Burgers with beef and mushrooms that can be prepared on an indoor grill pan are straightforward but excellent. The greatest beef is the most natural you can find.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 burgers |
Ingredients
- 2 pounds ground beef
- 1 (8 ounce) package mushrooms, chopped, or more to taste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- cooking spray
Instructions
- Remove ground beef from the refrigerator; let stand at room temperature for 20 minutes.
- Mix mushrooms, onion, garlic, Italian seasoning, salt, and pepper together in a large bowl. Mix in beef. Form beef mixture into 1/2-inch-thick patties.
- Grease an indoor grill pan with cooking spray. Cook patties in batches until browned and no longer pink in the center, about 10 minutes per side.
- You can substitute your favorite seasoning for the Italian seasoning.
- Please note that an outdoor grill is used in the magazine version of the recipe; therefore, the cooking time differs.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 358 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Nice tasty burgers 🙂
I made this recipe a year ago to be exact. I loved how this recipe was an alternative and healthier version of burgers with the portobello mushrooms. Though my burgers did fall apart in the buns, it came out so good. I cooked them on the oven since I didn’t have a grill. I would love to make this again someday.
I made this recipe with ground venison because that’s the meat I had. Kept everything the same. My husband and I really enjoyed these burgers. Very moist and delicious. I did cut the salt back to 1/2 tsp as we limit our salt intake. Great recipe!
Love this recipe the only thing I added was 1 jalapeño.
Eliminated salt.
Really retained its juices
I made half with lean beef and the other half with lean ground turkey for my hubby’s heart healthy diet. I toasted Pepperidge Farm Soft White Hamburger Buns and added green leaf lettuce and tomato.
I like to use lean ground beef for burgers but they are dry if cooked well done which is needed for safety. this recipe makes burgers that are juicy and very tasty. I left out the italian seasoning because I didn’t want them to taste like meatballs but otherwise followed the recipe. I cooked them in my air fryer and they were perfect.
Since it was just for the 2 of us I only made 1/4 of the recipe. I added an egg white and probably more mushrooms than what the recipe called for. I also used 90% lean ground beef and didn’t add salt. (Trying to follow the DASH diet.) Topped each burger with a slice of Swiss cheese and served them open-faced (half a bun). They were yum!
Fabulous – I chose this recipe to help stretch my beef a little further as i only had one pound, and it was great. I did add an egg to the mixture to help with binding everything together and am so glad I did. I’m sure if I’d had 2 lbs I wouldn’t have needed it but it really did help. My 2 teenaged boys with giant appetites, loved this recipe. Will definitely make again
These were really good. I did grill them on an outside gas grill but that was the only change I made. These are VERY meaty and sure to please that meat loving man in your life. Great recipe!