These easy pan-fried burgers can be enjoyed all year round-- no grill needed! With equal parts mushrooms, and beef, this recipe puts a healthy spin on the traditional burger without compromising on flavor or juiceness. So, what are you waiting for? Bring back burger night.
I’ve been experimenting with blenditarian burgers in various forms over the last couple of months. For those of you not familiar, the Blenditarian movement is a joint initiative of the Culinary Institute of America, and The Mushroom Council that encourages incorporating more plant-based foods, and reframing protein as a side instead of the main dish.
I really enjoy a good burger, and I love the idea of being moderate with meat consumption rather than cutting it out all together. During my days as an athlete, I experienced low iron once or twice, and it left me feeling lethargic and generally awful. Since I am still pretty active, I like to eat red meat 1-2 times a week to keep my iron stores topped up. (Side note: Plant foods like beans, spinach and fortified grains contain iron too but that iron is generally less bioavailable.)
For more thoughts on red meat check out this post. While you won’t find me polishing off a dinosaur-sized prime rib anytime soon, burgers and spaghetti bolognese remain among my favorite dishes. I hope you enjoy this burger recipe as much as we do.
The Juiciest Burger Recipe Ever
1lb (227g) white or brown mushrooms
1lb (454g) 85/15 ground beef (preferably grass fed, organic)
¼ tsp garlic powder
¼ tsp onion powder
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
½ tsp salt
6-8 whole wheat or gluten free whole grain burger buns
Finely dice the mushrooms. Alternatively, you can cut them in half, and pulse a couple of times in the blender.
Add the mushrooms, ground beef, garlic powder, onion powder, and dried parsley, basil and oregano to a large mixing bowl.
Massage the mushrooms and flavorings into the beef until evenly distributed, and form the beef mixture into 6-8 patties. Season each patty with pepper.
Heat a large non-stick pan over medium-high heat on the stove. When the pan is hot, add 2-3 burger patties to the pan. Cook until a deep brown crust develops on the bottom of the patty, then flip with a spatula. Continue to cook until each patty is brown on both sides and cooked through. You may need to turn down the heat to prevent the burgers from burning. Repeat with the remaining burger patties.
Toast the burger buns. Place a burger patty on each bun, and top with lettuce, tomato and preferred condiments. Enjoy!
Makes 6-8 burgers.