Tag Archives: Worcestershire sauce

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.
Keyword awesome hamburger patties, beef and mushroom burger recipe, best hamburger recipe, cooking with essential oils, easy hamburgers, easy healthy food to cook at home, easy meals under 30 minutes, healthy hamburger patties, healthy home cooked food, healthy home cooked meals, healthy meals at home, homemade burger recipe, mushroom beef burger recipe, mushroom beef burgers, quick easy dinner tonight, something quick and easy for dinner tonight, using essential oils in cooking
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Spicy Tofu with Coconut Cream Sauce

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Serves: 2 | Total Time: 15 Hours

Ahhh, the allure of vegetarian tofu recipes….

But what if you don’t know how to cook tofu?

Learning how to prepare tofu is easy. Trust me on this one – really. All it takes is a little planning ahead so that the tofu drains and marinates properly. The cooking part – that’s a cinch!

How to make crispy tofu doesn’t have to be a process that intimidates anyone, either. Just one ingredient is needed to get that delightful crunch on the outside…

…dum da dah…. dum dee dooo…

wait for it…..

wait for it…

Cornstarch!

Bet you never guessed that one, and cornstarch isn’t has unhealthy as you think. Although it doesn’t have a lot else going for it, cornstarch is GLUTEN-FREE, so it works great as a flour substitute for getting the crunch that makes tofu so fun to eat.

In this spicy tofu recipe, I flavored both the tofu and it’s crispy coating with a little punch. Don’t worry about the spice being too much, however, because the coconut cream sauce will compliment any heat – toning it down perfectly. Tofu is bland all by itself, so when it soaks up the spice, it does so with finesse.

Tofu is definitely not an ‘in-your-face’ kind of ingredient!

My favorite way to serve this spicy tofu is on a bed of cooked basmati rice. The rice becomes like a pudding when it soaks up all that coconut milk. 

Mmmmm, a vegetarian dish full of wonderful flavor.

Pure indulgence. (If I must say so myself!)


Spicy Tofu with Coconut Cream Sauce

Total Time: 15 Hours

Prep: 15 Minutes / Cook: 15 Minutes / Drain and Marinate: 14 Hours 30 Minutes

INGREDIENTS:

  • 14 ounces organic firm tofu
  • 2 tablespoons Soy Sauce
  • 1/2 teaspoon juice from a jar of pickled jalapeños
  • 1/2 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon chipotle pepper in adobo seasoning
  • 1/4 teaspoon lemon juice
  • 2 drops Liquid Stevia Extract
  • 2 tablespoons cornstarch
  • 1/2 tablespoon yellow curry powder
  • pinch Organic Powdered Stevia
  • pinch salt
  • 1 tablespoon Organic Sesame Oil, plus more as needed
  • 15 ounces unsweetened organic coconut milk, full fat
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • Fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. The night before: Drain the tofu by placing it on a small sheet pan lined with several paper towels. Cover the tofu with another several layers of paper towels then place something flat and heavy on top, like a cast iron skillet or a plate weighted down with something heavy. Refrigerate overnight.

How To Prepare Tofu

2. The morning of: Remove the tofu from the sheet pan and discard the liquid. To make the marinade, whisk together the soy sauce,  jalapeño juice, rice vinegar, chipotle pepper in adobo seasoning, lemon juice and liquid stevia in a measuring cup. Cut the drained tofu into 3/4 inch cubes and place them on a plate in a single layer. Pour the marinade over, then gently toss the tofu to coat. Be very careful not to break the tofu as it is very fragile when raw! Once coated, seat each tofu cube into the marinade remaining on the plate in a single layer. Cover with plastic wrap and refrigerate for a minimum of 6 hours.

Best Tofu Recipes

3. Twenty minutes before it is time to eat, sift together the cornstarch, curry powder, stevia powder, and salt in a shallow bowl. Carefully toss the tofu in the cornstarch mixture until each piece is coated. (Most, if not all, of the cornstarch mixture will be picked up quickly by the moist tofu, so you will need to work fast while being careful not to break the tofu.) Set aside.

