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.
- 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
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.
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.
Stir together cucumber, yogurt, garlic, lemon juice, parsley, and remaining 3/8 teaspoon salt in a small bowl; set aside.
Place burgers on grill grate, and grill, uncovered, to desired degree of doneness, about 4 minutes per side for medium.
Place 2 lettuce leaves on each plate; top each with a burger patty, tomato slice, red onion slice, and 1 heaping tablespoon yogurt mixture.