Photo of Beef & portobello burgers by WW

Beef & portobello burgers

Total Time
25 min
15 min
10 min
Just 2 tablespoons of breadcrumbs and a small amount of reduced-calorie mayo are all it takes to bind these mushroom-and-beef patties together. The minced mushrooms add welcome earthy flavor while keeping the lean beef moist as the patties cook, plus they lighten the mix for a super tender and juicy burger. Double the recipe so you have leftover cooked patties. Crumble a cooked patty into a lettuce leaf and sprinkle with reduced-sodium soy sauce or a splash of ponzu sauce and top with thinly sliced cucumber and sliced green onions for an easy Asian-style lettuce wrap. Or break up a cooked burger over spiralized zucchini noodles sauced with marinara for a quick-and-healthy spin on bolognese pasta.


Portabella mushrooms

6 oz, caps

Uncooked 93% lean ground beef

¾ pound(s), (7% fat or less)

Whole wheat breadcrumbs

2 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Canola oil

1 tsp

Reduced calorie mayonnaise

¼ cup(s)


2 Tbsp, chopped


1 clove(s), minced

Light hamburger bun

4 item(s), split


4 slice(s), thick slices


4 leaf/leaves, large, green variety


  1. Place mushrooms in food processor and pulse until minced. Transfer mushrooms to large bowl. Add beef, bread crumbs, salt, and pepper and stir to combine. With damp hands, shape mixture into 4 (½-inch-thick) patties.
  2. Heat oil in large skillet over medium-high heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of burgers registers 160°F, about 10 minutes.
  3. Meanwhile, stir together mayonnaise, basil, and garlic in small bowl.
  4. Spread mayonnaise mixture evenly on tops of buns. Serve burgers in buns and top evenly with tomato slices and lettuce leaves.
  5. Serving size: 1 garnished burger