By Martha Rose Shulman
- Total Time
- 20 minutes, plus 30 minutes' refrigeration
- Rating
- 5(259)
- Notes
- Read community notes
These hamburgers — cut through with roasted mushrooms — were inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Featured in: Cutting Down on the Meat, but Not the Taste
Learn: How to Make Burgers
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Eight 4.5-ounce patties or six 6-ounce patties
- 1pound lean ground beef
- 1pound roasted mushroom base
- ½cup finely chopped onion
- Salt and freshly ground pepper to taste
- ½teaspoon Worcestershire sauce
- ½cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
- 1egg
- Canola or grapeseed oil for the pan (1 to 2 tablespoons)
- Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
237 calories; 18 grams fat; 6 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
Step
2
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.
Tip
- Advance preparation: The roasted mushroom base will keep for three days in the refrigerator. The patties can be assembled several hours before you cook them and refrigerated. They can also be wrapped individually in plastic and frozen; they will release a lot of juice from the mushrooms when you thaw them, but they will still be moist.
Ratings
5
out of 5
259
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Catalina
Very good! On a hot day, I was not excited about using the oven, so I lightly browned the mushrooms in 2 cast iron skillets. The result was excellent. I see no reason to use the extra gas or elec. for an oven when the job can be done just as well on top of the stove.This might be the only way to make hamburgers from now on.
Bill Ahlstrom
Equal portions mushrooms and meat make for good burgers. Add some garlic (or green/spring garlic) to mushrooms while roasting.
Duffy
Add to list of ingredients: 1 tablespoon of miso paste. Amazing!
Julie
I used this recipe to make meatballs. It came out perfectly. In fact, it is so delicious I don't think I'll ever want 100% beef again!
Susan
Tasty! Because I had it, I added leftover sauteed garlic (used to flavor olive oil for sauteed spinach) to the mushroom blend(ed). Made meatballs and they were terrific. Be sure to refrigerate for a minimum of 30 minutes because the uncooked mix was quite loose and wet. Worth it.
David Holtz
And I'm the husband that truly found these burgers to be spectacular (the original post, under my profile banner, was done by my wife, Sarah, who is a spectacular cook and daily, during this pandemic, has used so many outstanding NYT Cooking recipes to make our home dining superior to almost all restaurant dining experiences!)
Luan Do
I used 26 oz of white mushrooms with 16 oz of ground beef. After cooking and squeezing liquid out of the cooked mushroom, the mushroom left for mixing is about 16 oz. Therefore, the ratio of beef to mushroom is about 1:1. Use a food processor to coarsely chopped up raw mushroom and then saute it on high heat. It took me less than 8 minutes. Using portabella mushroom probably would be better because of it tougher texture than white mushroom.
Carolyn
Overly complicated. You are chopping, roasting, processing, and cooling the mushrooms on two oven sheets, then cooling the mixture and getting out two frying pans and firing up the the oven again with another oven sheet. A lot of time and steps and cleanup for an acceptable burger that tastes distinctly of fungus. Subbing mushrooms for beef isn't even meaningful nutritionally unless you're eating burgers all the time, which would be the larger problem.
nana can cook
The tip is key! Make the mushroom base at least a day ahead to save a lot of time! I used 93/7 beef and the patties were incredibly juicy and tasty.
another NYT option...
Check out the NYT recipe "Mushroom and Beef Burgers" By Martha Rose Shulman. In that version the mushrooms are roasted first and she has more seasonings. It has 5 stars. Enjoy!
michelle
Hi, can this be made on the grill ?
Frances
We love this recipe alone without a bun surrounded by grilled onions, roasted poblanos, tomatoes, avocado and a little kale salad. Our new hamburger night!
Sara
Did this with ground bison instead (it’s so much leaner than ground beef but still packs the flavor!) and these were EXCELLENT.
Chris
Excellent recipe. I did 3:1 ground beef: mushroom puree. I sauteed the mushrooms, as well as the onions, and pureed them together. I also added about 1+ T of miso. Everyone liked them a lot!
Kaitlan
This has become one of our favorite burger recipes! I always make them ahead of time so they can chill as long as possible- and I sometimes even pop 'em in the freezer for a little bit to really help them stay together. Fyi- these are DELICIOUS with an herbed goat cheese.
Carol
I’ve made this with beef, turkey whatever I have . Can’t miss. Definitely refrigerate or freeze for a bit. It’s so good though. My dried mushroom powder is the best. I added thyme to my mushrooms because I love the flavour profile. This recipe has salt so careful there. https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift#recipe
David Holtz
This was outstanding, my husband and I both enjoyed it and it will be a regular in our rotation.
David Holtz
And I'm the husband that truly found these burgers to be spectacular (the original post, under my profile banner, was done by my wife, Sarah, who is a spectacular cook and daily, during this pandemic, has used so many outstanding NYT Cooking recipes to make our home dining superior to almost all restaurant dining experiences!)
Emily
These burgers hold their size and shape really well upon cooking, unlike all-meat burgers that shrink and buckle. The mushrooms also make these juicy and tender. Next time I will look for ways to bump the flavor with more seasonings.
LinT
This is our new go to burger recipe! Cooked the mushrooms and some shallots on stove top instead of oven. We make sliders and used Hawaiian buns. Instead of 8 small slider burgers we got 11. This made my teen son very happy. And they were so moist! Put in freezer for about 30-45 minutes then on the grill. Held together great maybe because of the size.
Amy
Can you substitute egg beaters for the egg?
David
I made this without the mushroom base (didn’t have the ingredients) and also sautéed the onions first, and it came out soo good!
Private notes are only visible to you.
