Double-Decker Mushroom Beef Burgers


by: Dina

Make your mince go further with the tasty addition of mushrooms. Not only does it cut on fat and calories, but also your pound! A really good way to get fussy kids to eat well!


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serves: 4

4 portabello mushrooms (3-4 inches across)

1/3 cup extra virgin olive oil

1 tablespoons Dijon mustard

1 tablespoons soy sauce

1/2 teaspoon freshly ground black pepper

1 1/2 pounds ground chuck [80% lean]

1 teaspoon soy sauce

1/2 teaspoon granulated onion

1/4 teaspoon freshly ground pepper

1/2 teaspoon kosher salt

4 hamburger buns

1 tablespoons unsalted butter, melted

4 leaves lettuce


Nutrition Facts
Double-Decker Mushroom Beef Burgers

Servings Per Recipe: 4

Amount per Serving

Calories: 704

  • Total Fat: 56.4 g
  •     Saturated Fat: 17.7 g
  •     Trans Fat: 2.2 g
  • Cholesterol: 128.6 mg
  • Sodium: 901.8 mg
  • Total Carbs: 15 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 3.6 g
  • Protein: 34 g

how is this calculated?

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1.  Remove mushroom stems and discard; wipe mushroom caps with a damp paper towel. Scrape out the dark gills with a teaspoon and discard. In a small bowl, whisk together the oil, mustard, soy sauce, and pepper. Brush the mushrooms generously on both sides with this mixture.

2.  In a medium bowl, gently mix the ground chuck, soy sauce, granulated onion, pepper, and salt. Shape into 4 patties, each about 3/4 inch thick.

3.  Grill the mushrooms over Direct High heat until tender, 12 to 15 minutes, turning and basting occasionally with the oil mixture. Grill the patties over Direct High heat until medium, 8 to 10 minutes, turning once. Brush the cut sides of the hamburger buns with melted butter and grill over Direct Medium heat until toasted, about 30 seconds. Build the burgers on the buns with mushrooms, lettuce, and ketchup. Serve warm.

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