Mushroom burgers with spiced ketchup

Total Time
25 min
10 min
15 min
A mix of dried and fresh mushrooms are combined with lean ground beef to create a burger that you won’t soon forget. The mushrooms not only add their earthy, umami-rich flavor, but they help keep the burger patties juicy as they cook. Shape the beef and mushroom mixture into patties with an even thickness so that they will all be ready at the same time. You can make these burgers in advance. Store the patties, tightly covered or in an airtight container, in the refrigerator for up to 24 hours—the mushroom flavor will become even more intense with the extra time.


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.