These mushroom beef burgers are so easy! They’re budget-friendly too. Add your favorite toppings to create the perfect burger to your tastes.
These burgers go great with almost any side dish. I like to serve them with air fryer brussels sprouts, classic potato salad, or my honey dijon quinoa salad.
Mushroom Beef Burgers
I love to cut down on meat costs by adding beans and vegetables to my meals. This recipe uses ground beef with chopped onion and mushrooms to create a delicious healthy beef patty.
These burgers taste great with any toppings. I served mine with gluten-free hamburger buns, romaine lettuce, mayonnaise and ketchup, sliced red onion and pickles. My husband made his into a lettuce wrap!
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Mushroom Beef Burger Ingredients
Here’s what you’ll need to make the burger patties:
- Ground Beef – This recipe uses 1 ½ lbs of lean ground beef.
- Mushrooms – You’ll need ½ lb of mushrooms. They can be white or brown.
- Onion – You can use a white onion, yellow onion or purple onion. Slices of raw purple onion also taste great as a hamburger topping!
- Garlic – The recipe uses 2 minced garlic cloves.
- Spices – For spices you’ll need dried sage, salt and pepper.
Related: I have a delicious black bean burger recipe on my blog for anyone that would like to try a meatless burger!
How To Make Mushroom Beef Burgers
These burgers are pretty straightforward to make. Here’s a quick overview to give you an idea. The full detailed instructions can be found at the bottom of this post in the recipe card.
- Prep – Chop the mushrooms, dice the onion and mince the garlic.
- Sautee – Add onions and garlic to a frying pan with a bit of garlic. Sautee until onion turns translucent. Add in the mushrooms and fry until they shrink in size and begin to slightly crispen.
- Make – Add ground beef, mushroom onion mixture, and spices to a steel bowl. Break apart with a flat spatula and mix everything together.
- Assemble – Measure ½ cup of mixture. Form into a patty with your hands and gently flatten.
- Cook – Pan fry or barbecue the patties for 3-4 minutes on each side. Cooked burgers can be brown or pale pink (not red – that’s raw) and reaches 155°F with a meat thermometer.
Burger Tips
- An easy way to divide the ground beef is to use a measuring cup. I like to use ½ cup for each patty and gently flatten it between my hands.
- Flip slow and gently to avoid the burger breaking. Homemade burgers (especially ones without egg and breadcrumbs) are more delicate and can easily break apart.
- Make a lettuce wrap for a low carb version. This is my husband’s favorite way to eat burgers (he’s gluten-free). You can use a large romain lettuce leaf to wrap around the burger patty with your favorite toppings.
Burger Topping Ideas
You can serve the burgers any way you’d like. Here are a few topping ideas to help get you started:
- Greens – romaine lettuce, spinach, kale, arugula, mixed greens.
- mashed avocado or hummus
- Cheese – cheddar, marble, mozzarella, monterey jack.
- Veggies – sliced tomatoes, thin strips of purple onion, pickles, sprouts, cucumber and radishes.
- Sauce – ketchup, barbecue sauce, hot sauce, relish, mustard, and mayonnaise.
What To Serve Burgers With
Here are a few delicious salad recipes that would go great with these burgers:
More Recipes
Here are some more ground beef and burger recipes to try:
- Air Fryer Hamburgers – one of the easiest ways to cook burgers.
- Black Bean Burgers – delicious meatless burgers.
- Burger Salad Bowl – all the best parts of a burger in salad form.
- Healthy Hamburger Soup – loaded with vegetables and extra lean ground beef.
- Hamburger Casserole – cheesy pasta noodles combined with ground beef.
Did you love these mushroom beef burgers? Be sure to leave a rating below!
Ingredients
- 2 Tbsp cooking oil
- 1 cup yellow onion - chopped small
- 2 garlic cloves - minced
- ½ lb mushrooms - chopped small
- 1 ½ lbs lean ground beef
- ½ tsp dried sage
- ¼ tsp salt and pepper
Instructions
- Prep ingredients: chop the mushrooms and dice the onion. Both should be small pieces.
- Add a bit of cooking oil to a frying pan over medium high heat. Cook the onion and garlic until it turns translucent, about 1-2 minutes.
- Stir in the mushrooms.
- Cook until they reduce in size and slightly crispen. About 3-4 minutes.
- Add the cooked mushroom mixture, ground beef, dried sage, salt and pepper to a large bowl.
- Mix together evenly. Break apart the ground beef using the side of a spatula or wide spoon.
- Measure ½ cup of the ground beef mixture and form it into patties. I was able to make six burgers.
- Heat a frying pan with a bit of cooking oil over medium high heat. Add the burgers and cook 3-4 minutes on each side.
- Gently flip using a sturdy spatula – these burgers will break apart if you flip too fast.
- Once cooked, add to paper towel to absorb any excess moisture.
- Serve on burger buns with romaine lettuce, sliced tomatoes, sliced red onion, pickles and your favorite sauce. I used mayonnaise and ketchup. Enjoy!
Recipe Notes:
- Cooked burgers can be brown or pale pink in the center (not red – that’s raw) and should reach 155°F with a meat thermometer.
Nutrition
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.