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    Home » Main Dishes » Baby Bella Beef Burger with Goat Cheese & Arugula

    Baby Bella Beef Burger with Goat Cheese & Arugula

    Blended mushroom and beef burger with goat cheese, roasted red peppers and arugula on a brioche bun on a small wooden board with header text

    Adding sautéed baby bella mushrooms right into the patty with the beef makes this burger super juicy, earthy and full of umami flavor. The richness of the burger balances perfectly with tangy goat cheese and peppery arugula, brightened up by a splash of sherry vinegar.

    Jump to Recipe Print Recipe
    Blended mushroom and beef burger with goat cheese, roasted red peppers and arugula on a brioche bun on a small wooden board

    Mushroom lovers, unite!

    Except, I actually don't even think you have to be a mushroom lover to love this burger, so I guess I should say...burger lovers, unite!

    Why a Blended Burger?

    I made this burger as part of the Blended Burger Project: Home Edition. I LOVE mushrooms, so the concept of blending them right into a burger sounded really yummy to me and guess what? IT IS!

    Adding mushrooms right into the patty along with the beef makes this burger so juicy, earthy and full of umami flavor. It also makes it healthier, adding potassium, B vitamins, antioxidants and other important nutrients.

    close up of whole raw baby Bella mushrooms

    To me, mushrooms and goat cheese are a match made in heaven (see also: Mushroom and Goat Cheese Phyllo Bites), so of course that was my first instinct when I was thinking about how I wanted to make my blended burger. I wondered if maybe it was too obvious of a choice, but after trying it I was totally hooked.

    You can make a blended burger with chopped raw mushrooms, but mushrooms taste so much better when sautéed with some butter, olive oil and garlic. Adding a dash of soy sauce helps add even more umami flavor and ensure that your burger is perfectly seasoned.

    The goat cheese adds creamy tanginess, a you get a little bit of smoky sweetness from the roasted red pepper. Peppery arugula tossed in a splash of sherry vinegar adds a fresh brightness and it's all sandwiched between the BEST type of burger bun - a griddled brioche bun.

    Mmm. Let's do this!

    How to Make Baby Bella Beef Burgers

    Chop the mushrooms until the mushroom pieces are about the same size as the ground beef. You can blitz them in a food processor or just chop them by hand. I personally prefer to chop them by hand because 1) I think sometimes mushrooms in the food processor can get a tad slimy and 2) I am lazy and I hate washing my food processor.

    close up of chopped pile of raw baby Bella mushrooms

    Next, sauté the mushrooms in some butter, olive oil & garlic (another match made in heaven) and season them up with a little salt, pepper and soy sauce. Use a large skillet for this (I like a 12 inch) because we'll use the same pan later to cook the burgers and toast the buns (#lessdishes).

    close up of sautéed baby Bella mushrooms in a skillet

    Transfer the mushrooms to a bowl and let them cool a little, then add your ground beef, mix well and form into two patties.

    raw ground beef and chopped sautéed baby Bella mushrooms in a glass bowl
    blended baby Bella and beef burger patties on parchment

    Lightly season the outside with a little bit of salt and pepper - you don't need a ton because the mushrooms are already very well seasoned. Pop the burgers back into the skillet over medium high and cook for about 3 minutes per side.

    blended baby Bella and beef burger patties cooking in skillet

    Remove the burgers to a plate and crumble the goat cheese over top to let it get a little warm and melty. Toast the buns in the same pan you cooked the burgers in, and make sure to rotate the buns around in the pan so they soak up all that delicious flavor and get nicely golden brown and toasty.

    Brioche buns toasting in a skillet

    Let's build this burger! Bun, blended burger patty with goat cheese, diced roasted red peppers, and a little pile of arugula lightly dressed with some sherry vinegar and olive oil.

    Blended mushroom and beef burger with goat cheese, roasted red peppers and arugula on a brioche bun on a gray plate with mushrooms and chips in background
    Close up of blended mushroom and beef burger with goat cheese, roasted red peppers and arugula on a brioche bun on a wooden board with chips in background

    Muah. Beautiful. So tasty. So juicy. You're gonna love it.

    Yummy noises await you!

