Tag Archives: mashed potatoes

Mushroom Beef Burgers

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Makes: 6 Burger Patties | Total Time: 25 Minutes

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I love cooking with essential oils, especially when access to fresh, home grown herbs isn’t always easy (like here in Wisconsin where the winters can drag on for up to six months). Using essential oils in cooking instead of fresh herbs has more than health benefits; a bottle won’t go bad for months, which will save you money.

When I first came up with this recipe, it was summer and we were living in our first house in the city. I wanted easy, healthy food to cook at home, and this homemade burger recipe is exactly that – it’s an easy meal (under 30 minutes) so you can get outside and enjoy the lovely weather already!

Although these healthy hamburger patties grill well, they can be made in a skillet just as easily. Char broiling? Reduce the cook time by half and go from there. (You don’t want hockey pucks). If you like your burgers greasy like I do, douse them in some more olive oil while they finish up in the skillet. (Make sure to turn your range hood on because olive oil can get smoky.)

Now as the story goes (and it goes this way a lot more often than I would like it to), when this recipe was born I had a bunch of mixed mushrooms that needed to be used up. Yeah… I admit it… I kind of forgot about them and they weren’t looking too happy from their place shoved way back in the crisper drawer of my fridge.



Old mushrooms work great for this beef and mushroom burger recipe, though; they kind of ‘hide out’ in the meat.

Imagine that – mushrooms working behind the scenes will bring you the best flavors ever, and they’ll be happy-dancing now because they won’t go to waste.

How nice!

I don’t know about you, but I am a big fan of burgers sans bun. Feel free to use buns if you want, but plating these mushroom beef burgers with all the summer-like trimmings feels a little classier to me. These awesome hamburger patties are meaty and filling, so you won’t even miss the bun. Just scatter some arugula on a plate instead, top with a couple of burger patties, add a dollop of mayo and drizzle with sriracha. Lay some sliced red onion on the side and ta-dah! 

Easy gourmet burgers are now yours to serve.

But… why should the goodness be limited to summer? 

The answer is, it shouldn’t. I have been making these burgers all year round because they are soooooooo easy to make. I make them for our date night dinners at home… not only can they dress fancy (gravy is the little black dress for burgers), but less time in the kitchen means more time with Mark. When we’re snuggling in during the winter months, I’ll make these burgers but instead of arugula, mayo, sriracha and crisp red onion, I lay a patty over a generous helping of mashed potatoes, drizzle it with mushroom or beef gravy, lay on a another patty, drizzle on some more gravy, then sprinkle with fresh parsley (yes, dried works too.) 

When it comes right down to it. you can dress these babies up however you want. I imagine they would pair well with ketchup and mustard (take ’em out to the ball game), or maybe creamed horseradish (dance party!), or even just a radish (walks on the beach)…

Once you’ve gotten to the meat of the matter, the rest is gravy!

Healthy Home Cooked Meals

This recipe uses essential oils.

If you want to use the actual ingredients instead, please refer to the easy-to-use Essential Oil Conversion Chart.

Helpful Recipe How-To Photos:

Healthy Home Cooked Food
Heat olive oil in skillet until it just begins to smoke.
Best Hamburger Patties
Add the hamburger patties.

Making The Perfect Hamburger Patty
For the best hamburgers, press them as they cook to prevent shrinking.

Healthy Hamburger Patties
The Mushroom Beef Burgers are done!


Something Quick and Easy For Dinner Tonight
Summertime
Something Quick and Easy For Dinner Tonight
Wintertime

Healthy Burger Recipe Ideas
Mushroom Beef Burgers Recipe

Mushroom Beef Burgers

These mushroom beef burgers become healthy hamburger patties when you’re cooking with essential oils. This healthy burger dinner can be dressed two ways; lighten it up for summer or add a gourmet touch for a date night dinner. Both can be fast easy meals for tonight.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course burgers, Main Course
Cuisine American
Servings 6 Burgers

