Adding smoky, umami-packed ground mushrooms to grilled burgers builds flavor and keeps things juicy while bumping up the patty size. This burger is super-tasty made with ground beef too, but we love bison as a sustainable alternative packed with rich flavor. Look for it in the meat section of well-stocked supermarkets.

Julia Clancy
Source: EatingWell Magazine, May/June 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped but not a paste.

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  • Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, about 5 minutes. Add 2 tablespoons vinegar, garlic powder and paprika; cook, stirring, for 2 minutes. Scrape into a medium bowl and spread across the bottom in a thin layer. Let cool for 15 minutes.

  • Meanwhile, preheat grill to medium-high.

  • Toss onion in a small bowl with the remaining 2 teaspoons each oil and vinegar and 1/4 teaspoon salt. Let stand, stirring occasionally.

  • Add bison (or beef) and the remaining 1/4 teaspoon salt to the mushrooms; mix well. Form into 4 equal patties, about 4 inches in diameter.

  • Grill the burgers, turning once, until an instant-read thermometer registers 155 degrees F, 8 to 10 minutes total. Grill the onions, turning once, until tender and lightly charred, 6 to 10 minutes total. Top the burgers with cheese and cook until it's melted, about 1 minute more. Serve the burgers on buns, topped with the onions.

Nutrition Facts

531.4 calories; protein 31.3g 63% DV; carbohydrates 27.8g 9% DV; exchange other carbs 2; dietary fiber 4.3g 17% DV; sugars 5.8g; fat 32.8g 51% DV; saturated fat 13.4g 67% DV; cholesterol 101.9mg 34% DV; vitamin a iu 508.8IU 10% DV; vitamin c 2.1mg 4% DV; folate 45mcg 11% DV; calcium 227mg 23% DV; iron 4.5mg 25% DV; magnesium 67.8mg 24% DV; potassium 777.9mg 22% DV; sodium 738.1mg 30% DV; added sugar 2g.