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Epicurious

Belly Acres' Better Burger

By Rob Ray
Image may contain Burger and Food
Photo courtesy of Belly Acres/Rob Ray

Chef Rob Ray of Belly Acres in Memphis created this recipe as part of the Blended Burger Project™, a partnership with the James Beard Foundation that invites chefs to create delicious, nutritious, and sustainable burgers by blending mushrooms with meat. For his burger, Ray combines button mushrooms with beef for a juicy patty, and tops it with a zesty Ginger-Lime Mayonnaise and pickled summer squash, but feel free to top them with your own preferred pickles.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 4 burgers

Ingredients

Ginger-Lime Mayonnaise:

3/4 cup Duke’s brand mayonnaise
2 1/4 teaspoons soy sauce
1 tablespoon minced ginger
2 1/4 teaspoons honey
2 tablespoons lime juice
Pinch red pepper flakes

Mushroom-Beef Patties and serving:

1 tablespoon olive oil
9 1/2 ounces chopped button mushrooms
1 ground pound beef
Salt and pepper
4 hamburger buns
Lettuce and pickles, for serving

Preparation

  1. Make the Ginger-Lime Mayonnaise:

    Step 1

    Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.

  2. Make the burgers:

    Step 2

    Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.

    Step 3

    Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.

    Step 4

    Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.

    Step 5

    Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.

TagsBurgerButton MushroomMushroomVegetableGround BeefBeefMeatMainDinnerDairy FreeNut FreeEasyGrillingSauteEpicurious

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