Mushroom-Beef Burgers

By Kay Chun

Updated July 18, 2022

  • Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Media 1 of 1
Total Time
30 minutes
Rating
4(316)
Comments
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These burgers use half the meat of all-beef burgers but have double the juiciness, thanks to finely chopped cremini mushrooms. The raw mushrooms lend earthy, meaty flavor and texture, both of which become more accentuated as they cook, caramelize and crisp along the edges while charring on the grill. Form the patties when ready to cook, since the mushrooms start to release water once mixed with the beef, and don't be afraid to mix the chopped mushrooms with the beef until well incorporated. (Thanks to the moisture the mushrooms provide, it is impossible to overwork the patties.) Their flavors shine on the grill, but the burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.

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Ingredients

Yield:8 servings

  • Neutral oil, for greasing the grates

  • 1 pound cremini or white button mushrooms, quartered

  • 1 pound ground beef (preferably 80/20)

  • Kosher salt (such as Diamond Crystal) and pepper

  • 8 slices Cheddar or American cheese

  • 8 hamburger buns

  • Toppings (such as butter lettuce, sliced onion, tomato and dill pickles) and condiments (mayonnaise, ketchup or mustard), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

26 grams carbs; 54 milligrams cholesterol; 372 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 21 grams fat; 1 gram trans fat; 1 gram fiber; 461 milligrams sodium; 20 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat a grill to medium-high and oil the grates. (The burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.)

  2. Step 2

    In a food processor, working in 2 batches, pulse the mushrooms, scraping down the sides and bottom, until finely chopped but not puréed. (The mushrooms should be chopped so finely they almost resemble ground meat. If cut into larger pieces, they may cause the patties to fall apart on the grill.) Transfer to a large bowl and add the beef. Mix until well blended, then form into 8 equal patties, each about 4 inches wide. Pack the patties tightly and pinch any split edges together to seal. (Since the meat mixture is half mushroom, it cannot be overworked, so you don't need to worry about density.)

  3. Step 3

    Season the patties with salt and pepper, and grill, undisturbed, until lightly charred underneath, 3 to 5 minutes. (Resist the urge to prod or move the burgers during these first few minutes, as they need to cook, undisturbed, to form a crust underneath. Once they have caramelized, they'll be easy to flip, but if you attempt to do so before the patties release easily, they can fall apart.) Gently flip burgers and grill until golden and cooked to medium, 3 to 4 minutes longer, topping each with a slice of cheese during the last minute of cooking. Transfer burgers to a large platter.

  4. Step 4

    Build burgers with buns, preferred toppings and condiments.

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Ratings

4 out of 5
316 user ratings
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Comments

Brentford

I like to pan-fry the mushrooms for a few minutes, just to get the raw flavor out. Make sure to chill in the fridge for 15-20 minutes before adding to the beef. I also add a little Better Than Bouillon (beef and/or mushroom) and worcestershire to the mix before making patties. step 1 of my recipe is to caramelize some onions! And don't forget those toasted buns!

AdrianB

Love this hamburger…..and I add a slice of beets….as they do in Australia…try it….delicious.

teb4s

Excellent with some adjustments. 2 to 1 ratio burger to mushrooms. Sauté mushrooms first. No need for blender can dice them. Caramelize two shallots, add Worcestershire, combine, don’t over cook add cheese. Wonderful. Easy and delicious.

Karen Kressenberg

What the actual heck! It’s a thing now. A lovely picture of a burger 50% of us could absolutely never get in our mouths. Yet another burger turned into a knife-and-fork struggle! Enough already…. Seriously, how did this start and what are supposed to do with such behemoths?

MG

For years, my burgers (when I cook them at home) have been finely (hand) chopped up shitake mushrooms w/beef, hand blended in a bowl with salt and pepper. My theory is that as it cooks, the fat from the burger is soaked up by the 'shroom, rather than leeching out into the pan (or grill) and then when you chomp in, the mushrooms release said burger grease - which let's be honest, is delish!

Frank

I prefer to chop the mushroooms into 1/4 inch cubes, drizzle with olive oil and salt. Then I add the hamburger and mix it in with my hands until thoroughly combined. I find that the patties stay together better if I put them in the fridge for fifteen minutes before cooking. They always turn out moist and are hard to overcook.

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