If you’re like me and can’t resist a good burger you’ll understand why, after your first bite, I think this Magic Mushroom Burger is magical. I (Regina) recently learned a technique to make burgers juicier and more flavorful while dialing up the health benefits! What’s the secret? The simple addiiton of diced mushroom, whose taste and texture works really well with meat. Mushrooms have a natural umami—a savory bold and flavorful fifth taste—that amplifies flavor so much you can use less salt.
Bonus: you get an extra serving of vegetables with B-vitamins and selenium.
Don’t miss the companion podcast Mushrooms: More than a Fun-gi
- ½ pound crimini or white button mushrooms
- 2 tablespoons olive oil, divided
- 1 lb lean ground beef
- ¼ cup tomato paste
- 1 teaspoon dried basil, crumbled
- *1/2 teaspoon salt
- 4 buns
- shredded part-skim mozzarella, if desired
- Finely dice mushrooms or gently pulse in food processor.
- Heat 1 tablespoon olive oil in skillet on medium-high heat. Add mushrooms and saute 5-7 minutes until golden brown. Remove from heat and cool 5 minutes.
- Add beef, tomato paste, basil, salt and cooled mushroom together and mix until combined.
- Make 4 patties. Add remaining tablespoon oil to skillet and cook burger patties on medium-high 5-7 minutes on each side or until desired doneness is reached (160° on an instant read thermometer is the safest).
- Place on bun and top with mozzarella if desired.
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