Rating: 4.5 stars
5 Ratings
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  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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.

Hannah Klinger
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Claire Spollen

Recipe Summary

hands-on:
40 mins
total:
1 hr 23 mins
Yield:
Serves 4 (serving size: 1 burger)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

306 calories; fat 12.7g; saturated fat 2.6g; mono fat 5.9g; poly fat 3g; protein 18g; carbohydrates 32g; fiber 5g; cholesterol 35mg; iron 3mg; sodium 531mg; calcium 75mg; sugars 9g; added sugar 3g.
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