How To Make Tofu Taste Good

4. Heat sesame oil in a skillet over medium-high heat. Make sure the skillet is searing hot before you add the tofu! Once the oil begins to smoke, add the tofu squares to the skillet in a single layer. Allow them to sear for about a minute on each side. To turn the tofu, use kitchen tongs or two spoons, but be careful not to crush the tofu. Keep turning until all sides of each square are light golden brown and crispy, but not burned. Add more sesame oil a teaspoon at at time to keep the skillet from drying out. This whole process will take 6-8 minutes, but you will need to constantly be turning the squares during this time. Once all sides of each square are browned, transfer the tofu to a plate.


Tofu Recipes
Spicy Tofu with Coconut Cream Sauce

Spicy Tofu with Coconut Cream Sauce

This vegetarian tofu recipe is spicy, crispy, and super easy to make. Both the tofu and it's crispy cornstarch coating are flavored with a little punch. Don't worry about the spice, however, because the coconut cream sauce will compliment any heat perfectly.
Prep Time 15 mins
Cook Time 15 mins
Time to drain and marinate: 14 hrs 30 mins
Total Time 15 hrs
Course Main Course
Servings 2 people

Ingredients
  

  • 14 ounces organic firm tofu
  • 2 tablespoons soy sauce
  • ½ teaspoon juice from a jar of pickled jalapeños
  • ½ teaspoon unseasoned rice vinegar
  • ½ teaspoon chipotle pepper in adobo seasoning
  • ¼ teaspoon lemon juice
  • 2 drops liquid stevia extract
  • 2 tablespoons cornstarch
  • ½ tablespoon yellow curry powder
  • 1 pinch organic powdered stevia
  • 1 pinch salt
  • 1 tablespoon organic sesame oil plus more as needed
  • 15 ounces unsweetened organic coconut milk full fat
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon red pepper flakes
  • fresh cilantro for garnish

Instructions
 

  • The night before: Drain the tofu by placing it on a small sheet pan lined with several paper towels. Cover the tofu with another several layers of paper towels then place something flat and heavy on top, like a cast iron skillet or a plate weighted down with something heavy. Refrigerate overnight.
  • The morning of: Remove the tofu from the sheet pan and discard the liquid. To make the marinade, whisk together the soy sauce,  jalapeño juice, rice vinegar, chipotle pepper in adobo seasoning, lemon juice and liquid stevia in a measuring cup. Cut the drained tofu into 3/4 inch cubes and place them on a plate in a single layer. Pour the marinade over, then gently toss the tofu to coat. Be very careful not to break the tofu as it is very fragile when raw! Once coated, seat each tofu cube into the marinade remaining on the plate in a single layer. Cover with plastic wrap and refrigerate for a minimum of 6 hours.
  • Twenty minutes before it is time to eat, sift together the cornstarch, curry powder, stevia powder, and salt in a shallow bowl. Carefully toss the tofu in the cornstarch mixture until each piece is coated. (Most, if not all, of the cornstarch mixture will be picked up quickly by the moist tofu, so you will need to work fast while being careful not to break the tofu.) Set aside.
  • Heat sesame oil in a skillet over medium-high heat. Make sure the skillet is searing hot before you add the tofu! Once the oil begins to smoke, add the tofu squares to the skillet in a single layer. Allow them to sear for about a minute on each side. To turn the tofu, use kitchen tongs or two spoons, but be careful not to crush the tofu. Keep turning until all sides of each square are light golden brown and crispy, but not burned. Add more sesame oil a teaspoon at at time to keep the skillet from drying out. This whole process will take 6-8 minutes, but you will need to constantly be turning the squares during this time. Once all sides of each square are browned, transfer the tofu to a plate.
Keyword easy tofu recipes, how to cook tofu, how to make tofu taste good, spicy tofu, stovetop tofu recipe, tofu with coconut cream sauce, vegetarian tofu recipes
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Made this recipe? Let me know how it went!