bell pepper, sugar, vinegar and water in a large stainless steel sauce- pan. Bring to a boil then cook, uncovered for about 15 minutes, until tender and the sauce thickens.
2. Remove the mango chutney from the heat and let it cool.
3. Heat a medium sauce pan with olive oil. Sauté portabella mushrooms until soft and tender drawing out excess liquid, about 3-5 minutes. Remove from heat, set aside to cool.
4. Combine in a bowl meat, mushroom, fresh parsley, cumin, onion powder, garlic powder, paprika, salt and pepper. Add mushrooms that have been precooked and cooled.
5. Divide and shape the burger mixture into two equal patties approx. 2 inch thick.
6. Heat a grill and cook the burgers 5-7 minutes on each side. Remove from heat and allow to rest for a few minutes.
7. Toast burger buns and spread with 1 tbsp. of Mayo. Assemble “Big Caribbean Mushroom Burger” beginning with lettuce, tomato slices, burger patty, mango chutney, sliced avocado and burger bun top.
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| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 772 |
| % Daily Value* | |
| Total Fat 34.2g | 44% |
| Saturated Fat 9.5g | 48% |
| Cholesterol 203mg | 68% |
| Sodium 1338mg | 58% |
| Total Carbohydrate 41.5g | 15% |
| Dietary Fiber 9g | 32% |
| Total Sugars 27.1g | |
| Protein 73.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 66mg | 5% |
| Iron 45mg | 250% |
| Potassium 1910mg | 41% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Recipe analyzed by  |
