Spiced Up Mushroom Beef Burgers Perfect for Cook-Outs

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Grilling is a favorite summer activity and cooking method. The direct heat quickly sears the outside of food, producing a distinctively robust and smokey flavor.

Any chef will tell you that favorite beef cuts for grilling contain a high-fat content, which contributes to tenderness and flavor. When cooking burgers, higher fat ground meat helps the burger hold together on the grill.

But another delicious option is a hybrid burger. Mixing lean ground beef with cooked mushrooms moistens and holds the patties together. Mushrooms add additional B vitamins, which help to provide energy by breaking down the protein and fat.

They are also a good source of the antioxidants selenium and ergothioneine. These substances help keep cells healthy and strengthen the immune system.

To get started, try this recipe with added spices for a Mexican flair.

 burger

Mexican-style Burgers topped with Chipotle Slaw

  • 8 ounces mushrooms, finely chopped
  • 1 pound lean ground beef
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon each salt + pepper
  • vegetable oil as needed
  • 4 – 6 hamburger buns

In a large skillet, heat vegetable oil over medium-low heat and cook chopped mushrooms, leaving a little bit of moisture.

In a large bowl, add the cooked mushrooms to the beef, paprika, garlic powder, cumin, chili powder, salt, and pepper. Mix together until well combined. Depending on what size you like, form into 4 – 6 patties.

Get your grill heated to medium and cook patties approximately 4 – 5 minutes per side, or until center reaches 155 degrees. Top with cheese if you like, and serve on a hamburger bun with chipotle slaw.

The chipotle peppers add a smokey flavor and a little bit of heat to this slaw recipe. Makes a creative side or crunchy topping for burgers and tacos.

 

Chipotle Slaw

  • ¾ cup mayonnaise
  • fresh lime juice of 1/2 lime
  • 1 tablespoon chipotle peppers in adobo sauce, chopped
  • salt and pepper to taste
  • 6 cups red or white cabbage, and carrot shredded
  • ½ cup sliced green onion
  • ¼ cup fresh cilantro, chopped

In a large bowl, combine mayonnaise, lime juice, chipotle, salt and pepper. Stir in the cabbage and carrot, green onion and cilantro until coated.

Serves 6 – 8

Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members. margie_mansure@ncsu.edu