The secret to a juicy summertime burger? Fresh mushrooms mixed into the beef. It’s grill perfection!
- 1 Tbsp. olive oil
- 1 lb. finely minced cremini mushrooms
- 3 sprigs fresh thyme
- 1 egg
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/2 cup finely diced white onion
- 3 cloves garlic, minced
- 2 tsp. salt
- 1 tsp. black pepper
- 2 lbs. ground beef
Finely dice mushrooms or gently pulse in food processor.
Heat oil in a saucepan. When hot, add the minced mushrooms. Sautée for two minutes and add fresh thyme. Continue cooking until moisture evaporates. Lightly season with salt and black pepper and set aside.
Whisk egg in a metal mixing bowl. Add mushroom/thyme mixture, mustard, Worcestershire, onion, garlic, salt and black pepper. Whisk again.
Mix in ground beef. Try to avoid overworking during this process as this will make the burgers tough. Form 6-8 balls and shape into burger patties. Press a small dimple in the center of each patty so they don’t puff up while cooking. Place on parchment-lined baking tray and chill in refrigerator for 30-45 minutes.
Cook on heated cast iron skillet (coated with a thin layer of canola oil) or cook on the grill to desired doneness.