The best part of making burgers at home? You get to customize your beef blend. Ground beef ranges in flavor, based on the cut of meat and the amount of fat in the grind, but some of the best burgers have more than just beef in them.
My favorite way to cut down on beef in burgers, for health, environmental, and budget reasons, is to add cooked, minced mushrooms to the ground beef blend. Mushrooms add savory flavor and help the patties stay moist while stretching the beef a little further.
Because the hamburger flavor dominates each cooked patty, you may not even notice that a patty contains 30%—or even 50%—mushrooms.
Why mushrooms make burgers juicier
Mushrooms are mostly water, so they add moisture to beef patties, helping them stay juicy and tender as they cook. Mushrooms are also naturally rich in glutamate, the amino acid responsible for much of their savory, umami flavor. That makes them an especially great pairing with beef.
The best mushrooms to use in burger patties
Because the mushrooms are minced before adding to the beef, you can really use any variety—the shape and size don’t matter. You won’t get the nuanced taste of specialty mushrooms, so affordable varieties such as white button mushrooms or my favorite, cremini (also called baby bellas), work especially well. Portabella mushrooms also have a deep, savory flavor and meaty texture that mixes nicely with ground beef or even ground turkey.
How much beef to swap for mushrooms
If you’re new to mushroom burgers, go for a ratio of 20% cooked mushrooms to 80% beef, then increase from there to find your ideal blend and texture. Depending on the grind and how thoroughly the mushrooms have been cooked, you may be able to use a blend that’s up to 50% mushrooms while still forming patties that hold together. If you go beyond 50%, the burgers may become more delicate and require a binder, such as an egg, to help them hold together.
How to make mushroom-beef burger patties
Finely chop the mushrooms: Add clean mushrooms to a food processor and pulse just until minced. Or use a sharp knife to chop into very small pieces.
Cook off the excess moisture: Preheat a skillet, add the mushrooms in a thin layer, and season with salt. Cook, stirring occasionally, until the mushrooms have released their liquid, the moisture has evaporated, and they’re well browned. Transfer to a medium bowl and let cool completely.
Mix with the beef: Once cool, combine the mushrooms with the ground beef and add your preferred seasonings, such as salt and pepper.
Do a taste test: Reheat your pan and cook a small pinch of the mixture until fully cooked. Taste and adjust the seasoning as needed.
Shape and cook the patties: Form the mixture into burger patties and cook in a pan or on the grill to your desired doneness.
Add your favorite toppings: Serve on buns with your go-to burger toppings.
Tips for cooking mushroom burgers without falling apart
Cook out the excess moisture: The key is cooking off most of the moisture from the mushrooms before mixing them into the ground beef. Raw mushrooms have too much water and will cause a burger to crumble as the steam is released.
Give them a chill: Refrigerating the formed patties before cooking them can also help them keep their shape when they hit the heat.
Keep flipping to a minimum: When cooking the burgers, aim to flip just once, so you’re handling them as little as possible on the grill.
The best toppings for mushroom-beef burgers
Top them with whatever you love best on an all-beef burger. Some suggestions to get started:
- Sauteed mushrooms can be a fun addition to highlight the mushroom flavor.
- Chefs say the secret to the best burger starts with the right cheese. Here are some that pair well with savory mushrooms: gorgonzola, fontina, or white Cheddar.
- Crisp greens, like romaine, iceberg, or peppery arugula, add freshness and texture, as do sliced tomatoes.
- Caramelized onions add a sweetness that complements the savory mushrooms.
- Amp up the mushroom flavor with truffle-infused condiments, like truffle mayo, truffle mustard, or truffle ketchup.
- Toasting the buns with truffle oil is another fun truffle addition. And of course, each patty can be finished with truffle salt.
