Mushroom Burger Recipe (2024)

FAQs

What is a mushroom burger made of? ›

It used to be, "mushroom burger" just meant a hamburger with lots of mushrooms piled on top. These days it usually refers to a burger in which a portobello mushroom takes the place of the patty.

Using Portobello mushrooms instead of ground beef is the quickest and easiest way to make a healthy burger. Portobellos are a satisfying substitute for beef because of their meaty texture and rich taste. Unlike beef burgers, they have no saturated fat and very few calories.

Portobellos, of course! Look for small to medium-sized ones that will fit nicely on a bun. Tamari and balsamic vinegar – They infuse the mushroom caps with tangy, savory flavor. Extra-virgin olive oil – It helps the mushrooms get moist and tender on the grill.

Portobello mushrooms are renowned for their large, meaty caps, making them an ideal substitute for beef in many vegan dishes. Their robust texture and rich, earthy flavors can stand up to hearty grilling, roasting, and stuffing. They offer a satisfying chewiness akin to a traditional steak or burger.

For most healthy people the saturated fat content of the burger would be the most unhealthy part. Everything else you can put on a burger has too many variables to consider so just realize that cheese has saturated fat, mayo has saturated fat, ketchup has sugar. Limit the unhealthy additions.

Shiitake, Oyster, and Lion's Mane mushrooms are considered one of the healthiest mushrooms. The shape, color, size, and flavor of mushroom varieties differ, but they do share similar nutritional values. Most mushrooms offer: Carbohydrates.

Cooking Your Burgers

The 5-6-7 rule is basically as follows: Rare burgers only require around 5 minutes on each side. Medium-rare burgers with a red and warm center will take about 6 minutes on each side. Medium-done burgers usually require approximately 7 minutes to achieve that pink, warm center.

What is the secret to juicy burgers? ›

Making a juicy, flavorful hamburger starts with using the ideal beef-to-fat ratio. In this case, we recommend an 80/20 ratio—that's 80% beef to 20% fat; just enough fat to make it juicy. You can use a 90/10 ratio if you like, but remember that the leaner the beef, the less flavor and juice you'll get to enjoy later on.

Worcestershire sauce burgers are not only delicious but are great when you want a simple recipe that comes together quickly. This versatile condiment has a combination of sweet and savory ingredients, like vinegar, anchovies and molasses, which makes it a perfect addition to burger recipes.

Breadcrumbs are not usually included in a traditional burger patty mixture, but their addition to this recipe helps give the cooked patties a lighter, more tender texture. If making these burgers gluten free (and serving with a GF bun), you can omit them.

You'll be adding extra vitamins, antioxidants, fiber and other nutrients by substituting mushrooms for one-third the beef. Combining lean ground beef with mushrooms will result in each burger containing about 50 less calories, 3 grams less fat and about 20 milligrams less cholesterol than using lean ground beef alone.

Fruiting Body

The umbrella-shaped body of a mushroom that we recognize is the fruit of a much larger underground fungus. They're called fruiting bodies or sporophores and are the fleshy, sometimes edible, part of the fungus.

Sticky and gruesome, beefsteak is a woodland fungus with the disconcerting appearance of a raw cut of meat. It even oozes a blood-like substance when cut! This fungus oozes a blood-like substance when cut.

For the most part, mushrooms don't taste exactly like meat. But they do share some of meat's properties, which makes it easier to disguise them as meat in a lot of popular dishes. Let's take a look at what makes them stand out.