“By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
The Mushroom Council is hosting a Swap It or Top It contest, so if you’d like a chance to win $5000, now might be a good time to go for it! The contest lasts til August 15, and you can submit a recipe each day.! There are three categories that you can enter under:
- Blendability Burger: substitute mushrooms for a high-calorie part of the burger (e.g. meat) to add an extra serving of veggies to your meal, while reducing calories/fat
- Swapability Burger: use mushrooms to make a meatless burger
- Mushroom Topped Burger: top your burger with mushrooms as an ingredient
There were fresh white button mushrooms on sale at Kroger, and I had a whole ton of lean ground turkey I wanted to use up, so I decided to make burgers! (Now that it’s actually warm again outside, grilling things doesn’t seem so bad.) I guess in theory, this would fall under “Blendability” and “Mushroom-Topped!” My food chopper/”processor” of sorts is packed away somewhere in a box, so I did not have the luxury of pushing a button to slice and dice em’ all. If you aren’t in my current predicament of having just moved out and into a place, but about to move again in about a week (it’s a long story), I would highly recommend using a food processor to cut down on time. :]
I decided to take a break yesterday evening and wanted to make a healthy dinner for Linda and Donna, two of my favorite ladies in town who run the local cat sanctuary and dog sanctuary in town, respectively. (They were also my guinea pigs for this recipe.) I was slightly worried about whether or not they’d like it since there were a lot of flavors in here that really aren’t as common (especially here). Donna wasn’t a fan of spicy foods, so she opted out of the sauce and just had the burgers over a bed of greens, but both of them really enjoyed it, and we had a lovely, relaxing evening, which I think we all really needed!
L: Thank you so much for dinner!
F: Of course! I’m so glad you liked it!
L: I didn’t just like it; I loved it! When you were telling me about all the things you put in there, I was a little worried, but the flavors came together so well! The pickled ginger you added gives it this extra twang that made it really unique.
In any case, she banned me from the kitchen when I tried to help clean up, so I am now here, typing up this post.
- Turkey adds a healthy amount of protein to the meal.
- Mushrooms are low in calories, full of B vitamins, and add a serving of veggies.
- Gochujang (made of red chili powder, glutinous rice powder, powdered fermented soybeans and salt) contains protein, vit B2, vit C and carotene.
- Ginger contains vitamin B6, magnesium, and potassium.
- Hemp seeds are high in essential fatty acids/amino acids and protein.
- Greek yogurt makes the sauce creamy, while still allowing it to be low in calories + high in protein!
Gochujang Turkey Mushroom Burgers
-2 lb extra lean ground turkey
-9 oz white button mushrooms, diced
-1 tbsp toasted sesame oil
-1 4 in. piece pickled ginger, diced (aka fresh ginger marinated beforehand for at least an hour in equal parts black rice vinegar + sweet vinegar)
-2 tbsp gochujang sauce (Korean hot pepper paste)
-1/2 lime, juiced
-2 tbsp garlic, minced
-1 oz. white button mushrooms, diced
-1/2 red onion, diced
-sprinkle of hemp seeds
(Sriracha Yogurt Sauce)
-1/4 cup Fage 0% Greek yogurt
-1 1/2 tbsp sriracha sauce
-1/4 lime, juiced
(Sriracha Wasabi-Mayo Sauce)
-2 tbsp wasabi mayo
-1 1/2 tsp sriracha
-2 tbsp Fage 0% Greek yogurt
-1 tbsp gochujang sauce (Korean hot pepper sauce)
1) In a large bowl, combine all the burger ingredients until well mixed.
2) Form into ~3-in. diameter patties. (They’ll be soft and may not hold their shape quite so well, so you might want to use a grill pan, and also non-stick spray since there’s not much fat in there.)
3) Grill until turkey’s internal temperature is at 165 F.
4) While the turkey burgers are grilling, prepare the sauces! Mix the ingredients for each sauce into a separate small bowl.
5) When the burgers are done cooking, top each one with a dollop of sauce and a spoonful of the hemp-seed/red onion/mushroom mixture. Serve with a side of greens.
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This is basically like pesto. It’s wonderful. I love it. I think a food processor might have done a better job than my blender did, and cleaning out my blender was all kinds of fun, but I just made a slice of whole wheat toast and used that to “clean” off whatever I could by eating it. Yepyep.
The recipe is from ohsheglows. She has a ton of awesome recipes that I’m always really interested in experimenting with. I’m far from vegan, but everything I have tried from her recipes has been pretty effing amazing, so why not? *-*
Creamy Avocado Sauce
-1 medium sized ripe avocado, pitted + mashed
-1/2 lemon’s worth of lemon juice
-2-3 garlic cloves, minced
-1/2 tsp sea salt
-2 tbsp EVOO
~1/4 cup fresh basil
-ground black pepper
1) Add all ingredients into food processor/blender and blend until smooth and creamy.
This doesn’t reheat well, but I’ve been getting around that by keeping it cold and just making the pasta I eat it with really hot. It’s also good with toast, veggies, probably chips…
For the record, I didn’t completely puree the pumpkin. (Lazy.) The whole milk/heavy cream that the original recipe asked for was replaced with half & half (since we still had some left from that one time we made apple pie cheesecake and the pasta). I also threw in some chicken sauteed in garlic + spinach (to add some color/extra nutrients). Yayy. :O
Savory Pumpkin Pasta Sauce
-1 lb whole wheat penne
-1¼ cups half & half
-¾ cup milk
-1 cup pumpkin puree
-½ tsp salt
-¼ tsp pepper
-½ tsp cumin
-½ tsp garlic powder
-dash of paprika
-1 tbsp freshly grated parmesan
1) Cook the pasta noodles according to the directions on the package. While the noodles are boiling, mix half & half and pumpkin in a heavy saucepan over medium heat. Stir until smooth, and bring to a boil, stirring often so the milk doesn’t burn.
2) Allow to simmer for several minutes, stirring often, until mixture is slightly thickened. Add spices and stir to blend well. Drain noodles and dump them into a serving bowl. Pour sauce over noodles and stir to cover them completely. Sprinkle freshly grated Parmesan cheese over noodles and serve.
*If using fresh pumpkin, you can put the sauce in a blender and pulse it before pouring over noodles for a creamier sauce.
The idea for this came from Kiss My Broccoli. :O
1) Mix equal parts hummus and marinara sauce. Serve with pasta.
I added chopped mushrooms and corn. You can also make the hummus and the marinara sauce from scratch, but I was pressed for time. I may revisit this later with from-scratch hummus/marinara sauces. It tastes pretty awesome, and is a nice break from the usual red sauce.
Just for reference, I used Sabra Roasted Pine Nut Hummus + Bertoli’s Olive Oil, Basil & Garlic sauce, but I’m sure you can get super creative with different combinations.
I’ll probably try making both red sauce and hummus from scratch and combining it sometime to see how that goes.