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    Home » Recipes » Burgers

    Blended Burgers

    Published: May 18, 2022 · Modified: Sep 15, 2022 by Fox Valley Foodie · This post may contain affiliate links

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    Blended Burgers

    Blended burgers are a savory combination of ground beef and chopped mushrooms formed into juicy burger patties.

    I am always looking for new ways to serve up a better burger, and blended burgers are a must for any mushroom lover. These hearty patties use less meat but have all of the rich beefy flavor I crave while also being infused with the delicious flavor of savory mushrooms in each bite. Best of all, not only do these mushroom burgers pack in more flavor, they have fewer calories than regular burgers!

    Two Blended burgers resting on black tray.

    What are blended burgers?

    Blended burgers are traditional hamburger patties that are combined with finely chopped mushrooms. For best results, the mushrooms should be sauteed prior to mixing with the ground beef. Additional flavors, such as minced garlic can be mixed in as well. These cook up deliciously juicy like your favorite classic burgers, but with more flavors packed into each bite. What isn't to love?

    Ingredients and Substitutions

    • Ground beef - Whenever you make homemade burgers I recommend using 80/20 beef. Anything leaner than 90/10 beef will create very dry burgers.
    • Baby bella mushrooms - You can also use white button mushrooms.
    • Fresh garlic cloves
    • Salt and black pepper - I recommend using fresh ground black pepper for the best flavor.

    Optional: Two teaspoons of Worcestershire sauce would be a great addition as well.

    Try using this blended burger recipe with my Gyro burgers too!

    How to make blended burger patties

    Begin making this blended burger recipe by chopping up the mushrooms into small pieces. It will take a long time to do it by hand, so I recommend using a food processor. However, a blender also works if you pulse it. These get sauteed with garlic in a nonstick skillet until they are tender, then let them cool to room temperature.

    Important! - To create tender patties, it is important that you buy fresh packages of ground beef where you can still see the individual strands of the beef from coming out of the meat grinder. This is true anytime you make beef burgers. You'll find the best ground beef is typically available at your grocery store's meat counter. You do not want to buy ground beef that has been firmly packed into tubes for packaging, this compacted beef will make dense burgers.

    Gently crumble your ground beef into small pieces and add them to a large bowl. Pour in sauteed mushrooms as well and mix to combine very gently. For the most tender burgers, you are aiming to mix everything together without squishing or compacting the beef.

    Three Blended burger patties on wax paper.

    How to form burger patties

    The key to this mushroom burger recipe is making the perfect patties. To do so, gently form your meat mixture into ⅓ pound rough balls, just firmly enough that it holds together. Press down firmly on the meat with a flat bottomed plate or burger press to form your patties. Placing wax parchment paper above and below the patty will help prevent sticking.

    Tip: Burgers shrink during cooking. Always press your patties wider than the buns you will be serving them on or the smaller patties will be overwhelmed by the larger bun.

    Alternatively, you can make fast-food style burgers by making them less than a quarter-pound each and firmly smashing them in a hot skillet to sear.

    Cooked blended burger patty on wax paper.

    Best topping for blended burgers

    Since these burgers are infused with the flavor of fresh mushrooms, Swiss cheese is a great choice. After all, mushrooms and Swiss is a classic combination. However, I like using Muenster cheese as well.

    Typically I like using green leaf lettuce on most of my burgers, however, I think baby spinach is a good fit for these. Caramelized onions would be an incredible topping, particularly if served with my peppered balsamic mayo. However, there is no shame in keeping things simple with just a little red onion and a swipe of mayo.

    I recommend brioche hamburger buns because they have good flavor and a light texture that doesn't distract from the mushroom patties. Alternatively, potato buns are also great.

    Two blended burger on buns and topped with cheese.
    Blended burgers.

    Blended Burgers

    Blended burgers are a savory combination of ground beef and chopped mushrooms formed into juicy patties.
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6
    Calories: 402kcal
    Author: Fox Valley Foodie

    Equipment

    • Wax Paper
    • Food processor

    Ingredients

    • 2 pounds ground beef (see note)
    • 16 ounces baby bella mushrooms
    • 2 cloves garlic (minced)
    • salt and pepper to taste

    Instructions

    • Finely chop mushrooms by pulsing in a food processor or blender.
    • Add mushrooms and garlic to a nonstick skillet and saute until tender over medium heat.**
    • Remove from heat and let cool.
    • While mushrooms cool, gently crumble the ground beef into small pieces and add to a large bowl. Once mushrooms have cooled add the mushrooms and garlic to the bowl as well and carefully mix everything together without squishing or compacting the ground meat.
    • Divide the beef and mushroom mixture into six equal roughly formed balls, pressed together just firmly enough that they hold their shape. Press firmly on each ball with a flat bottomed plate to form patties.***
    • Cook patties in a skillet set over medium-high heat for approximately four minutes per side, or until it reaches your desired level of doneness and develops a golden brown crust. Do not press on the burgers as they cook or you will expell the juices, creating a dry burger.

    Serving

    • Serve on a hamburger bun with your choice of toppings.

    Notes

    *I recommend freshly ground 80/20 beef where you can still see individual strands from the meat grinder. Using compacted ground beef packaged in tubes of plastic will create dense burgers.
     
    **Mushrooms release liquid as they cook so you should need to add oil to the nonstick skillet, but you can if you prefer. 
     
    ***Using wax parchment paper above and below the patty will prevent your patties from sticking.

    Nutritional Information

    Calories: 402kcal | Carbohydrates: 4g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 106mg | Potassium: 747mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published May 18, 2020 on FoxValleyFoodie.com.

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