Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, and tops it with a zesty Ginger-Lime Mayonnaise and pickled summer squash, but feel free to top them with your own preferred pickles.
Recipe information
Total Time
35 minutes
Yield
Makes 4 burgers
Ingredients
Ginger-Lime Mayonnaise:
Mushroom-Beef Patties and serving:
Preparation
Make the Ginger-Lime Mayonnaise:
Step 1
Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.
Make the burgers:
Step 2
Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
Step 3
Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
Step 4
Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
Step 5
Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.
Recipe notes
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