Best 9 Beef Mushroom Burger Recipes

BLENDED MUSHROOM AND BEEF BURGERS

Steps:

• Wash and clean the mushrooms before giving them a rough chop to break them into chunks.
• In a food processor mince the onions and garlic. Once they're done, add the mushrooms and use the pulse mode to mince them. Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form.
• Combine the mushrooms with the smoked paprika, salt, pepper, and Worcestershire sauce.
• In a large bowl mix the mushrooms and ground beef together.
• Using your hands, form the mixture into five patties, using your thumbs to create a small indentation in the top.
• Grill the burgers on a medium-high grill for 6 minutes per side.
• Serve on toasted buns with your favorite condiments.

MUSHROOM AND BEEF BURGERS

Steps:

• In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
• Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

BEEF-MUSHROOM BURGER

Steps:

• Cook 8 ounces finely chopped cremini mushrooms in oil until browned; season with salt and pepper and let cool. Mix the mushrooms with 1-pound ground beef; form into 1/2-inch-thick patties and cook in a hot oiled skillet for 1 1/2 minutes per side.

BEEF-MUSHROOM BURGERS

Steps:

• Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
• Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
• Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.

MUSHROOM BEEF BURGERS

Steps:

• Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
• Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
• Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.

MUSHROOM BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

MUSHROOM-SMOTHERED BEEF BURGERS

Steps:

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
• Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

BEEF BURGERS WITH CREAMY MUSHROOM SAUCE RECIPE BY TASTY

Steps:

• For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt.
• Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes.
• For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns.
• Slice the figs.
• Top the patties with mushroom sauce and sliced fig and place in the buns.

BEET, MUSHROOM AND BEEF BURGERS

Steps:

• Grate beet on large holes of a grater.
• . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
• Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.