    Blended mushroom and beef burger with goat cheese, roasted red peppers and arugula on a brioche bun on a small wooden board
    Print Pin
    5 from 2 votes

    Baby Bella Beef Burger with Goat Cheese & Arugula

    Adding sautéed baby bella mushrooms right into the patty with the beef makes this burger super juicy, earthy and full of umami flavor. The richness of the burger balances perfectly with tangy goat cheese and peppery arugula brightened up by a splash of sherry vinegar.
    Course Main Course, Sandwich
    Cuisine American
    Prep Time 24 minutes minutes
    Cook Time 6 minutes minutes
    Total Time 30 minutes minutes
    Servings 2

    Ingredients

    For the burger patties

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 8 oz baby bella mushrooms, finely chopped
    • 2 cloves garlic, minced or pressed
    • ½ teaspoon kosher salt
    • ¼ teaspoon fresh ground pepper
    • 1 tablespoon low-sodium soy sauce
    • 8 oz ground beef (85% lean)

    Toppings/assembly

    • 1.5 oz goat cheese, crumbled
    • 2 brioche buns
    • ¼ cup jarred roasted red bell peppers, patted dry and chopped
    • 1 oz baby arugula
    • about 1-2 teaspoon sherry vinegar
    • about 1-2 teaspoon extra virgin olive oil
    • kosher salt & fresh ground pepper, to taste

    Instructions

    • In a large skillet, heat the butter and olive oil over medium-high until butter is melted and oil is shimmering. Add mushrooms and garlic and sauté until the water has released and cooked mostly off, about 5 minutes. Add the salt, pepper and soy sauce and continue to sauté until well-browned, about 3 minutes more. Transfer to a large bowl and let cool to about room temperature.
    • Add ground beef to the cooled cooked mushroom mixture and mix together until thoroughly combined. Divide in half and form into two patties about ½ inch larger in diameter than the buns. Season lightly with additional salt and pepper.
    • Return skillet to medium-high heat and add a drizzle of olive oil. When the pan is hot and the oil is shimmering, add burgers and cook for about 3 minutes per side. Remove to a plate and immediately crumble the goat cheese over the patties. Do not wipe out the skillet.
    • Lower the heat to medium and place the buns cut side down in the pan used to cook the burgers. Griddle until golden brown & toasty, about 2 minutes, checking often and rotating as needed.
    • Toss the arugula in a bowl with a splash of sherry vinegar (about 1-2 tsp), a drizzle of olive oil (about 1-2 tsp) and salt & pepper to taste.
    • Assemble the burgers: place the cheese-topped burger patties on the toasted bun bottoms, top with chopped roasted red peppers, dressed arugula, and the top buns. Enjoy!

    Notes

    The mushrooms should be chopped to about the same consistency as ground beef. You can chop them by hand or blitz them in a food processor. 
     
    Use a large skillet (12 inches is perfect) to sauté the mushrooms - we'll then use that same pan to cook the burgers and toast the buns to maximize the beefy, mushroomy flavor. 
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    Reader Interactions

    Comments

    1. Suzie Martin

      July 24, 2020 at 7:07 am

      Thanks for this great idea!!

      Reply
    2. Bella Taylor

      July 24, 2020 at 10:12 am

      Whoa, that sounds delicious! ... My mouth is watering!

      Reply
    3. Gwendolyn J Ray

      September 06, 2021 at 7:48 am

      Thank you, Rachel for this amazing creation! The mushrooms took these burgers to a new level of deliciousness! I can't say enough about them! I will say that we grilled them, only because my husband prefers grilled burgers to pan seared. I grilled them on a hot grill, 3 minutes a side and they were perfectly done and so flavorful! I think the moisture from the mushrooms made them especially juicy! I still pan seared the brioche buns, definitely worth the effort!
      If you love mushrooms, MAKE THESE!!!!

      Reply
    4. Vina Cohill

      February 14, 2022 at 4:10 am

      Pretty! This was an extremely wonderful post. Thanks for providing this information.

      Reply

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    Hi! I’m Rachel. Welcome to Yummy Noises, and thank you for visiting! I’m obsessed with food, and I think the absolute best way to gauge how good a recipe really is, is by the yummy noises. To me – that is how you know that your food is really awesome, and those are some of my favorite sounds in the world! More→

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