These blended burgers combine ground beef with whole grains and vegetables to bring more plants to your plate without giving up the meat. Mushrooms bring that umami flavor that you crave while the quinoa gives a little extra protein and fiber.


  • 10 oz raw button, cremini, or baby bella mushrooms
  • 2 tsp olive oil
  • 1 lb ground beef (85 or 93% lean)
  • 1/2 cup cooked quinoa
  • 1 garlic clove, minced
  • 1 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Kosher salt
  • Freshly ground black pepper
  • 6 burger buns
  • For serving: avocado slices, sliced tomato, lettuce, onions, ketchup, and mustard or your other favorite condiments.


  1. Dice mushrooms and saute in olive oil until soft and they are dark brown, about 5-7 minutes. Stir occasionally while cooking. Remove from heat.
  2. Place ground beef, quinoa, minced garlic, onion powder, worcesteshire sauce, salt, and pepper in a large bowl. When the mushrooms are cool enough to handle add them to the bowl. Mix until ingredients are blended.
  3. Form 6 patties and place on a plate or sheetpan. Cover and refrigerate for at least 4 hours, up to 24. If chilling overnight, put in an airtight container.
  4. When it's time to cook them, heat grill or stove to medium high and cook until your desired doneness, approximately 5 minutes per side for medium.
  5. Serve with your favorite toppings and condiments.


The chill time is important to keep the burgers well formed when cooking. You can leave them in the refrigerator up to 24 hours. If you plan to leave them overnight, I recommend putting them in an airtight container.

soucre: sarahgoldrd