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.





  • 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




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.