Beef and Mushroom Blended Burger

Although I’m an omnivore, I aim for most of my plate to emphasize plants most of the time. But I do love a good burger. In fact, if ever I were to go the vegetarian route, burgers would be one of the trickier foods to give up. In the meantime, these Beef and Mushroom Blended Burgers are the answer, since they combine my passion for plants with my love of a good, old-fashioned burger. This recipe is my go-to, at-home method.

Blended Makes a Better Burger 

Yes, I do think a blended burger is superior for a number of reasons:

• It’s lighter. Working 1/3 or more mushrooms into your meat knocks down the saturated fat, not to mention the calories. Less meat and more mushrooms is also a more sustainable preparation.
• It delivers all the nutrition benefits of mushrooms, one of the plant world’s true superfoods.
• It bumps up the flavor and texture. If you’re skeptical, consider this: In a blind taste test comparing an all-beef dish to a beef and mushroom blended burger, more than half of consumers preferred the blended version. Why? The mushrooms add that signature umami quality and trap moisture in the meat.
• It’s more economical, especially if you’re using a pricier ground beef, like organic or pasture-raised. The mushrooms extend this recipe from four burgers to five.
• As for the mushroom taste? It pretty much goes under the radar. Keep it to yourself and your dining companions won’t know what hit them, except for a really good burger.

Don’t Stop with Burgers

This same method of blending mushrooms into ground beef, turkey, or any type of ground meat is a good trick for many types of recipes. Use it for taco meat, sloppy joes, and pasta sauces (as I do with this Meaty Marinara).

Make and Freeze Blended Burgers

This recipe makes 5 burgers. If you’re like me with just two in the house, I recommend enjoying a patty on burger night and then freezing the remaining patties. Put a piece of parchment or waxed paper between each patty, wrap in more parchment or foil and stash in a silicone bag or freezer bag with the air pressed out. 

If you like these Blended Mushroom Burgers, check out these other newfangled ways to do a burger:

Turkey Chickpea Smash Burgers

Easy Falafel Burgers

Pesto Portobello Mushroom Burgers

Mediterranean Turkey Zucchini Burgers

5 from 5 votes

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Beef and Mushroom Blended Burger

Who knew a burger this good could be good for you too. The key? Blending mushrooms into the mix, which adds umami, moisture, and goes totally under the radar as far as flavor goes. It's delicious.

Course Lunch, Main Course

Cuisine American

Prep Time 15 minutes

Total Time 21 minutes

Servings 5 burgers

Author Katie Morford

Ingredients

• ⅓ to 1/2 pound cremini or white button mushrooms
• 1 pound lean ground beef
• ½ teaspoon kosher salt, plus more for seasoning the outside
• Freshly ground black pepper
• Buns or lettuce wraps, and any other favorite burger fixings

Instructions

1. Put the mushrooms in a food processor fitted with a metal blade. Pulse until they blend up into tiny pieces.

2. Set a large non-stick or cast iron skillet over medium-high. When the pan is hot, add the mushrooms. Saute until the mushrooms release their liquid and it evaporates from the pan, 4 to 5 minutes. The mushrooms will turn tender and darken.

3. Transfer the mushrooms to a bowl with the ground beef, the 1/2 teaspoon salt, and several grinds of black pepper. When cool enough to handle, use your hands to mix the mushrooms and meat evenly together. Try not to overwork the mixture. Form into 5 patties and season the outside with with a little more salt and pepper.

4. Cook the burgers using your favorite method — grilled, cooked in a skillet, or broiled — until done to your liking.

5. Dress up your burger however you like, bun or no bun, ketchup, pickles and all the rest of it.

Note: I’ve updated this recipe, from 3/4 pounds ground beef to 1 pound, since most ground beef is packed accordingly.