Mushroom-Beef Burger

Your Recipes

Total Time: 83 minutes

Servings: 4


Mushroom-Beef Burger


· 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


Step 1To 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.