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Beef & Mushroom Burgers
with Roasted Onion & Marinated Cabbage
35 MIN
2 Servings
From the Test Kitchen
For a twist on the classic, we collaborated with the James Beard Foundation’s Blended Burger Project™ to create a burger made from ground beef and cremini mushrooms—grated and mixed right into the patties for an irresistible boost of savory flavor. Soy-glazed onion and Dijon mustard lend sweet, sharp flavor to balance the burgers’ richness.
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NutritionPER SERVING
-
Calories810 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop. Using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the mushrooms on the large side of a box grater. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the buns.
2
Form the patties:
In a bowl, combine the beef, grated mushrooms, Worcestershire sauce, breadcrumbs, and half the garlic paste; season with salt and pepper. Thoroughly mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. Place in the refrigerator and let rest at least 5 minutes.
3
Roast & glaze the onion:
While the patties rest, place the onion rounds on a sheet pan. Drizzle with olive oil; carefully turn to coat. Arrange in an even layer and roast 13 to 15 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a medium bowl. Add the soy glaze; stir to coat and separate the layers. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.
4
Marinate the cabbage:
While the onion roasts, in a large bowl, combine half the mustard, 1 tablespoon of water, and as much of the remaining garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until combined. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Cook the patties:
While the cabbage marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the rested patties. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
6
Toast the buns & serve your dish:
Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and cook 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining mustard, cooked patties, and as much of the glazed onion as you’d like (including any extra glaze from the bowl). Serve the burgers with the marinated cabbage on the side. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If necessary, peel the garlic, then finely chop. Using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the mushrooms on the large side of a box grater. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the buns.
2
Form the patties:
In a bowl, combine the beef, grated mushrooms, Worcestershire sauce, breadcrumbs, and half the garlic paste; season with salt and pepper. Thoroughly mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. Place in the refrigerator and let rest at least 5 minutes.
3
Roast & glaze the onion:
While the patties rest, place the onion rounds on a sheet pan. Drizzle with olive oil; carefully turn to coat. Arrange in an even layer and roast 13 to 15 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a medium bowl. Add the soy glaze; stir to coat and separate the layers. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.
4
Marinate the cabbage:
While the onion roasts, in a large bowl, combine half the mustard, 1 tablespoon of water, and as much of the remaining garlic paste as you’d like. Whisk in 2 tablespoons of olive oil until combined. Add the sliced cabbage; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
5
Cook the patties:
While the cabbage marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the rested patties. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
6
Toast the buns & serve your dish:
Heat the pan of reserved fond on medium-high until hot. Add the buns, cut side down, and cook 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, remaining mustard, cooked patties, and as much of the glazed onion as you’d like (including any extra glaze from the bowl). Serve the burgers with the marinated cabbage on the side. Enjoy!
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