Emily Weeks, RDN, LD
A healthy twist on a summer favorite! Try these umami-packed mushroom beef burgers at your next barbecue. You’ll love the rich flavor combined with zesty quick homemade pickles.
This post is sponsored by Sprouts Farmers Market. Thanks for supporting brands that make Zen and Spice possible!
Hi friends! Popping in today to share a yummy burger recipe that will sure to be a hit at your next barbecue or grill-out. Even though the first day of summer isn’t for another month, it sure feels like summer here in Texas. Temps are in the high 90’s every day now! I’ve had to switch the time I usually take Link for a walk– our normal time is afternoons after work but now we have to go first thing in the morning. When it’s 7am, it’s about 70-75 degrees which is perfect!
Anyway, summer time means grilling for me. Growing up, my Dad would grill almost every week. He had two types of grills — charcoal and propane — and would sometimes have something going on either one. The backyard would smell amazing. I can’t wait to share this delicious recipe for mushroom beef burgers.
Since we live in an apartment complex and can’t have grills out on our balcony, I have a Calphalon Grill Pan
Today’s recipe utilizes two types of mushrooms (baby bello and white) to add a nice umami flavor to ground beef — yes, that’s right: mushroom beef burgers! I love buying meat from Sprouts, as they have a nice selection of fresh meats at good prices. This burger is about 50% beef and 50% mushrooms and it’s so moist and tender! The mushrooms are pulsed in a food processor
I’ve also included a recipe for quick dill pickles that only have four ingredients: cucumber, white vinegar, salt and fresh dill. Simple toss everything in a mason jar and refrigerate for an hour for crunchy and cool pickles! You could serve this mushroom beef burger with my polenta fries or grilled zucchini.
Here’s the recipe for Mushroom Beef Burgers with Homemade Quick Dill Pickles:
Mushroom Beef Burgers with Homemade Quick Dill Pickles
A healthy twist on a summer favorite! Try these umami-packed mushroom beef burgers at your next barbecue. You’ll love the rich flavor combined with zesty quick homemade pickles.
Ingredients
For the pickles:
- 1 English cucumber, sliced thin
- 1/2 cup white vinegar
- 1 tsp salt
- 2 Tbsp fresh dill, chopped
For the burgers:
- 8 oz baby Portobello mushrooms, sliced
- 4 oz white mushrooms, sliced
- 5 Tbsp butter
- 1 lb lean Sprouts Brand ground beef
- 1/2 tsp Worcestershire sauce
- 1 egg
- 1/2 cup finely minced onion
- 1/3 cup plain breadcrumbs
- 1/2 tsp salt
- 1/8 tsp black pepper
- Whole wheat buns, lettuce, tomato, cheese for serving
Instructions
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Add all of the ingredients for the pickles into a medium mason jar or other glass container. Shake well. Place in fridge for an hour before eating. Keeps for up to a week!
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Combine the baby Portobello and white mushrooms in a food processor. Pulse a couple times until the mushrooms are in diced size pieces.
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Heat a large skillet over medium heat. Add the butter and pulsed mushrooms and cook until the mushrooms shrink. Drain the liquid and set the mushrooms aside and let cool.
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In a large bowl, combine the mushrooms, beef, Worcestershire sauce, egg, onion, breadcrumbs, salt and pepper. Form into 4-6 patties (to the size you’d like).
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Heat a grill pan over medium heat and cook the burgers for 3-4 minutes on each side until cooked through to your liking.
