Mushroom Burgers with Spiced Ketchup

Total Time
20 min
5 min
15 min
You can make in advance. Store the patties, tightly covered, in the refrigerator for up to 24 hours — the mushroom flavor will become even more intense.

dried porcini mushrooms

1 oz, chanterelle, or black trumpet mushrooms

cremini mushroom(s)

5 large, fresh, or white variety, sliced

uncooked 95% lean ground beef

1 pound(s)

dried parsley

2 tsp

dried tarragon

1½ tsp

table salt

1 tsp

onion powder

½ tsp

black pepper

tsp, freshly ground, or to taste


2 Tbsp

ground allspice

½ tsp

ground cloves

¼ tsp

garlic powder



  1. Place the dried mushrooms and sliced mushrooms in a food processor fitted with the chopping blade or a blender; pulse until finely ground. Transfer to a medium bowl and combine with the beef, parsley, tarragon, salt, onion powder, and pepper. Shape into 4 burgers.
  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the burgers and cook, turning once, until an instant-read thermometer inserted in the side of a burger registers 160°F, about 8 minutes.
  3. Meanwhile, mix the ketchup, allspice, cloves, and garlic powder in a small bowl until smooth. Serve the burgers with the spiced ketchup on the side. Yields 1 burger patty with scant 2 teaspoons spiced ketchup per serving.
Dried mushrooms are available in the produce section of most supermarkets.

A happier, healthier you starts here