Ingredients
  

  • ½ cup heavy cream
  • 1 tablespoon cola
  • 1 teaspoon Worcestershire sauce
  • 1 ½ tablespoon olive oil divided
  • 3 drops rosemary essential oil
  • 2 drops frankincense essential oil
  • 1 cup finely chopped mushrooms of your choice
  • ¼ cup (1 small) yellow onion finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pound ground beef
  • baby arugula for serving summertime
  • mayonnaise for serving summertime
  • sliced red onion for serving summertime
  • sriracha for serving summertime
  • mashed potatoes for serving wintertime
  • chopped fresh parsley for serving wintertime

Instructions
 

  • Combine the heavy cream, cola and Worcestershire sauce in a small bowl or measuring cup. Whisk the essential oils into 1/2 tablespoon of the olive oil and whisk to thoroughly combine, then whisk the oils into the cream mixture. Set aside.
  • Add the mushrooms, onion, salt and pepper to a large bowl and mix together. Next, add the cream mixture and mix just enough to combine. Finally, add the ground beef and use your hands to combine everything together until it is just mixed. Do not over mix! 
  • Cut a sheet of waxed paper into 7 squares that are each about 7 inches long. Place one sheet on a plate and set aside.
  • Divide the meat mixture into 6 equal parts. Take one part and form it into a ball; it should be about the size of a baseball. Carefully flatten the meatball into a round patty and place it on the plate prepared with the waxed paper. Use your fingers and the palm of your hand to finish shaping the patty. When done, it should be about 5 inches in diameter and between 1/4 and 1/2 inch thick. Lay another sheet of waxed paper over the patty and repeat with the remaining pieces of meat mixture, ending with a sheet of waxed paper on top. The hamburgers can be chilled in the refrigerator for up to a day. If you decide to make them ahead, place them in a ziplock bag with the waxed paper in place and keep the sealed bag flat until you are ready to use them.
  • When you are ready to cook the burgers, heat the remaining 1 tablespoon olive oil a large cast iron skillet over high until just beginning to smoke, then lower the heat to medium-high. Place as many burgers as you can fit comfortably into the skillet and place a second, smaller cast iron skillet over the burgers to keep them flat while they cook. A grill press works well, too, but I find that using a 12-inch skillet over a 13-inch one covers all the burgers at the same time – so efficient! Check the burgers after 2 minutes and if the tops are still very pink, continue to cook for another minute or two, or until the edges are brown. Flip the burgers, place the skillet on top of them, and cook for another 2-3 minutes, or until done to your liking. Two minutes on each side will give a medium-rare burger, 3 minutes medium-well. Keep your oven mitts handy because you will want to keep an eye on them as they cook. Don't worry if the skillet has a lot of moisture in the bottom, this is just the excess cream getting pressed out. It is what makes the burgers so soft and juicy as they cook in this flavor-infused liquid.
  • There are two ways I like to serve these hamburgers: the summer way and the winter way! To serve them up summer-like, prepare plates by dressing them with a layer of baby arugula. Place a burger (or two) on top of the arugula, add a dollop of mayonnaise on the burger, and drizzle everything with sriracha. Garnish with slices of red onion. To serve these burgers winter-like, spoon mashed potatoes into the center of the plates, place a burger (or two) on top of the potatoes, and top it all with brown or mushroom gravy.
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Chill-Chaser Chicken Dinner

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Serves: 2 | Total Time: 45 Minutes

This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.

I know, it is not officially winter yet… according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don’t need much motivation to get a head start on my winter chicken recipes!)

This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don’t want the smoky flavor that hints of cold weather, just leave out the tea.

I can’t stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!

If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don’t forget to sprinkle some shredded provolone on top of the chicken.

Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.

Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days…

Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.

So cozy!


Chill-Chaser Chicken Dinner

Total Time: 45 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes

INGREDIENTS:

  • 2 tablespoons chipotle pepper in adobo sauce, puréed
  • 1 tablespoon honey
  • 1/2 teaspoon ground mixed peppercorns
  • 1/2 cup orange juice
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup fresh cilantro leaves, packed
  • salt and pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup boiling water
  • 1 chai spice black tea bag
  • 2 tablespoons olive oil
  • 2 cups mashed potatoes
  • 1/2 cup shredded provolone cheese
  • 1/4 cup water, plus more if needed
  • 1 tablespoon chopped fresh cilantro

RECIPE DIRECTIONS:

1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.

2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.

Best Chicken Winter Recipe

3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.

4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed – one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.

