This juicy, flavor-packed burger takes the classic American favorite to a whole new level. Finely chopped Baby Bella and white mushrooms blend seamlessly with grass-fed beef, adding rich umami flavor, moisture, and nutrients. The result is a tender, savory burger that’s both lighter and more satisfying — perfect for backyard grilling or an elevated weeknight meal.
INGREDIENTS:
1/2 pound mushrooms, cremini or white, or a mixture of both
2 tablespoons olive oil
1 pound grass-fed ground beef
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
4 brioche hamburger buns, lightly toasted
METHOD:
Place mushrooms in a food processor and pulse several times until coarsely chopped.
Heat olive oil in a skillet over medium heat. Add the chopped mushrooms and sauté for 5–7 minutes, or until golden brown and most of the moisture has evaporated. Set aside to cool slightly.
In a large bowl, combine the cooked mushrooms, ground beef, salt, and Worcestershire sauce. Mix gently until just combined — avoid overmixing to keep the patties tender.
Divide the mixture into 4 equal portions and shape into patties. Season both sides with salt and pepper.
Cook the patties over medium-high heat for about 3–4 minutes per side for medium doneness, or to your preferred level.
Place each patty on a toasted brioche bun and add your favorite toppings such as caramelized onions, Swiss cheese, lettuce, or a dollop of garlic aioli.
YIELD: Makes 4 burgers
SOURCE: Adapted from MontereyMushrooms.com
