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Juicy Beef and Mushroom Burgers


  • 2 pounds 95% extra lean ground beef
  • 1 pound white button or Portobello mushrooms, finely chopped
  • 1 large onion, finely chopped
  • 2-4 garlic cloves, finely minced
  • 2 teaspoons Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 2-4 tablespoons whole grain or Panko breadcrumbs
  • Pinch salt and pepper
  • 8 whole grain hamburger buns
  • Sliced tomato, onion and lettuce leafs


Saut√© onions, garlic and mushrooms in a large nonstick frying pan sprayed with cooking spray over medium high heat for 3-5 minutes, stirring; drain any excess liquid and place in a large bowl.  Add ground beef, egg white, salt, pepper, Worcestershire sauce and bread crumbs; thoroughly combine.  Form ground beef mixture into eight patties; add more bread crumbs if needed to form patties. Cover and refrigerate for 20-30 minutes. 

Using the same nonstick frying pan over medium high heat, cook burger, 4-5 minutes per side or until internal temperature reaches 160 F. 

Serve burgers on whole grain buns garnished with a slice of tomato, onion and  lettuce leaf.

Yield: 8 burgers

Nutritional Information

Amount Per Serving:
Calories: 342
Calories from fat: 77 (24%)
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 69mg
Sodium: 300mg
Total Carbohydrates: 34g
Dietary Fiber: 6g
Protein: 36g

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