Comfort Food Chicken Dinner

5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.


Best Chicken Dinner Recipe For Winter
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The Creamiest Mashed Potatoes

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Serves: 4 | Total Time: 40 Minutes

Did you know that the healthiest mashed potatoes are the creamiest mashed potatoes?

What makes these homemade mashed potatoes so healthy is that the nutrients don’t get poured off with the water.

Because, well, there really isn’t any water!

Now how does this work?

When making mashed potatoes, I try to use as little water as possible… just enough to keep the pan from drying out. Potatoes have lots of liquid already in them, so I thought, why not let them cook in what they’ve already got to give? When you cook them in their own juices, you end up with the creamiest mashed potatoes, too.

Who doesn’t like that?

Even if you omit everything else (except the butter and olive oil) and make the mashed potatoes without the cheeses, you won’t be disappointed with this recipe.

Oh, and don’t bother with the gravy. 


The Creamiest Mashed Potatoes

Total Time: 40 Minutes

Prep: 15 Minutes / Cook: 25 Minutes

INGREDIENTS:

  • 8 medium sized Yukon gold potatoes, peeled and quartered
  • 1/4 cup good quality olive oil
  • 4 tablespoons butter
  • 1/4 cup water
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon blue cheese crumbles (optional, but great to add when served with steak)
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Heat the butter and olive oil in a pot over medium heat until the butter is just melted. Add the potatoes and water and cover with a tight fitting lid – you don’t want too much of the steam to escape!

2. Allow the potatoes to cook, stirring occasionally but not too often. If they begin to get too brown, lower the heat to medium low. Some browning is ok, and the potatoes will most likely stick to the bottom of the pan a bit. Just scrape up the brown bits, you’ll want them in there because they add wonderful punches of flavor. If the pot dries out, add more water a tablespoon at a time. There should be enough oil that the pot shouldn’t get too dry, however. The idea is to cook the potatoes in their own juices (and they have plenty of them!). This is why lower heat and longer cook time is so important. Be patient, it is well worth the wait!

3. Once the potatoes are softened through, after about 25 minutes, remove the pot from the heat. Mash with a potato masher, but not too much. Rustic is best with this guys! No need to drain the potatoes, you’ll be mixing all that butter and oil right in. Add the cheeses, mayo and sour cream, season with salt and pepper, and give ’em a good stir to mix everything up.

4. Serve plain. Yeah, hold the gravy, you won’t be needing it!


How To Make The Best Mashed Potatoes
The Creamiest Mashed Potatoes

The Creamiest Mashed Potatoes

To get the creamiest mashed potatoes with the most flavor, cook them in their own water. Making mashed potatoes this way is easy, and it is healthy, too.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 4 people
Calories 530 kcal

Ingredients
  

  • 8 medium sized Yukon gold potatoes peeled and quartered
  • ¼ cup good quality olive oil
  • 4 tablespoons butter
  • ¼ cup water
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon blue cheese crumbles (optional, but great to add when served with steak)
  • salt and pepper to taste

Instructions
 

  • Heat the butter and olive oil in a pot over medium heat until the butter is just melted. Add the potatoes and water and cover with a tight fitting lid – you don't want too much of the steam to escape!
  • Allow the potatoes to cook, stirring occasionally but not too often. If they begin to get too brown, lower the heat to medium low. Some browning is ok, and the potatoes will most likely stick to the bottom of the pan a bit. Just scrape up the brown bits, you'll want them in there because they add wonderful punches of flavor. If the pot dries out, add more water a tablespoon at a time. There should be enough oil that the pot shouldn't get too dry, however. The idea is to cook the potatoes in their own juices (and they have plenty of them!). This is why lower heat and longer cook time is so important. Be patient, it is well worth the wait!
  • Once the potatoes are softened through, after about 25 minutes, remove the pot from the heat. Mash with a potato masher, but not too much. Rustic is best with this guys! No need to drain the potatoes, you'll be mixing all that butter and oil right in. Add the cheeses, mayo and sour cream, season with salt and pepper, and give 'em a good stir to mix everything up.
  • Serve plain. Yeah, hold the gravy, you won't be needing it!
Keyword best mashed potatoes, how to make the creamiest mashed potatoes, mashed potatoes recipe
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