Add flavor and nutrition by making a blended burger with the addition of mushrooms. Blended burgers with half mushrooms and half ground beef or lamb are packed with umami flavor and offer a healthier twist to a traditional burger. Plus, mushrooms provide important immune-supporting nutrients like B vitamins, selenium, and vitamin D.
Ingredients
Basil Avocado Pesto
- 1/2 medium avocado
- 3 tablespoons walnuts
- 2 garlic cloves
- 4 cups fresh basil
- 4 tablespoons Parmesan cheese, grated
- 4 tablespoons water
- 1/2 medium lemon, juiced
- 2 tablespoons olive oil
Mushroom Mixture
- 1 3/4 lb white or crimini mushrooms, diced small
- 1/4 cup olive oil
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Burger
- 16 ounces beef or lamb, ground
- 8 ounces mushroom mixture
- 1/8 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup fresh parsley, chopped
- 1 large egg
- 1 tablespoon olive oil (for the pan)
- 5 ounces fresh sliced mozzarella
To Assemble
- 5 whole wheat buns
- 5 tablespoons basil avocado pesto
- 2/3 cup caramelized onions
- 1 1/4 cups fresh baby arugula
Directions
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Make the basil avocado pesto: To a small blender, add all the ingredients for the pesto; process until smooth. Remove from blender and place covered in the refrigerator until ready to use.
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Preheat the oven to 400°F.
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In a medium bowl, mix mushrooms, olive oil, salt, and pepper. Place mushrooms in a single layer on parchment lined baking trays, and bake in the oven for 20 minutes. Stir every 5 minutes.
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Allow mushrooms to cool, then in a food processor fitted with a steel blade, process mushrooms until they are chopped fine with some texture remaining.
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In a large bowl, mix the beef or lamb, 8 ounces of the mushroom mixture, salt, pepper, Worcestershire sauce, parsley, and egg together. Form 5, 5-ounce patties and place on a parchment lined sheet pan, and place in the refrigerator to cool for 15 minutes.
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Preheat a large skillet or griddle to medium-high heat. Add 1 tablespoon of olive oil. Once the oil is hot and coats the entire pan, cook the patties for approximately 4 minutes on each side or until they are an internal temperature of 165°F. Turn off the heat, place one ounce of mozzarella on each burger and allow them to rest for 5 minutes.
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Serve each patty on a whole wheat bun and top with 1 tablespoon basil avocado pesto, 2 tablespoons caramelized onions, and 1/4 cup fresh arugula.
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Recipe adapted from a workshop at the Goldring School of Culinary Medicine at Tulane University.