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Mushroom-Beef Burgers

Adding finely chopped mushrooms not only uses less beef in these burgers but makes them incredibly juicy and moist.

Serves 6
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
247 calories per serving


> 1 (16 oz) pkg baby bella mushrooms
> 3/4 lb 93% lean ground beef
> 1 tsp low-sodium Worcestershire sauce
> 1/2 tsp garlic powder
> 1 tbsp canola oil
> 6 whole-wheat buns

To Serve (optional):

> Tomatoes
> Red onions
> Lettuce
> Ketchup
> Mustard


To a food processor, add the mushrooms and pulse until just finely chopped but not puréed. Transfer to a large bowl. Add the ground beef, Worcestershire sauce, and garlic powder. Season with salt and pepper and gently mix to combine.
Form mixture into 6 patties. If desired, place on a parchment-lined plate and freeze for 20 min. so burgers are less delicate during cooking.
In a 12-inch skillet, heat the oil on medium-high. In batches if needed, add burgers and cook 3–4 min., until seared. Flip burgers (be careful as they are fragile) and cook 5–6 min. more, until fully cooked. Place burgers on the buns and top with tomatoes, onions, lettuce, ketchup, and mustard, as desired.

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