Savor the rich, umami-packed flavor of Big Mushroom Burger Patties, slow-cooked to juicy perfection. These hearty, meaty patties blend ground beef with earthy mushrooms, infused with savory spices. Ideal for busy days, this recipe delivers tender, flavorful burgers with minimal effort, perfect for family dinners or gatherings.
Why You’ll Love This Recipe
This recipe is a game-changer for burger lovers seeking bold flavors with minimal fuss. The slow cooker does all the heavy lifting, transforming simple ingredients into juicy, mouthwatering patties infused with the deep, earthy taste of mushrooms. It’s perfect for busy weeknights or weekend gatherings, offering a hands-off approach that frees up your time while delivering restaurant-quality results. The combination of beef and mushrooms creates a satisfying texture, while the slow-cooking process ensures every bite is tender and packed with savory goodness. Plus, it’s versatile—serve on buns, over salads, or with your favorite sides!
Recipe Tips and Tricks
- Choose Fresh Mushrooms: Opt for cremini or portobello for a robust flavor; they hold up well during slow cooking.
- Don’t Skip the Searing: Lightly browning the patties before slow cooking locks in juices and enhances flavor.
- Use a Meat Thermometer: Ensure patties reach an internal temperature of 160°F (71°C) for safe consumption.
- Add Liquid Sparingly: Too much broth can make patties soggy; start with ½ cup and adjust as needed.
- Customize Spices: Experiment with smoked paprika or cayenne for a subtle kick or smoky depth.
Big Mushroom Burger Patties
Juicy, umami-rich mushroom burger patties slow-cooked to perfection, blending beef and mushrooms for a hearty, effortless meal.
Ingredients
- 1 lb (450g) ground beef (80/20)
- 8 oz (225g) cremini or portobello mushrooms, finely chopped
- 1 small yellow onion, finely diced
- ½ cup (60g) panko breadcrumbs
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ cup (120ml) low-sodium beef broth
- 2 tbsp olive oil (for searing)
Instructions
- Prepare the Mushrooms: Finely chop the mushrooms to ensure they blend seamlessly into the patties. A food processor can make this quick and easy, but don’t over-process into a paste.
- Mix the Patty Base: In a large bowl, combine ground beef, chopped mushrooms, diced onion, breadcrumbs, egg, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix gently with your hands until just combined—overmixing can make patties tough.
- Form the Patties: Divide the mixture into 6 equal portions and shape into patties, about ¾-inch thick. Make a slight indent in the center of each to prevent puffing during cooking.
- Sear for Flavor: Heat olive oil in a skillet over medium heat. Sear patties for 2-3 minutes per side until golden brown. This locks in juices and adds a delicious crust.
- Set Up the Slow Cooker: Place seared patties in a single layer in the slow cooker. If stacking is necessary, place parchment paper between layers to prevent sticking.
- Add Broth: Pour beef broth around the patties, not over them, to keep them moist without washing away seasonings.
- Slow Cook to Perfection: Cover and cook on low for 6 hours, or until patties are tender and cooked through to 160°F (71°C).
- Rest the Patties: Carefully remove patties with a slotted spoon and let them rest for 10 minutes to retain juices.
- Serve Your Way: Serve on toasted buns with lettuce, tomato, and your favorite condiments, or pair with mashed potatoes for a comforting meal.
- Enjoy the Leftovers: Store any extras following the storage options above for quick, delicious meals later in the week.
Notes
- Check the slow cooker halfway through to ensure there’s enough liquid; add a splash of broth if needed.
- For extra flavor, sauté mushrooms and onions before mixing to enhance their sweetness and depth.
- Adjust seasoning to taste after mixing, as mushrooms can vary in intensity.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 131Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 43mgSodium 562mgCarbohydrates 8gFiber 2gSugar 3gProtein 8g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Beef: Choose 80/20 ground beef for the perfect balance of flavor and juiciness; leaner cuts may dry out.
- Mushrooms: Cremini or portobello mushrooms add a meaty texture and umami depth; finely chop for even distribution.
- Onion: Yellow onions provide a sweet, caramelized flavor when slow-cooked; finely dice for seamless blending.
- Breadcrumbs: Panko or homemade breadcrumbs work best for binding without making the patties dense.
- Worcestershire Sauce: Adds a tangy, savory boost; substitute with soy sauce for a similar umami kick.
- Beef Broth: Enhances moisture and flavor; low-sodium options allow better control over seasoning.
Variations and Substitutions
For a vegetarian twist, replace ground beef with a mix of lentils and extra mushrooms for a hearty, plant-based patty. Swap beef broth for vegetable broth to keep it meat-free. For gluten-free diets, use gluten-free breadcrumbs or crushed rice crackers. Add a spicy kick with diced jalapeños or a teaspoon of chili powder. For a smoky flavor, incorporate liquid smoke or smoked paprika. If mushrooms aren’t your favorite, try finely chopped zucchini or eggplant for a similar texture. You can also experiment with herbs like thyme or rosemary for an aromatic boost.
Storage Options
Store cooked patties in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze patties individually wrapped in plastic wrap, then placed in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven at 350°F (175°C) until warmed through. Uncooked patties can be refrigerated for 1 day or frozen for up to 2 months; thaw in the fridge before cooking.
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