Mushroom Beef Burger

4
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"A burger lightend up that still tastes good. Pulse the mushrooms until they resemble the texture of the ground meat....about 4 pulses. Also, take the time to let as much liquid as possible cook out of the mushrooms so the meat patty will hold together. Prep time does not include the hour for the pickles."

Original recipe yields 4 servings
OK
  • FOR PICKLES
  • FOR BURGERS

Nutritional

  • Serving Size: 1 (1007.2 g)
  • Calories 595.2
  • Total Fat - 32.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 58.3 mg
  • Sodium - 1218.6 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 11.9 g
  • Sugars - 31.2 g
  • Protein - 20.2 g
  • Calcium - 212.1 mg
  • Iron - 5.1 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.5 mg

Step 1

Pickles:

Step 2

Combine the vinegar, dill, salt, and cucumber in a large sip-top plastic bag or jar; seal. Turn bag until the ingredients are well combined.

Step 3

Refrigerate at least an hour, turning bag or shaking the jar occasionally.

Step 4

Burgers:

Step 5

Place the cremini and button mushrooms in the bowl of a food processor; pulse 4 to 5 times or until coarsely chopped.

Step 6

Heat a large skillet over medium-high heat. Add the oil to the pan; swirl to vcoat. Add the onion and garlic; sauce 3 minutes.

Step 7

Add the mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the pan; cook 7 to 10 minutes or until the liquid evaporates, stirring occasionally.

Step 8

Remove the pan from the heat; cool mushroom mixture completely.

Step 9

Place the beef in a bowl. Add the cooled mushroom mixture to the beef; stir just until combined. Refrigerate for 10 minutes. Shape the beef mixture into 4 patties. Sprinkle evenly with the remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

Step 10

Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Add the patties to the pan; cook 2 minutes on each side or until they have reached your desired degree of doneness.

Step 11

Combine the mayonnaise, ketchup, and mustard in a small bowl, stirring with a whisk. Spread the mixture evenly over the bottom and top of the toasted buns. Place 4 pickle slices on the bottom half of each bun. Top evenly with the patties, and if desired, the lettuce, tomato and onions. Top with the top half of the bun.

Tips & Variations


  • Cooking spray

Related

Bergy

There is no end to all the different Good Burgers - here is another one! I especially loved the easy pickles - they really gave distinction to this burger. The sauce was Mmm too.

review by:
(26 Nov 2017)