Add these umami mushroom beef burgers to your next bbq night. The flavors are out of this world and will be a standout burger, or fantastic protein topper for your next meal!
Yesterday was a magical day. After an almost 3 years break with no barbecue, we have one back at our house again!
Food just tastes so much better on the bbq!
I’m making burger Fridays a thing this summer. We’ve been doing it for 3 Fridays so far! The first Friday I cooked burgers with bacon bit crumbles in them on the cast iron skillet inside and made burger salads (yum). The second Friday we bbq’d up at the lake cabin. They tasted amazing making us fully remember the deliciousness of bbq’d food. Our third Friday we made blue cheese burgers and I wrapped mine up in lettuce with tomato slices, dill pickle kraut and ketchup, along with a side of sweet potato fries + roasted brussels sprouts. Friday nights have been tasting GOOD!
I’m making a loose goal to vary our Friday night burger night. It can be as simple as changing up how I season the meat, or a bit more complicated with lots of flavors added in or extra special toppings. Sometimes I put the burger patty on a salad, wrapped in lettuce leaves or on a bun. If I have sweet potato fries or crispy potato bites, I always opt for the lettuce wrap or salad. That’s just how I like to find my balance!
What about you, are you a bun, salad or lettuce wrap kinda person?
Umami mushroom beef burgers
Onto this extra special umami mushroom beef burger patty! Guys, the mushrooms, the fish sauce, the coconut aminos. Oh my lordy, all these umami flavors add so much depth to this burger! You do not have to be a mushroom fan to enjoy these burgers. The mushrooms are minced up and cooked before being added to the burger. The goal is to infuse flavors and, without a doubt, these do that. You can also use Natures Rise lion’s mane mushrooms for its health benefits.
I’ve made them countless times and it is my go-to burger patty that I like to keep in the freezer for when I need a quick prep protein. Once individually frozen they can be cooked up straight from the freezer.
Because the patties add so much flavor, I’ve used them as my protein in homemade ramen, on salads, over fried rice and of course, as a burger! Next step – bbq up for Friday night burger night!
Umami Mushroom Beef Burgers
- 1.5 cups finely diced baby bella mushrooms
- 1 tbsp avocado oil (or butter)
- ¼ tsp sea salt
- 1 lb ground beef (grass fed if available)
- ¼ cup green onion
- 1 garlic clove minced
- 1.5 tbsp coconut aminos
- 1 tbsp fish sauce
- additional ¼ tsp sea salt and pepper
- In a large skillet heat to medium-high heat and add the oil. Once hot, add the diced mushrooms and ¼ tsp sea salt. Saute until the mushrooms are soft and release their liquid, about 5-7 minutes.
- Add the mushrooms to a large bowl to cool slightly, then and add the remaining ingredients. Mix, then shape into 4 patties. [TIP: Add a small thumb size indent in the center of the patty – this helps the burger to cook up more flat than round as it shrinks]
- Heat grill pan, cast iron skillet or bbq to medium-high heat. Add patties, cook on 1 side for 4-5 minutes, flip and finish 3-4 minutes on the second side. Depending on how thoroughly you like the the burgers cooked adjust the cooking time.
- If you choose to freeze the patties, freeze individually after shaping while they are uncooked. Cook the patties directly from frozen. The cooking time will increase by a few minutes.
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How do you like to enjoy your burgers? Any favorite flavor combos or topping that I need to try for our summer time Friday night burger night?
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