Ground beef blends beautifully with Portobello mushrooms—so well, in fact, that you won’t even notice there are mushrooms in the mix. Mushrooms also add nutrients like folate, thiamine, vitamin B-6, iron and zinc to the mix.
Nutrition (per burger):
Calories: 265, Protein: 16 grams, Fat: 20 grams, Carbs: 3 grams, Sugar: 1 gram
Recipe and photo contributed by Kathy Siegel, M.S., R.D.N., C.D.N., nutrition consultant at Triad to Wellness
Makes 5 servings
- 6 oz. (2 large) portobello mushrooms
- 1 Tbsp. + 2 tsp. olive oil, divided
- ¼ cup onion, diced
- 1 garlic clove, minced
- 1 pound lean ground beef, grass-fed
- 1 Tbsp. Dijon mustard
- ¼ tsp. sea salt
How to make it
Preheat grill to medium heat. Grease grill with 1 tablespoon olive oil using a paper towel or pastry brush.
Carefully remove mushroom stems with a paring knife and scrape out the gills (inside portion of mushrooms) to discard. Pulse the mushrooms in a food processor until pureed. Place the pureed mushrooms onto a paper towel to remove any excess moisture, and set aside.
In a medium cooking skillet over medium-high heat, add 2 teaspoons olive oil, onions, and garlic. Sauté until soft. Add mushrooms and sauté for approximately 6 minutes, or until golden brown. Remove from heat and place into a medium size mixing bowl to cool, about 5-10 minutes.
Once mushroom mixture is cooled, add in ground beef, Dijon mustard, and salt, combine well with a spatula.
Using clean hands, divide evenly into 5 lightly packed balls. Gently flatten the balls into patties approximately ¾ inch thick and 4 inches in diameter.
Place burgers on preheated grill and cook over medium heat for approximately 7 minutes per side for a medium done burger (internal temperature should be at least 160°f), or until desired doneness.