Mushroom and Beef Burgers
Updated Jan. 31, 2022
- Total Time
- 20 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1pound lean ground beef
- 1pound roasted mushroom base
- ½cup finely chopped onion
- Salt and freshly ground pepper to taste
- ½teaspoon Worcestershire sauce
- ½cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
- 1egg
- Canola or grapeseed oil for the pan (1 to 2 tablespoons)
- Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
Nutritional analysis per serving (8 servings)
239 calories; 18 grams fat; 6 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 357 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.
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Preparation
- Step 1
In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
- Step 2
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
- Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen; they will release a lot of juice from the mushrooms when you thaw them, but they will still be moist.
Private Notes
Comments
Very good! On a hot day, I was not excited about using the oven, so I lightly browned the mushrooms in 2 cast iron skillets. The result was excellent. I see no reason to use the extra gas or elec. for an oven when the job can be done just as well on top of the stove. This might be the only way to make hamburgers from now on.
Equal portions mushrooms and meat make for good burgers. Add some garlic (or green/spring garlic) to mushrooms while roasting.
Add to list of ingredients: 1 tablespoon of miso paste. Amazing!
Delicious! Used bison and grilled them! Yum! Gorgonzola sprinkles melted in after flipping too!
These were a nice lighter version of a burger, but the mixture came out a bit too loose and the burgers fell apart a little during cooking. Would try it again and maybe straining any liquid from mushrooms for a bit. I would also try the suggestion from another comment to add miso for additional flavor.
I really enjoyed the equal part mushroom to beef. Could do without the herbs.
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