Blended Portobello Hamburger

Add an extra earthy taste (and plenty of nutrients) to your usual slider with this mushroom-blended recipe.

Blended portobello hamburgers
Kathy Siegel, M.S., R.D.N., C.D.N.

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

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Prep time

5 min.

Cook time

30 min.

  • 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

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.