Mushroom-Beef Burgers
3449 days ago
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Ingredients
Mayonnaise Spread
- 1/4 cup canola mayonnaise
- 4 teaspoons unsalted ketchup
- 2 teaspoons Dijon mustard
Burgers
- 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
Directions
- Whisk mayonnaise spread together and set aside. Coarsely chop cremini and button mushrooms.
- 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.
- 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.
- 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.
- 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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