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.
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.
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.
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).
Transfer the mushrooms to a bowl and let them cool a little, then add your ground beef, mix well and form into two patties.
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.
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.
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.
Muah. Beautiful. So tasty. So juicy. You're gonna love it.
Yummy noises await you!
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.
- 1 Tbsp butter
- 1 Tbsp olive oil
- 8 oz baby bella mushrooms, finely chopped
- 2 cloves garlic, minced or pressed
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 Tbsp low-sodium soy sauce
- 8 oz ground beef (85% lean)
- 1.5 oz goat cheese, crumbled
- 2 brioche buns
- 1/4 cup jarred roasted red bell peppers, patted dry and chopped
- 1 oz baby arugula
- about 1-2 tsp sherry vinegar
- about 1-2 tsp extra virgin olive oil
- kosher salt & fresh ground pepper, to taste
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 1/2 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!
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.