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Mushroom and Beef Burgers

5.0(301)

These hamburgers — cut through with roasted mushrooms — were inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.

by Martha Rose Shulman·published 2013-03-11

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Dinner, Easy, Sandwiches, Main Course

Servings

Eight 4.5-ounce patties or six 6-ounce patties

Total time

50 min

Calories / serving

239 kcal

Ingredients (9)

serves

1 pound lean ground beefground-beef
1 pound roasted mushroom basemushroom
1/2 cup finely chopped oniononion
Salt and freshly ground pepper to tastesalt-and-pepper
1/2 teaspoon Worcestershire sauceworcestershire
1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dillparsley
1 eggegg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

Instructions (2 steps)

01In 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.
02Preheat 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.

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Rich recipe — supports nutrition-aware planning.