Mushroom Burgers
One day, I was telling my boyfriend (now fiancé!) about an article I had read about a study conducted by the Mushroom Council. The study found that when people were given the choice between a burger made with 100% beef and one made with a blend of beef and mushrooms, they actually preferred the mushroom blend burger and thought it tasted better! Naturally, my fiancé suggested we conduct our own little experiment to see if we agreed with the results. After just one bite, we both agreed that the mushroom burger was not only juicier, but tasted better too! My theory is that the mushrooms add an extra boost of umami, making the beef even more savory and delicious. The best part? You can't even taste the mushrooms! They're completely hidden in the beef. Since then, I've made these burgers for several people without revealing my secret ingredient, and they're always shocked when I tell them what's inside. I have even served them to friends who absolutely hate mushrooms, but loves these burgers! They're incredibly easy to make, and I promise they're worth trying! Mushroom Council Study
Ingredients
2 lbs 80/20 ground beef
8 oz white, cremini, or baby bella mushrooms, finely diced
Seasoning salt, to taste
Instructions
Preheat the oven to 400°F.
In a large bowl, gently combine the ground beef and finely diced mushrooms using your hands until evenly incorporated. Avoid overmixing! Don't worry if a few mushrooms are left behind in the bowl. It's better to leave some behind than overwork the meat.
Divide the mixture into 4.5 oz portions and gently flatten and shape into patties. Refrigerate until ready to cook.
Season both sides generously with your favorite seasoning salt just before cooking. *Salting too far in advance can draw moisture to the surface and make the patties moist and slimy.
Heat a grill pan or skillet over high heat with a little cooking oil or bacon fat. *Make sure the pan is very hot before adding the patties. They should sizzle immediately. Sear for approximately 90 seconds per side.
Transfer the patties to a baking sheet and finish in the oven for approximately 8-10 minutes, or until they reach your desired internal temperature. *Every oven is a little different. Use a meat thermometer to check for doneness. I like mine between 135 °F and 140 °F
Remove from the oven and let rest for a few minutes before assembling the burgers.
Tip: For the best flavor and crust on the burgers, cook in bacon fat. I like to make some crispy bacon before my burgers so I have lots of bacon fat to use while making a big batch of burgers!
Burger Doneness Guide
Medium-Rare: 130–135°F — warm, pink-red center (7-8 minutes in the oven)
Medium: 140–145°F — pink center
Medium-Well: 150–155°F — slightly pink center
Well-Done: 160°F — no pink
My Favorite Way to Serve
I love serving these burgers on a toasted pretzel bun with crispy black pepper bacon, good-quality bread and butter pickles, and a generous helping of pimento cheese.
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