Add these umami mushroom beef burgers to your next BBQ night. The flavors are out of this world and will be a standout burger, or a fantastic protein topper for your next meal!
Yesterday felt like a small celebration — after nearly three years without a barbecue, we finally have one at home again. Food cooked over the grill simply tastes better, and I’ve decided to make burger Fridays a summer tradition. So far we’ve enjoyed three different takes: bacon-studded patties served on salads, lake-cabin grilled burgers, and blue cheese burgers wrapped in lettuce with tomato, dill pickle kraut and ketchup, plus sweet potato fries and roasted Brussels sprouts on the side. Friday nights have been delicious.
I like to vary our burger nights, sometimes by changing seasonings, other times by adding extra flavors or special toppings. I’ll serve patties on a bun, over a salad, or wrapped in lettuce depending on sides and mood — if I have sweet potato fries or crispy potato bites, I often opt for a lettuce wrap or salad to balance the plate.
What about you — are you a bun, salad, or lettuce-wrap person?
Umami mushroom beef burgers
Now for the star: the umami mushroom beef burger patty. Finely diced and sautéed mushrooms combined with coconut aminos and fish sauce create a deep, savory profile that transforms a simple beef burger into something extraordinary. You don’t need to be a mushroom lover to enjoy these — the mushrooms are cooked and minced so they meld into the patty, adding flavor without a strong mushroom texture. I often make extra patties and keep them frozen for quick meals; they cook well straight from the freezer with only a few extra minutes.
These patties are versatile: use them in homemade ramen, on salads, over fried rice, or of course as classic burgers hot off the grill. They’re my go-to when I want bold flavor with minimal fuss. Next up — grilling them on Friday night.
Umami Mushroom Beef Burgers
Ingredients
- 1.5 cups finely diced baby bella mushrooms
- 1 tbsp avocado oil (or butter)
- 1/4 tsp sea salt
- 1 lb ground beef (grass-fed if available)
- 1/4 cup green onion, chopped
- 1 garlic clove, minced
- 1.5 tbsp coconut aminos
- 1 tbsp fish sauce
- additional 1/4 tsp sea salt and black pepper
Instructions
- Heat a large skillet over medium-high heat and add the oil. Once hot, add the diced mushrooms and 1/4 tsp sea salt. Sauté until the mushrooms soften and release their liquid, about 5–7 minutes.
- Transfer the mushrooms to a large bowl to cool slightly. Add the ground beef, green onion, minced garlic, coconut aminos, fish sauce, and additional 1/4 tsp sea salt and pepper. Mix gently to combine, then shape into four patties. Tip: press a small thumb-sized indent into the center of each patty so they cook flatter and shrink less.
- Preheat a grill pan, cast iron skillet, or outdoor grill to medium-high. Add the patties and cook on one side for 4–5 minutes, flip, then cook another 3–4 minutes on the second side. Adjust time to reach your preferred doneness.
- To freeze for later: shape uncooked patties and freeze individually. Cook from frozen and allow a few extra minutes of cook time.
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How do you like to enjoy your burgers? Any favorite flavor combinations or toppings I should try for our Friday night burger nights?
Heather
