Blended burgers are a savory combination of ground beef and chopped mushrooms formed into juicy patties.
- 2 pounds ground beef (see note)
- 16 ounces baby bella mushrooms
- 2 cloves garlic (minced)
- salt and pepper to taste
Finely chop mushrooms by pulsing in a food processor or blender.
Add mushrooms and garlic to a nonstick skillet and saute until tender.**
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 meat.
Divide 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 heat for approximately four minutes per side, or until it reaches your desired level of doneness. Do not press on the burgers as they cook or you will expell the juices, creating a dry burger.
* 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.
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