October 15, 2020

Veggie Boost With Grilled Beef-Mushroom Burger

Veggie Boost With Grilled Beef-Mushroom Burger

 

Blending finely chopped mushrooms with ground beef adds great flavor, moisture, and even fiber to these no-bun burgers. The garlicky cucumber-yogurt sauce is a tasty Middle Eastern–inspired alternative to standard ketchup and mustard.

Served with a juicy slice of fresh tomato and crisp butter lettuce, these burgers are naturally gluten-free. Double the greens and tomato and call it a burger salad. If you’re in the mood for bun, try these tucked into warm whole-wheat pitas instead.

 

 

INGREDIENTS

 

  • 4 ounces sliced button mushrooms
  • 1 pound 90% lean ground sirloin
  • 2 tablespoons olive oil
  • 1/8 teaspoon black pepper
  • 3/4 teaspoon kosher salt, divided
  • 1/3 cup chopped cucumber
  • 1/4 cup plain whole-milk Greek yogurt
  • 2 tablespoons minced roasted garlic (about 4 large cloves)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 8 large butter lettuce leaves
  • 4 heirloom tomato slices
  • 4 red onion slices

 

METHOD

 

Step 1

Preheat grill or a grill pan to medium-high (about 450°F). Place mushrooms in a food processor, and process until minced, about 1 minute.

 

Step 2

Combine mushrooms, ground sirloin, oil, pepper, and 3/8 teaspoon salt in a medium bowl; gently shape into 4 (4-inch) patties, and place on a baking sheet lined with parchment paper.

 

Step 3

Stir together cucumber, yogurt, garlic, lemon juice, parsley, and remaining 3/8 teaspoon salt in a small bowl; set aside.

 

Step 4

Place burgers on grill grate, and grill, uncovered, to desired degree of doneness, about 4 minutes per side for medium.

 

Step 5

Place 2 lettuce leaves on each plate; top each with a burger patty, tomato slice, red onion slice, and 1 heaping tablespoon yogurt mixture.

Sardine Scrambled Eggs

By Zina Stone • January 15, 2026
Ingredients For the scramble • 3 large eggs • 1 tsp extra virgin olive oil • 1 tin sardines (90–100 g drained, in olive oil) • ½ cup mushrooms, sliced • ½ small onion, finely diced • 1 small tomato, chopped • 1 clove garlic, minced • Salt & cracked pepper, to taste To serve • ¼–½ avocado, sliced • 1 tbsp hemp seeds • 2–3 tbsp kimchi Instructions Step 1 - Heat the pan Heat olive oil in a non-stick pan over medium heat. Step 2 - Sauté the veg Add onion and mushrooms. Cook for 3–4 minutes until softened. Add garlic and stir for 30 seconds until fragrant. Step 3 - Add tomato & sardines Add chopped tomato and sardines. Gently break the sardines apart and warm through for 1–2 minutes. Step 4 - Scramble the eggs Whisk eggs lightly with salt and pepper. Pour into the pan and gently stir, keeping the scramble soft and creamy. Step 5 - Finish & serve Remove from heat once just set. Serve topped with avocado slices, hemp seeds and kimchi. Nutrition and Cooking Times Prep time: 5 minutes | Cook time: 8 - 10 minutes Serves: 1 generous serving Nutrient Value: Calories: 520cal | Protein: 40g | Fat: 36g | Carbohydrates: 18g

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