Markon® Mushroom Burger

Markon® Mushroom Burger

Blended Burgers
Did you know that substituting mushrooms for just 1/4 of a recipe’s beef content reduces calories, fat and sodium by about a third, while adding an extra serving of nutrients to the plate.


  • 1 lb Ground Beef
  • 2 Ea Portabella Mushrooms
  • 10 Ea Crimini Mushrooms
  • 2 Tbsp Olive Oil
  • 2 cloves Peeled Garlic, minced
  • ¼ C Diced Yellow Onions
  • 2 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Dijon Mustard
  • ½ C  Wheat Breadcrumbs
  • 3 sprigs Thyme, remove stems
  • 1 tsp Paprika
  • 4 Ea Pretzel Buns, toasted
  • 4 leaves Premium Romaine
  • 8 slices Tomatoes
  • 4 slices Red Onions


  1. Pulse mushrooms (no stems) in food processor until finely ground like hamburger. Heat olive oil in pan. Add onions, garlic, mushrooms, and thyme; saute until mushrooms brown.
  2. Season with salt and pepper; place in refrigerator to cool. Place chilled mushroom mixture into large bowl. Add ground beef, soy sauce, mustard, breadcrumbs, and paprika. Combine and form into patties; refrigerate four hours to bind.
  3. Cook to desired temperature; place on bun. Add romaine, red onion, and tomatoes.

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