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This mushroom blended graffiti burger mixes finely chopped cremini mushrooms into the beef for a juicier, more savory patty with less fat and a deep, earthy flavor. Each burger is piled with a colorful “graffiti” of toppings: a bold sriracha mayo drizzle, tangy pickled red onions, crisp lettuce, and melty cheddar. It’s a fun, eye-catching burger that comes together in about 35 minutes.

Ingredients

  • 1 lb (454 g) ground beef, 80/20
  • 8 oz (225 g) cremini mushrooms, finely minced or pulsed in a food processor
  • 1 tablespoon olive oil, for cooking the mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon neutral oil, for the pan or grill
  • 4 brioche hamburger buns, toasted
  • 4 slices sharp cheddar cheese
  • For the graffiti sauce: 1/3 cup (75 g) mayonnaise
  • For the graffiti sauce: 1 tablespoon sriracha
  • For the graffiti sauce: 1 teaspoon lime juice
  • For the graffiti sauce: 2 tablespoons ketchup, for a second color swirl
  • For the graffiti sauce: 1 tablespoon yellow mustard, for a third color swirl
  • 1/2 cup (60 g) quick pickled red onions
  • 4 leaves butter lettuce
  • 1 large tomato, sliced
  • Dill pickle chips, for topping

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the minced mushrooms and cook for 6 to 8 minutes, stirring often, until all the moisture has evaporated and they are golden brown. Stir in the garlic and cook for 30 seconds. Transfer to a plate and cool for 10 minutes.
  2. In a large bowl, combine the ground beef, cooled mushrooms, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper.
  3. Mix gently with your hands until just combined. Avoid overmixing so the patties stay tender.
  4. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick, slightly wider than the buns. Press a shallow dimple into the center of each. Chill for 10 minutes.
  5. Make the graffiti sauce: stir the mayonnaise, sriracha, and lime juice together in a small bowl. Spoon the ketchup and mustard into separate small squeeze bottles or zip-top bags with a corner snipped off.
  6. Heat a cast iron skillet or grill over medium-high heat and lightly brush with the neutral oil.
  7. Cook the patties for 4 to 5 minutes on the first side without pressing. Flip and cook 3 to 4 minutes more, until the internal temperature reaches 160°F (71°C). Add the cheddar during the last minute and cover to melt.
  8. Spread the sriracha mayo on the toasted bun bases. Layer with lettuce, tomato, the cheeseburger patty, pickled red onions, and pickle chips.
  9. Add the “graffiti”: drizzle zigzags and swirls of ketchup, mustard, and extra sriracha mayo over the top of the patty and onto the bun tops. Close the burgers and serve immediately.

Notes

  • Cook the mushrooms until completely dry. Excess moisture will make the patties fall apart and steam rather than sear.
  • Cremini mushrooms are ideal, but white button or shiitake mushrooms also work. Finely mince them so they blend into the beef.
  • The blend swaps part of the beef for mushrooms, which lowers the fat and calories while keeping the burgers juicy.
  • Make ahead: shape the patties and refrigerate, covered, for up to 24 hours. Cook the mushrooms up to 2 days ahead.
  • Freezing: stack raw patties with parchment between them and freeze for up to 3 months. Thaw overnight in the fridge.
  • Storage: refrigerate cooked patties in an airtight container for up to 3 days.
  • Variations: swap in pepper jack, add crispy bacon or a fried egg, or use a lettuce wrap instead of a bun.

Nutrition

Find it online: https://thefamilycooking.com/mushroom-blended-graffiti-burger/