This mushroom beef burger is next-level; hands down the best burger we’ve ever made at home and it’s spoiled us for any other recipe! Mushrooms don’t just stretch your beef further, they transform it. Blending finely chopped mushrooms into ground meat doesn’t just lighten the load on your grocery bill; it amps up the flavour and moisture, making for one of the juiciest, most delicious burgers you’ll ever bite into.
Why Mushroom Beef Burgers?
There are plenty of reasons to blend mushrooms into your burger patties, and taste is just the beginning. Mushrooms add a natural richness thanks to their high umami content, the “fifth taste” that brings depth and savoury flavour to foods.
Even better? They keep the burgers tender and juicy without relying on fillers. If you’ve ever struggled with dry homemade burgers, mushrooms are your secret weapon.
Mushrooms are the secret ingredient that does it all! Whether you’re watching your grocery budget, just want to boost taste and texture or cut back on meat, they really do make your meat go further – which is a huge bonus. And they have amazing health benefits too.
You Will Need:
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- 2 offset spatulas (only use these with the cast iron pan)
- 12″ T-fal Teflon pan or cast iron pan
- Braun 12 cup food processor
- Rubbermaid Scraper/Spatula
- Oxo fine mesh strainer
- Pyrex glass bowl
- Silicone bowl lids
The Technique That Makes It Work
The key to getting the best texture and flavour from mushroom-blended burgers is moisture control. Mushrooms naturally hold a lot of water, which can make your patties soggy if not handled properly. But with a few simple steps, you can concentrate the flavour and create a mixture that binds beautifully.
You’ll start by pulsing the mushrooms in a food processor until they form a paste.
Transfer to a microwaveable bowl.
After a quick microwave and a good press through a strainer, most of the excess liquid is removed, leaving behind rich, earthy flavour without the water.
A silicone lids prevent splatters in the microwave while keeping moisture in for even heating.
Use a spatula to help compress the mushrooms.
You’ll be tossing out 1/2 a cup of liquid.
Once cooled, the mushrooms get blended with ground beef and salt right in the same food processor bowl.
Break up the beef as you add it to the bowl.
A few pulses later, the mixture will pull away from the sides and come together into a cohesive blend that’s easy to shape.
Make-Ahead Friendly
One of the best things about this recipe is its flexibility. The patties can be formed ahead of time and refrigerated overnight, or frozen for up to a month. That means you can prep a batch on the weekend and pull them out when you’re ready for a quick, satisfying meal. Just be sure to thaw them before cooking.
Cooking Tips
To get that golden, flavourful crust, sear the patties in a hot skillet with a bit of oil. They cook up quickly, about three minutes per side, and should register 140°F in the centre for medium. After a brief rest, they’re ready to be topped with cheese and tucked into a toasted bun.
We’ve made these several times and find they are even juicier if we use a cast iron skillet instead of a teflon one. I actually prefer to roll them into balls, vs patties, to make smash burgers. That just means I flatten them in the pan with two offset spatulas as they cook (I only use the metal spatulas in the cast iron pan!).
Add your favourite condiments and toppings to the mushroom beef burger, or keep it simple and let the flavour speak for itself. Either way, you’ll be biting into a burger that’s surprisingly juicy, delicious, and anything but ordinary.
Final Thoughts
If you’ve never tried blending mushrooms into your burgers, this is the recipe to start with. It’s not just about stretching your ingredients, it’s about enhancing them. Once you taste the results, you might never go back to plain ground beef again.
Have extra mushrooms? Chop and freeze them for your next batch, or toss them into stir-fries and sauces. Around here, nothing goes to waste!
For a completely meat-free option that doesn’t skimp on flavour, texture, or visual appeal, you have to try these beet burgers. Packed with hearty ingredients and naturally vibrant, they’re a delicious alternative that even meat lovers will enjoy.
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Fungus Among Us: Next Level Mushroom Beef Burgers
Ingredients
- Ingredients
- 12 ounces mushrooms
- 1 pound 80% lean ground beef
- One and a quarter teaspoon salt
- Half a teaspoon pepper optional
- One and a half teaspoons grapeseed oil
- Six hamburger buns toasted
- Cheese slices optional
Instructions
Prepare the Mushrooms
- Add mushrooms to a food processor and pulse until a smooth paste forms, scraping down the sides of the bowl as needed. Transfer the paste to a bowl; do not wash out the processor bowl.
Cook and Drain
- Microwave the mushroom paste until it releases liquid and begins to boil, about 3 minutes, stirring halfway through.
- Transfer to a fine-mesh strainer set over a bowl. Using a spatula, press the mushrooms to extract ½ cup of liquid and discard. (If more than ½ cup is released, stir the extra liquid back into the mushrooms.) Return the mushrooms to the bowl and refrigerate until cooled to room temperature, about 20 minutes.
Make the Burger Mixture
- Return the cooled mushrooms to the food processor. Add the ground beef and salt. Process until the mixture is uniform and starts to pull away from the sides of the bowl, about 20 seconds.
Shape and Season
- Divide the mixture into 6 equal portions and shape into patties or balls to make smash burgers.
- Patties can be refrigerated overnight or wrapped tightly and frozen for up to 1 month. If frozen, thaw before cooking.
Cook the Burgers
- Cook in batches if making all six burgers. Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the burgers and cook for 30 seconds, then flatten with two offset spatulas. Sprinkle with black pepper if desired. Cook until well browned on one side and flip to other side. Flatten again. Cook second side until browned and the internal temperature reaches 140°F; about 3 minutes per side.
- Transfer to a plate and let rest for 5 minutes.
Serve
- Garnish with cheese if desired and serve in buns with your favourite toppings.
I’m not a fan of mushroom, but my husband loves them. I’m going to share your recipe with him. We can have his and hers burgers!!
That’s a great idea Kim, but you should try a bite; you might just like it!