Beef and Mushroom Burgers
Mushrooms add savory flavor to these burgers while stretching out the beef, meaning there’s more ‘mmm’ to go around.
|Serving size:||1 burger|
|Prep time:||20 minutes|
|Cook time:||10 minutes|
|Total time:||30 minutes|
Medium frying pan
Large mixing bowl
Potato masher or fork
Measuring cups and spoons
2 teaspoons olive oil OR vegetable oil, divided
12 ounces mushrooms, chopped into 1/4 inch pieces
8 ounces (85% or leaner) ground beef
1/4 teaspoon black pepper
1/8 teaspoon salt
2 large eggs
1/2 cup seasoned bread crumbs
2 tablespoons Worcestershire sauce
6 whole wheat buns, toasted
- Before you begin, wash your hands, surfaces, utensils, and vegetables.
- Add 1 teaspoon oil to medium frying pan over medium-high heat. Add mushrooms and cook until tender, about 5 minutes. Remove from frying pan, place in large mixing bowl, allow to cool for 5 minutes.
- Mash mushrooms with potato masher or fork until mushrooms break up into small pieces, and allow to cool.
- Add beef, black pepper, salt, eggs, bread crumbs, and Worcestershire sauce to bowl with mushrooms, mix until combined evenly. Form mixture into 6 patties of equal size.
- Add remaining teaspoon of oil to pan. Preheat frying pan to medium-high heat.
- Cook burgers for 5 to 7 minutes on each side or until they reach an internal temperature of 160˚F.
- Serve burgers on whole wheat buns.
- Having a cookout? These burgers grill up great! Make sure to cook to an internal temperature of 160 degrees.
- You can plan ahead and freeze these burgers in portioned out patties separated by a square of wax paper. Store in an air-tight container or zip-close bag for up to one month.