Best 8 Mushroom Beef Burgers Recipes

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Calling all mushroom and beef burger enthusiasts! Get ready to tantalize your taste buds with a culinary journey that combines the umami richness of mushrooms with the savory goodness of beef. In this comprehensive guide, we present a diverse selection of mushroom beef burger recipes that cater to various dietary preferences and culinary skills. From classic beef burgers elevated with mushrooms to gluten-free and vegan options, this collection offers something for every burger lover.

Our featured recipe is a classic mushroom beef burger that strikes a perfect balance between hearty and flavorful. Ground beef is seasoned with a blend of aromatic herbs and spices, then topped with sautéed mushrooms that add a juicy and earthy dimension. Served on a toasted bun with your favorite toppings, this burger is a symphony of flavors that will satisfy even the most discerning palate.

For those seeking a healthier alternative, our lean mushroom beef burgers are a delightful choice. Ground turkey or chicken replaces traditional beef, resulting in a lighter yet equally flavorful burger. Grilled or pan-fried to perfection, these burgers are packed with protein and nutrients without compromising on taste.

Vegetarians and vegans rejoice! Our portobello mushroom burgers are a meatless marvel that showcases the versatility of mushrooms. Marinated in a savory blend of herbs and spices, portobello mushrooms are grilled or roasted until tender and juicy. Nestled in a soft bun and topped with your favorite burger fixings, these burgers offer a satisfying and nutritious plant-based meal.

For those with gluten sensitivities or celiac disease, our gluten-free mushroom beef burgers provide a delicious and inclusive option. Using a combination of gluten-free flours, these burgers hold together perfectly and are just as flavorful as their traditional counterparts. Topped with sautéed mushrooms and your favorite gluten-free bun, these burgers are a testament to the fact that dietary restrictions don't have to compromise taste.

Last but not least, our air fryer mushroom beef burgers offer a healthier cooking method that results in crispy, juicy burgers without the added oil. Simply coat the burger patties in a flavorful breadcrumb mixture and air fry until golden brown. Served on a bun with your favorite toppings, these burgers are a healthier alternative that doesn't sacrifice taste or texture.

So, whether you're a carnivore, vegetarian, vegan, or gluten-free, our collection of mushroom beef burger recipes has something for everyone. Get ready to embark on a culinary adventure that will leave your taste buds craving more!

Let's cook with our recipes!

BEEF BURGERS WITH CREAMY MUSHROOM SAUCE RECIPE BY TASTY



Beef Burgers With Creamy Mushroom Sauce Recipe by Tasty image

Here's what you need: ground beef patties, burger buns, heavy cream, white wine, red onion, mushroom, black figs, salt and pepper mix

Provided by Strahinja Mitrovic

Yield 2 servings

Number Of Ingredients 8

2 ground beef patties
2 burger buns
7 oz heavy cream
4 cups white wine
red onion, diced
3 cups mushroom
2 black figs, sliced
salt and pepper mix, to taste

Steps:

  • For the sauce: Heat olive oil in a pan over medium heat. Add red onion and sauté for 1-2 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Season with salt.
  • Add white wine and cream to deglaze the mushrooms. Let simmer for 5 minutes.
  • For the burgers: Cook patties on the BBQ or stovetop until cooked through and toast the buns.
  • Slice the figs.
  • Top the patties with mushroom sauce and sliced fig and place in the buns.

MUSHROOM BEEF BURGERS



Mushroom Beef Burgers image

Simple yet flavorful mushroom and beef burgers that can be made on an indoor grill pan. The most natural beef you can find is best.

Provided by Juanita S

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 55m

Yield 8

Number Of Ingredients 8

2 pounds ground beef
1 (8 ounce) package mushrooms, chopped, or more to taste
1 onion, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
cooking spray

Steps:

  • Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
  • Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
  • Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 2.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 5.2 g, Sodium 358.2 mg, Sugar 1.1 g

MUSHROOM AND BEEF BURGERS



Mushroom and Beef Burgers image

These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.

Provided by Martha Rose Shulman

Categories     dinner, easy, sandwiches, main course

Time 50m

Yield Eight 4.5-ounce patties or six 6-ounce patties

Number Of Ingredients 9

1 pound lean ground beef
1 pound roasted mushroom base
1/2 cup finely chopped onion
Salt and freshly ground pepper to taste
1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
1 egg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

Steps:

  • In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram

MUSHROOM-SMOTHERED BEEF BURGERS



Mushroom-Smothered Beef Burgers image

There's nothing more satisfying and delicious than these tasty, quick-cooking, beef burgers served with a creamy mushroom gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 40m

Yield 4

Number Of Ingredients 9

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 pound ground beef
⅓ cup Italian-seasoned dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons water
1 ½ cups sliced mushrooms

Steps:

  • Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
  • Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
  • Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

Nutrition Facts : Calories 364.7 calories, Carbohydrate 15.8 g, Cholesterol 118.5 mg, Fat 22.3 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 7.2 g, Sodium 837.2 mg, Sugar 2.9 g

SOUTHERN MUSHROOM-BEEF BURGERS



Southern Mushroom-Beef Burgers image

This recipe is sponsored by Mushroom Council. Mushrooms have a natural umami flavor and a meaty texture, so they blend well with ground beef. I love the combination!

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 6 burgers

Number Of Ingredients 22

8 ounces extra-sharp yellow cheddar cheese, shredded
4 ounces white cheddar cheese (preferably Vermont cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and liquid reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 1/4 pounds 80/20 Angus beef
12 ounces baby bella (cremini) mushrooms, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
6 potato buns, split
Melted butter, for brushing
1/3 cup mayonnaise
1/3 cup barbecue sauce (smoky sauces work best)
Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving

Steps:

  • Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve.
  • Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
  • Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning).
  • Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.

