Mushroom-Blended Burger with Roasted Peppers
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Mushroom-Blended Burger with Roasted Peppers

Vegetables on the inside and out give these burgers a healthy twist. Meaty mushrooms add moisture to lean ground beef in this blended burger. A vegetable grill pan is the ideal tool to caramelize sweet peppers and onions over the fire for a tasty topping.
Course: Lunch
Keyword: burgers, mushrooms, roasted peppers
Servings: 4
Calories: 411kcal
Author: Kimberly Lord Stewart


  • ½  pound cremini or white button mushrooms
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound lean ground beef
  • ½ teaspoon salt
  • 1 onion, peeled, cut into eighths
  • 8 sweet mini peppers; tops cut off, seeded and cut in half lengthwise
  • Salt and pepper to taste
  • 4 tablespoons feta cheese, crumbled
  • 4 whole-grain buns


  • Vegetable grill pan
  • Heat grill to 500°. Finely dice half the mushrooms or gently pulse in food processor. Heat 1 tablespoon olive oil in a skillet, and add mushrooms. Sauté 5–7 minutes, until golden brown and the liquid has cooked down. Remove mushrooms from pan, and place in a medium-sized bowl. Cool 5 minutes.
  • Add ground beef and salt, and mix until combined. Form four patties.
  • Place onions and peppers in the vegetable grill pan, plus remaining half of mushrooms, sliced thick. Set over a large plate to prevent olive oil from dribbling out. Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
  • Place vegetable grill pan and burgers on grill. Frequently turn the vegetables, and cook until well-roasted and slightly charred.
  • Cook burgers 3–4 minutes on each side for medium well, 5–6 minutes for well done. Top with feta cheese, peppers, onions and sliced mushrooms during the last few minutes.
  • Serve with peppers and onions on whole-grain buns.


Calories: 411kcal | Carbohydrates: 28g | Protein: 29g | Fat: 20g | Sodium: 608mg | Fiber: 4g | Sugar: 5g