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Mushroom-Beef Burger

Photo: Iain Bagwell Styling: Claire Spollen 

Hands-on time 40 mins
Total time 1 hr, 23 mins
Yield

Serves 4 (serving size: 1 burger)

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.

Ingredients

  • Pickles:
  • 1/2 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
  • 1/2 teaspoon kosher salt, divided
  • 1/4 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

Nutrition Information

  • calories 306
  • fat 12.7 g
  • satfat 2.6 g
  • monofat 5.9 g
  • polyfat 3 g
  • protein 18 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 35 mg
  • iron 3 mg
  • sodium 531 mg
  • calcium 75 mg
  • sugars 9 g
  • Est. Added Sugars 3 g

How to Make It

  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.

    Cleaning Mushrooms
  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.

  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.

  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.

  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.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.