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.

Chicken and Greens StirFry

By Zina Stone • January 22, 2026
Ingredients 400g organic free-range chicken thigh fillets, chopped into large pieces 1 tbsp olive oil or avocado oil 2 cloves garlic, finely chopped 1 tsp fresh ginger, grated (optional) 1 cup green beans, trimmed 1 cup broccolini, chopped 1 cup broccoli florets 1 cup snap peas ½ cup shelled edamame beans (fresh or frozen) 1–2 tbsp tamari or soy sauce Cracked black pepper, to taste Optional: squeeze of lemon or lime juice Wild Rice & Quinoa Base ½ cup wild rice½ cup quinoaWater as per packet instructions Pinch of salt2 tbsp hemp seeds (to finish) To Serve (optional) Sliced spring onion Sesame seedsExtra cracked pepper Instructions Step 1 - Cook the wild rice & quinoa Rinse both grains well. Cook separately or together according to packet instructions (wild rice takes longer). Once cooked, fluff and combine. Season lightly with salt and set aside. Step 2 - Cook the chicken Heat oil in a large pan or wok over medium-high heat. Add chicken and cook for 5–6 minutes, turning until lightly golden and mostly cooked through. Step 3 - Add aromatics Add garlic and ginger. Stir for 30–60 seconds until fragrant. Step 4 - Add the greens Add green beans, broccolini, broccoli, snap peas and edamame. Stir-fry for 3–5 minutes until vegetables are tender-crisp and bright green. Step 5 - Season Add tamari or soy sauce and cracked black pepper. Toss well to coat. Finish with a squeeze of lemon or lime if desired. Step 6 - Assemb le the bowls Spoon wild rice & quinoa into bowls. Top with chicken and greens. Sprinkle with hemp seeds, spring onion and sesame seeds if using. Nutrition and Cooking Times Prep time: 15 minutes | Cook time: 25 - 30 minutes Serves: 2 adult servings Nutrient Value: Calories: 680cal | Protein: 43g | Fat: 24g | Carbohydrates: 48g

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