Baby Bella Mushroom Burgers

Looking for a way to lighten up your go to burger recipe?  This baby bella mushroom burger recipe will knock your socks off.  It’s a great way to save money, increase flavor and keep your burgers moist.  By adding the baby bella’s you use less beef which is cost-effective and better for your waistline!

Baby Bella Mushroom Burgers 5

Have someone in your life that isn’t a mushroom lover?  No problem they will never know that mushrooms are in the dish and I won’t tell unless you do!  It’s a great way to sneak veggies into your kids diet.

This recipe does take a little bit of prep work, but it’s well worth the time and you can do it up to a day in advance; in fact I recommend it! I’ve even made these in advance and popped them in the freezer for those nights I just don’t want to cook, but a burger sounds like heaven!  I’m not a huge red meat-eater, but sometimes a girls gotta have a burger 😉

Ingredients for the Burgers: 

2 Pints Baby Bella Mushrooms

1/4 Cup Red Wine or Water

3 Cloves Garlic

1 Teaspoon Olive Oil

2 Lbs Ground Beef

1 Teaspoon Rosemary

1 Teaspoon Fresh Thyme (if you have it)

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire Sauce

1 Teaspoon Smoked Paprika

1/2 Teaspoon Chili Powder

For the fun toppings:

Our Red Wine Caramelized Shallots (recipe below)

8 Hamburger Buns of choice (I used GF)

8 Slices Baby Swiss Cheese

Dijon Mustard and Baby Spinach for topping

 

To get things started wash and drain the mushrooms; roughly chop the mushrooms.  Add the mushrooms with the olive oil to a skillet over medium heat; cook until they just start to caramelize. I love to wait until my local grocer has mushrooms 10 for $10 and stock up.

Remove the mushrooms from the heat and add 1/2 cup of red wine to deglaze the pan (if you don’t want wine you can do the same thing with a bit of water).  Allow the mushrooms to cool for a few moments.

Baby Bella Mushroom Burgers

Once the mushrooms are cooled pop them into the food processor and add the garlic, Dijon mustard, rosemary, Worcestershire Sauce, smoked paprika and chili powder.  Pause the mixture until combined and the mushrooms are almost like a paste.

Bella Mushroom Burgers 3

In a large bowl add the ground beef; then add the mushroom mixture.  Using your hands mush, yes I said mush together the mixture to thoroughly combine the beef with the mushrooms.  Once combined divide the mixture into 8 even portions (I used a 1/2 cup measuring cup).  Shape each portion into a hamburger patty and place on a platter.

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Once all of your patties are made cover with plastic wrap and allow to sit in the fridge overnight.  This allows all those delicious flavors to blend together.  Please note that the  mushroom burgers will be brown in color due to the mushrooms and the Worcestershire Sauce.

When you are ready to cook fire up the grill or if you live in the arctic tundra in the great north and it’s too early to roll out the BBQ a great cast iron skillet works wonders, or your ovens broiler.  Heat over high heat cooking for about 3-4 min per side.  Add a slice of swiss and allow it to melt onto the burger.  Remove from the heat and allow the burgers to sit for a moment so the juices can redistribute.

I love to eat these mushroom burgers with a bit of caramelized red wine shallots, a bit of Dijon mustard and some fresh baby spinach on a Gluten Free Bun.

*To whip up a batch of our famous Red Wine Caramelized Shallots you will need the following  6 Shallots sliced thin, a teaspoon butter and 1/4 Cup Red Wine.  Slice the shallots as thin as possible heat with the butter over low heat until soft and translucent.  Raise the heat a bit to encourage caramelization.  Once the shallots are caramelized remove from the heat and stir in the red wine.  Return back to the heat to cook off any alcohol.

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Baby Bella Mushroom Burgers
Author: 
Recipe type: Burgers
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Looking for a way to lighten up your go to burger recipe? These baby bella mushroom burgers will knock your socks off.
Ingredients
  • Ingredients for the Burgers:
  • 2 Pints Baby Bella Mushrooms
  • 3 Cloves Garlic
  • 1 Teaspoon Olive Oil
  • 2 Lbs Ground Beef
  • 1 Teaspoon Rosemary
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Chili Powder
  • For the fun toppings:
  • Our Red Wine Caramelized Shallots
  • 8 Hamburger Buns of choice (I used GF)
  • 8 Slices Baby Swiss Cheese
  • Dijon Mustard and Baby Spinach for topping
Instructions
  1. To get things started wash and drain the mushrooms; roughly chop the mushrooms. Add the mushrooms with the olive oil to a skillet over medium heat; cook until they just start to caramelize. I love to wait until my local grocer has mushrooms 10 for $10 and stock up.
  2. Remove the mushrooms from the heat and add ½ cup of red wine to deglaze the pan (if you don't want wine you can do the same thing with a bit of water). Allow the mushrooms to cool for a few moments.
  3. Once the mushrooms are cooled pop them into the food processor and add the garlic, Dijon mustard, rosemary, Worcestershire Sauce, smoked paprika and chili powder. Pause the mixture until combined and the mushrooms are almost like a paste.
  4. In a large bowl add the ground beef; then add the mushroom mixture. Using your hands mush, yes I said mush together the mixture to thoroughly combine the beef with the mushrooms. Once combined divide the mixture into 8 even portions (I used a ½ cup measuring cup). Shape each portion into a hamburger patty and place on a platter.
  5. Once all of your patties are made cover with plastic wrap and allow to sit in the fridge overnight. This allows all those delicious flavors to blend together. Please note that the mushroom burgers will be brown in color due to the mushrooms and the Worcestershire Sauce.
  6. When you are ready to cook fire up the grill or if you live in the arctic tundra in the great north and it's too early to roll out the BBQ a great cast iron skillet works wonders, or your ovens broiler. Heat over high heat cooking for about 3-4 min per side. Add a slice of swiss and allow it to melt onto the burger. Remove from the heat and allow the burgers to sit for a moment so the juices can redistribute.
  7. I love to eat these mushroom burgers with a bit of caramelized red wine shallots, a bit of Dijon mustard and some fresh baby spinach on a Gluten Free Bun.
Nutrition Information
Serving size: 1 Calories: 324 Fat: 20.3 Saturated fat: 8.5 Trans fat: 1.4 Carbohydrates: 2.1 Sugar: .8 Fiber: .4 Protein: 31.5 Cholesterol: 100.9

 

 

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