The secret to this super-juicy, tasty grilled burger? Sautéed mushrooms cooked with a little smoked paprika, garlic powder and sherry vinegar are mixed in with the beef.

Breana Killeen
Source: EatingWell Magazine, July / August 2020


Ingredient Checklist


Instructions Checklist
  • In batches, pulse mushrooms in a food processor, scraping down the sides once or twice, until finely chopped.

  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and the liquid has evaporated, 5 to 7 minutes. Add 4 tablespoons vinegar, 2 teaspoons paprika and garlic powder. Cook, stirring, for 3 minutes. Scrape into a large bowl and spread into a thin layer. Let cool for 10 minutes.

  • Meanwhile, combine the remaining 1 tablespoon vinegar, 1/8 teaspoon salt and sugar in a small bowl. Add cucumbers and toss to combine. Combine mayonnaise, tomato paste and the remaining 1/2 teaspoon paprika in a small bowl. Set the cucumbers and aioli aside.

  • Preheat grill to medium-high.

  • Add beef and the remaining 1/2 teaspoon salt to the mushrooms. Mix well. Form into 8 equal patties, about 4 inches in diameter. Toss peppers with the remaining 1 tablespoon oil in a medium bowl. Transfer to a grill basket.

  • Oil the grill rack. Grill the burgers, flipping once, until an instant-read thermometer inserted in the thickest part registers 155 degrees F, 8 to 10 minutes total. Grill the peppers, stirring occasionally, until browned, 5 to 8 minutes total.

  • Top the burgers with cheese and cook until melted, 1 to 2 minutes more. Serve the burgers on buns with greens, onion, tomato, the peppers, cucumbers and aioli.


Nutrition bonus: Vitamin B12 & Vitamin C (42% daily value), Iron (33% dv).

Nutrition Facts

695 calories; protein 37g 74% DV; carbohydrates 49g 16% DV; exchange other carbs 3.5; dietary fiber 5g 20% DV; sugars 8g; fat 39g 60% DV; saturated fat 15g 75% DV; cholesterol 143mg 48% DV; potassium 673mg 19% DV; sodium 884mg 35% DV.