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.
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)
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.
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.
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.
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.
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.
My family enjoyed these burgers but with the mushrooms, there was a lot more moisture to the finished patty and that made eating the burger a very wet experience. Hubby especially enjoyed the homemade "pickles". Will make again.
I made these tonight for my beef-loving family and they both really liked these burgers. They have a good flavor and stay really moist. I put them on homemade buns and we just loved them. I will plan to make them again.
I had to use baby portabella mushrooms because my store didn't have cremini, but I followed the recipe exactly otherwise. They are incredibly tasty, moist, and delicious, and although they are lighter than regular burgers they still seem meaty! Even my super-carnivore husband liked them a lot, and I think I actually prefer these to traditional burgers -- and they didn't leave me feeling so full and bloated! I saved a little time by using store-bought pickles, but I did make the simple sauce which was very tasty too. They even held up well for reheating the next day for lunch. Next time I will be sure to start cooking them earlier because it does take time to cook the mushroom mixture, then let it cool, then chill the final mixture. I probably rushed them a little, but they still turned out well. I am definitely a fan of this recipe!
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