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Portobello Buffalo Burgers with Celery Apple Slaw

These portobello buffalo burgers offer a sophisticated twist on the classic patio favourite. By blending lean minced buffalo with finely chopped, sautéed mushrooms, the patties remain incredibly juicy while providing a deep, earthy flavour. Buffalo is a superb choice for those seeking a high-protein meal, as it is naturally lower in fat than traditional beef but rich in essential nutrients. The addition of portobello mushrooms not only enhances the texture but adds a savoury richness that complements the lean game meat perfectly.

To balance the robust flavours of the burger, we have paired it with a bright, crisp celery and apple slaw. The sharpness of the Granny Smith apple and the crunch of the julienned celery provide a refreshing contrast to the warm, savoury patty. Served on a lightly toasted bun, this dish is an excellent choice for a nutritious midweek dinner or a weekend gathering. It is a satisfying, wholesome meal that feels indulgent without being heavy, making it a reliable addition to your healthy recipe rotation.

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Ingredients for Portobello Buffalo Burgers with Celery Apple Slaw

  • 1 cebola média, picada

  • 275g portobello mushrooms, trimmed and quartered

  • 2 tablespoons plus 2 teaspoons olive oil, divided

  • 450g ground buffalo

  • 2 celery ribs

  • 1/2 Granny Smith apple, cored (left unpeeled)

  • 1 colher de sopa de maionese

  • 1 1/2 teaspoons cider vinegar

  • 1 colher de chá de azeite de oliva

  • 1 teaspoon whole-grain mustard

  • Rounded 1/4 teaspoons sugar

  • Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade

  • Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted

Pulse onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add mushroom mixture, 3/4 teaspoons salt, and rounded 1/4 teaspoons pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

Cut celery and apple into 2-inch-long thin julienne with slicer.

Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoons salt, and 1/8 teaspoons pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavours.

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.

Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

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Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.

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