Mushroom-Beef Burgers
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:8 servings
- Neutral oil, for greasing the grates
- 1pound cremini or white button mushrooms, quartered
- 1pound ground beef (preferably 80/20)
- Kosher salt (such as Diamond Crystal) and pepper
- 8slices Cheddar or American cheese
- 8hamburger buns
- Toppings (such as butter lettuce, sliced onion, tomato and dill pickles) and condiments (mayonnaise, ketchup or mustard), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
372 calories; 21 grams fat; 8 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 20 grams protein; 461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a grill to medium-high and oil the grates. (The burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.)
- Step 2
In a food processor, working in 2 batches, pulse the mushrooms, scraping down the sides and bottom, until finely chopped but not puréed. (The mushrooms should be chopped so finely they almost resemble ground meat. If cut into larger pieces, they may cause the patties to fall apart on the grill.) Transfer to a large bowl and add the beef. Mix until well blended, then form into 8 equal patties, each about 4 inches wide. Pack the patties tightly and pinch any split edges together to seal. (Since the meat mixture is half mushroom, it cannot be overworked, so you don't need to worry about density.)
- Step 3
Season the patties with salt and pepper, and grill, undisturbed, until lightly charred underneath, 3 to 5 minutes. (Resist the urge to prod or move the burgers during these first few minutes, as they need to cook, undisturbed, to form a crust underneath. Once they have caramelized, they'll be easy to flip, but if you attempt to do so before the patties release easily, they can fall apart.) Gently flip burgers and grill until golden and cooked to medium, 3 to 4 minutes longer, topping each with a slice of cheese during the last minute of cooking. Transfer burgers to a large platter.
- Step 4
Build burgers with buns, preferred toppings and condiments.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Brentford
I like to pan-fry the mushrooms for a few minutes, just to get the raw flavor out. Make sure to chill in the fridge for 15-20 minutes before adding to the beef. I also add a little Better Than Bouillon (beef and/or mushroom) and worcestershire to the mix before making patties. step 1 of my recipe is to caramelize some onions! And don't forget those toasted buns!
AdrianB
Love this hamburger…..and I add a slice of beets….as they do in Australia…try it….delicious.
Stan T
Provolone is another (arguably BETTR!) cheese option.
teb4s
Excellent with some adjustments. 2 to 1 ratio burger to mushrooms. Sauté mushrooms first. No need for blender can dice them. Caramelize two shallots, add Worcestershire, combine, don’t over cook add cheese. Wonderful. Easy and delicious.
Eva
Also want to note, I don't use 1/2 and 1/2; more like 3:1 burger to mushrooms.
John Ghertner, MD
Yes, you can do the same with Beyond. I find it a little waste of the mushrooms so we grill our shiitake whole leaving the gill side up at the end where the juices sit to embellish your plate. We grow our own so we pick the perfect specimens. Because I can’t fully accept Beyond or much less Impossible I always use a potent homemade bbq sauce with the grilling.
Carol
Good flavor but they tended to totally fall apart. I used baby bella mushrooms, which I don't think made that happen. Maybe more beef and less mushrooms as others suggested.
gumby
Loved the lighter hearty taste. Next time will make sliders with hawaiian rolls.
Cyndi
I chopped the mushrooms and sauteed in some olive oil. I chopped them fine in a food processor after they were nicely browned and had given off their moisture. Used bison instead of ground beef so the extra olive oil in the mushrooms helped with moisture. The burgers held together nicely. Topped with sauteed onions and cheese. Brioche bun, lightly buttered and toasted on the grill. Big hit.
AlexD
Made these as recipe directs and wish I read the notes sooner. 1:1 beef to mushroom they came out too soggy. Flavor was decent though. May try again with 2:1 or 3:1 beef ratio.
Meg
Thought these were good with the adjustment recommendations made! - sautéed the sliced mushrooms with salt and pepper then let them cool for a little. - blitzed with 1 clove garlic, beef, and Worcestershire sauce, salt, pepper in food processor They held together for me quite nicely on the grill.
Barbara Klubal
One of Megan + Rob's dinners, Birchwood 2022
Debbie Kellogg
We loved this. Followed the recipe including raw mushrooms and burger patties formed just before putting into the hot pan…. Only one variation: seasoned the beef/mushroom mixture “generously” with salt and pepper just before forming the patties, not after. The patties held together (mostly) and went well with a spoonful of homemade Plum chutney on top!
Charley
What I liked: the mushrooms give the burger a nice smoothness. What I didn’t like: despite leaving them undisturbed on the grill for five minutes, they really didn’t hold together very well. And, even with the salt and pepper, they were very underseasoned for my taste.
FRANK T MEYER
Chop the mushrooms as described and coat in olive oil, mix well and add salt. Now add the ground beef (pull the beef apart so it is in small shreds) on top of half of the mushrooms and then add the remiaining mushrooms on top. Mix well, form into tight balls, and then make your patties. Place in the freezer for five minutes or so to firm up the patty. The key ingredient is mixing the oil with the mushrooms so you blend together two fatty substances.
Carol
I’ve made these burgers several times and must have missed the raw mushroom ingredient. I sauté them in a neutral oil, just randomly sliced, until a bit brown. They fit in a small processor by then. I use about 12 oz. Today I have fresh garlic and savoury from CSA. Adding to the processed mix. Again, not sure how I missed the shrooms were not cooked. Have never been disappointed, though!
Elizabeth
This was a big miss for me. I took the advice of others and cooked the mushrooms, but there is no seasoning (not even salt!) so the flavor was pretty weak. Would not make again. Only good thing was cooked as sliders which made them easier for my 6 year old to eat.
teb4s
Excellent with some adjustments. 2 to 1 ratio burger to mushrooms. Sauté mushrooms first. No need for blender can dice them. Caramelize two shallots, add Worcestershire, combine, don’t over cook add cheese. Wonderful. Easy and delicious.
Elizabeth
Making these this weekend. Very odd that directions don't include cooking the mushrooms first. They have a ton of water in them and will make the burger fall apart unless you cook them fully til all water comes out (for me 10-15 minutes after a fine chop). Also given a meatier flavor if they are pre-cooked. Will update to review when I made them.
WizardOfBoz
Agree with other. Raw mushroom flavor is too strong. Raw mushroom moisture content is very high, causing the burgers to fall apart. I may try sautéing the mushrooms first, but if you're do that, why not just make a good burger and served with browned mushroom slices? I live in the "mushroom capital of the world" and used good, fresh Creminis. Dissapointed. Would not make again.
Me
This was great! Took others’ advice and used 1/2 lb mushrooms to 1 lb beef, sautéed & cooled mushrooms before mixing in. Also seasoned with TJ umami seasoning, which gave a nice earthy boost. Chilled patties in fridge 15 minutes before grilling.
Amber
A bit ole mehhhhhh. I think some of the other reviewers are onto something with cooking the mushrooms first. I’ll probably try the burgers that way.
Private notes are only visible to you.
Advertisement
