Mushroom Beef Burger Sliders
When I was pregnant with the little sous chef I craved 3 things – guacamole, milk shakes and burgers! The first two made perfect sense to me, but the burgers were a big surprise. I don’t remember ever really getting excited about burgers any time before that, what made pregnancy so different? But here’s the deal, I only wanted BEEF burgers. So weird! Well, ironically, that craving still exists even 5+ years after the sous chef was born! And it was about time I shared a burger recipe with you. Let’s talk about these Mushroom Beef Burger Sliders!
Mushrooms in my burger?
Yes, now stop with that weird face your making. Seriously, you know I can’t see you, but I just know you’re raising your eyebrows at me and sticking out your tongue. But, there’s really no reason for that. Why? Because mushrooms and beef are a combination that’s meant to be. Yep, I’m talking about umami. And there’s lots of it in beef and mushrooms. So yeah, combining them makes sense. And in a burger, it makes so much sense.
You see, we eat way too much meat here in good old ‘Merica. Am I anti-meat? No way! But I am against a diet that doesn’t include variety or vegetables. So yes, I love the idea of blending mushrooms and ground beef to make a burger that tastes good and helps you meet your daily vegetable quota. And if you know me, I like mini versions of things. I mean, they’re cute, right? So, sliders it is!
Now, you don’t have to grill these little guys, but I would definitely recommend it. That char adds to the burger taste. But if you don’t have an outdoor grill, try an indoor grill pan. And if that’s not an option, a skillet will work too. Now, go fire up that grill (or stove)!Print
When mushroom and beef meet, they make one incredible burger!
For the burgers:
- 8 ounces cremini mushrooms, cleaned, stems trimmed and quartered
- 2 cloves garlic, chopped
- ¾ pound 85% lean ground beef
- salt, to taste
- black pepper, to taste
For the chipotle cream:
- 1 canned chipotle in adobo
- ¼ cup plain Greek yogurt
- ¼ cup olive oil mayonnaise
- 1 clove garlic, smashed
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- 10 small whole grain buns
- 2 cups thinly shredded green or red cabbage
Preheat the grill to medium-high heat. Clean and oil the grill grates.
To the bowl of a food processor, add the mushrooms and garlic. Pulse until mushrooms look crumbly, about 5 to 6 pulses. Transfer to a large mixing bowl and add the ground beef. Using your hands, gently combine mixture then shape into 10, equal-sized patties. Set aside while grill pre-heats.
While grill is heating, make the chipotle cream. To a blender or small food processor, add the chipotle, yogurt, mayonnaise, garlic, lime juice and water. Blend until smooth, adding additional water as need to create desired consistency.
To cook the burgers: Place burgers on pre-heated grill and season with salt and pepper. Grill 4 minutes on each side.
Serve burgers on toasted buns topped with chipotle cream and shredded cabbage.
- Store extra chipotle cream in the refrigerator up to 4 days. Use it for sandwiches, tacos or even as a salad dressing!
- Any mushroom will work well here!
- Burgers can prepared on the stove top as well. Simply heat 1-2 teaspoons of olive oil in a large, non-stick pan over medium-high heat. Add half of the burgers and cook 3-4 minutes on each side. Repeat the process with the remaining burgers.