Mushroom-Beef Burger

Name: Mushroom-Beef Burger
Total time: 1 h 23 min
Yield: Serves 4 (serving size: 1 burger)
Ingredients: Pickles:; ½ cup white vinegar; 1 tablespoon chopped fresh dill; 1 teaspoon kosher salt; 1 medium English cucumber, cut into 1/8-inch-thick slices (about 2 1/2 cups); Burgers:; 1 (8-ounce) container cremini mushrooms, stemmed; 4 ounces white button mushrooms, stemmed; 1 tablespoon canola oil; 1 cup finely chopped onion; 4 garlic cloves, minced; ½ teaspoon kosher salt, divided; ¼ teaspoon freshly ground black pepper, divided; 8 ounces 90% lean ground sirloin; Cooking spray; 2 tablespoons canola mayonnaise; 2 teaspoons unsalted ketchup; 1 teaspoon Dijon mustard; 4 (1 1/2-ounce) whole-wheat hamburger buns, toasted; 4 Bibb lettuce leaves; 4 (1/4-inch-thick) slices tomato; 4 (1/4-inch-thick) slices red onion

5 Ratings
6 Reviews

Make sure to process the mushrooms just until coarsely chopped (about 4 pulses) so they match the texture of the ground beef. The mushroom mixture will look a little wet in the pan at first; take the time to let as much liquid as possible cook out for a richer patty that will hold its shape when seared in the pan.

By Hannah Klinger

Recipe by Cooking Light May 2016

Gallery

Credit: Iain Bagwell Styling: Claire Spollen

Recipe Summary

hands-on:

40 mins

total:

1 hr 23 mins

Yield:

Serves 4 (serving size: 1 burger)

Nutrition Info

Directions

Step 1
To prepare pickles, combine vinegar, dill, salt, and cucumber in a large zip-top plastic bag or jar; seal. Turn bag until ingredients are well combined. Refrigerate at least 1 hour, turning bag or shaking jar occasionally.

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Step 2
To prepare burgers, place cremini and button mushrooms in the bowl of a food processor; pulse 4 to 5 times or until coarsely chopped. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 7 to 10 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat; cool mushroom mixture completely.
Step 3
Place beef in a bowl. Add mushroom mixture to beef; stir just until combined. Refrigerate 10 minutes. Shape beef mixture into 4 (1/2-inch-thick) patties. Sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
Step 4
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes on each side or until desired degree of doneness.
Step 5
Combine mayonnaise, ketchup, and mustard in a small bowl, stirring with a whisk. Spread mayonnaise mixture evenly over bottom and top halves of buns. Place 4 pickle slices on bottom half of each bun (reserve remaining pickles for another use). Top evenly with patties, lettuce, tomato, onion, and top halves of buns.

Source

Nutrition Facts

Per Serving:

306 calories; fat 12.7g; saturated fat 2.6g; mono fat 5.9g; poly fat 3g; protein 18g; carbohydrates 32g; fiber 5g; cholesterol 35mg; iron 3mg; sodium 531mg; calcium 75mg; sugars 9g; added sugar 3g.

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daneanp

07/22/2017

My family enjoyed these burgers but with the mushrooms, there was a lot more moisture to the finished patty and that made eating the burger a very wet experience. Hubby especially enjoyed the homemade "pickles". Will make again.

bonbon50

09/05/2016

baby portabella mushrooms are cremini mushrooms

PDunnevant

06/21/2016

I had to use baby portabella mushrooms because my store didn't have cremini, but I followed the recipe exactly otherwise. They are incredibly tasty, moist, and delicious, and although they are lighter than regular burgers they still seem meaty! Even my super-carnivore husband liked them a lot, and I think I actually prefer these to traditional burgers -- and they didn't leave me feeling so full and bloated! I saved a little time by using store-bought pickles, but I did make the simple sauce which was very tasty too. They even held up well for reheating the next day for lunch. Next time I will be sure to start cooking them earlier because it does take time to cook the mushroom mixture, then let it cool, then chill the final mixture. I probably rushed them a little, but they still turned out well. I am definitely a fan of this recipe!

carolfitz

04/30/2016

Made burgers to recipe except omitted the salt and added ½tbs fish sauce to the meat/mushroom mixture prior to chilling. Served with CL's oven fries using white & sweet potatoes. Very good.

CherylT

04/27/2016

I made these tonight for my beef-loving family and they both really liked these burgers. They have a good flavor and stay really moist. I put them on homemade buns and we just loved them. I will plan to make them again.

ak2005

04/22/2016

Loved this one. Nothing beats mushrooms!

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