Mushroom Blend Burger Tips

Last Updated on April 27, 2026 by Lisa Keys

Want to build a better burger? Try my mushroom blend burger tips.

Living in Kennett Square, AKA, "the mushroom capital of the world" I can't help but get up close and personal with a variety of deliciously cultivated fresh picked mushrooms. Today, I want to share some tips for adding mushrooms to your next burger. It starts with the blend and works with beef, pork and even poultry.

To blend and build a better burger is a super simple process. Further, once you taste the combination you will never turn back to a full meat burger, sauce, meat ball or filling. Your recipes will be juicier and feel lighter.

For more umami flavor and juicer and lighter texture start blending mushrooms to meat 1:2. For every pound of ground meat include 8 ounces of mushrooms. This is what's recommended, but I find myself doing an even 1:1 blend as we love mushrooms that much.

How to prepare the mushroom burger blend

• First, rinse mushrooms to remove soil then using a salad spinner, spin them dry.
• Next, quarter the mushrooms and finely chop them in a food processor.
• Finally, sauté them until they have released all their liquid and begin to turn brown. Stir them often.
• Season the mushrooms any way you like and let them cool.

Add to your ground beef, chicken, pork or lamb and shape into burgers or meatballs. You can also replace some of the meat in your favorite bolognese sauce or add to a filling to make ravioli.

I hope you will give the mushroom blend or my slaw blend burger a try; let me know if you do. It's a healthy and delicious option and just for the record my family will not eat a burger any other way. BTW, it works with all kinds of mushrooms, but my favorite for the most flavor are cremini, shiitake and oyster.