BEEF-MUSHROOM BURGERS



Beef-Mushroom Burgers image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 large portobello mushrooms, stems removed and gills scraped out, quartered
12 ounces extra-lean ground beef sirloin
1 clove garlic, grated
1 tablespoon low-sodium soy sauce
Kosher salt and freshly ground pepper
1 tablespoon plus 2 teaspoons vegetable oil
4 slices light Swiss cheese (about 2 ounces)
1 14-ounce package frozen edamame pods
4 whole-wheat English muffins, split
Ketchup, lettuce, sliced red onion and/or sliced pickles, for topping

Steps:

  • Pulse the mushrooms in a food processor until finely chopped. Transfer to a medium bowl; add the beef, garlic, soy sauce, 1/4 teaspoon salt and a few grinds of pepper and mix with your hands until combined. Form into four 1/2-inch-thick patties.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the patties, season with salt and cook until browned, about 3 minutes per side for medium rare. Top each burger with a slice of Swiss cheese, cover and cook until the cheese melts, about 1 more minute. Remove from the heat and uncover.
  • Meanwhile, put the edamame in a microwave-safe bowl; cover with plastic wrap and pierce a few times with a knife to vent. Microwave until the edamame is bright green and tender, about 5 minutes. Uncover and toss with the remaining 2 teaspoons vegetable oil; season with salt.
  • Toast the English muffins, then sandwich with the burgers and toppings. Serve with the edamame.

LOW FAT BEEF AND MUSHROOM BURGERS



Low Fat Beef and Mushroom Burgers image

The meat is extended with mushrooms here, for extra fibre. DH isn't keen on mushrooms, but loves these little babies. We love these served in pita bread for a really great tasting low fat/low cholesterol dinner.

Provided by Noo8820

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 small onion, chopped
2 cups small cup mushrooms
450 g lean minced beef
1 cup fresh wholemeal breadcrumbs
1 teaspoon dried mixed herbs
1 tablespoon tomato paste
flour, for shaping
salt and pepper

Steps:

  • Place the onion and mushrooms in a food processor and whizz until finely chopped. Add the beef, breadcrumbs, herbs, tomato paste and seasonings. Process for a few seconds until the mixture binds together but still has some texture.
  • Divide the mixture into patties ( I sometimes make lots of smaller ones as opposed to a few large ones, as they are easier to cook and stuff into pita bread that way!) and press into burger shapes with lightly floured hands.
  • Cook the burgers in a non stick frying pan, or under a hot grill , turning once, until evenly cooked.
  • NB. Please be aware that the mixture is quite soft, so you will need to handle carefully to prevent the burger from breaking up while cooking.

Nutrition Facts : Calories 287.9, Fat 17.4, SaturatedFat 6.7, Cholesterol 76.5, Sodium 160.4, Carbohydrate 8.7, Fiber 1.1, Sugar 2.4, Protein 23.3

BEET, MUSHROOM AND BEEF BURGERS



Beet, Mushroom and Beef Burgers image

I incorporated a roasted beet into the beef and roasted mushroom mix, allowing me to shave another couple of ounces of beef off the formula, and the resulting burger is a winner. The beet contributes moisture, texture and great color - almost a rare meaty look - to these almost-veggie burgers (I tried the grated roasted beets and mushrooms as a mix without the meat and it didn't hold together; I plan to work on a vegetarian version at a later date.) Meanwhile I love the texture of this patty and the herbal flavors of the mint and chives. If you want to splurge a little (after all there are only 2 ounces of beef in each patty), melt a little blue cheese or gorgonzola on top. I like to serve this with a spicy green, like baby arugula or mizuna.

Provided by Martha Rose Shulman

Categories     dinner, lunch, burgers, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 10

1/4 pound peeled roasted beets (1 medium)
1/2 pound roasted mushroom mix
1/2 pound lean ground beef
1 tablespoon minced chives
1 shallot minced
1 teaspoon fresh lemon juice (more or less to taste)
Salt
freshly ground black pepper
Olive oil for cooking (no more than 1 tablespoon)
1 tablespoon finely chopped mint

Steps:

  • Grate beet on large holes of a grater.
  • . In a large bowl mix together all of the ingredients except the oil for cooking until well combined. Shape into 4 patties. I like to pile the mixture into a 3-inch ring and pull the ring away, then when I place the patties in the hot pan I press them down with the back of my spatula so they are about 1 inch thick.
  • Heat a heavy skillet over medium-high heat and add a small amount of olive oil, just enough to coat pan. Cook patties for 4 minutes on each side. Remove from pan and serve. You can use a bun or not (I think they are fine without). Baby arugula, mizuna or spicy micro-greens make a very nice accompaniment.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 378 milligrams, Sugar 4 grams, TransFat 1 gram

Tips:

  • Use a variety of mushrooms. This will give your burgers a more complex flavor and texture. Some good options include portobello, shiitake, and cremini mushrooms.
  • Chop the mushrooms finely. This will help them to evenly distribute throughout the burger and prevent them from becoming too chewy.
  • Sauté the mushrooms before adding them to the burger mixture. This will help to bring out their flavor and moisture.
  • Use a combination of ground beef and ground pork. This will give the burgers a richer flavor and juicier texture.
  • Season the burger mixture liberally. This will help to ensure that the burgers are flavorful throughout.
  • Cook the burgers over medium heat. This will help to prevent them from drying out.
  • Serve the burgers on toasted buns with your favorite toppings. Some good options include cheese, bacon, lettuce, tomato, and onion.

Conclusion:

Mushroom beef burgers are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a summer cookout or a weeknight dinner. With a few simple tips, you can make sure that your mushroom beef burgers are juicy, flavorful, and cooked to perfection.

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