Mushroom-Beef Burgers

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Mushroom-Beef Burgers

Mushroom-Beef Burgers

4 Servings
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Mayonnaise Spread

  • 1/4 cup canola mayonnaise
  • 4 teaspoons unsalted ketchup
  • 2 teaspoons Dijon mustard


  • 8 ounces cremini mushrooms, stems removed
  • 4 ounces white button mushrooms, stems removed
  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 3 cloves of garlic, minced
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon fresh ground black pepper, divided
  • 8 ounces 90% lean ground sirloin
  • Non-stick cooking spray
  • 4 whole-wheat hamburger buns, toasted
  • 4 Bibb lettuce leaves
  • 4 1/4" thick slices tomato
  • 4 1/4" thick slices red onion


  1. Whisk mayonnaise spread together and set aside. Coarsely chop cremini and button mushrooms.
  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; cook 3 minutes. Add mushrooms, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 7 – 10 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat and let mixture cool completely.
  3. Place beef in a bowl; add mushroom mixture and stir just until combined. Refrigerate 10 minutes. Shape mixture into 4 patties. Sprinkle with remaining salt and pepper.
  4. Heat a large cast iron skillet over medium-high heat. Coat pan with non-stick spray. Add patties and cook on each side to desired doneness.
  5. To assemble: Spread mayonnaise mix over top and bottom halves of each bun. For each burger, place patty on bottom half of bun; top with lettuce, tomato, onion and top half of bun.

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