1/2 lb ground chuck
8 oz Kitchen Pride mushrooms, sliced
1/4 cup green onions
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Pepper
1 egg white
Burger toppings of your choice - we used cheddar cheese, lettuce, tomatoes, pickles, ketchup, & mustard.
It's all about the trend to blend with our blended burger. We are having so much fun trying all the blended burgers the Texas area chef's have created for the James Beard Blended Burger Project, we thought we would create our own to show you how easy it is.
We are sure many of you are asking "WHY Blend?" We are going to give you 3 reasons and you tell us what is most important to you.
1. For better health. The blend helps you trim fat, calories and salt intake without compromising the flavor.
2. For sustainability. "One million pounds of mushrooms can grow in the space of just an acre, require minimal water and are ready to harvest in just a matter of days, making them one of the most earth-friendly and renewable crops available."
3. Saving your dollar. Mushrooms help bulk up the portion size of your burger without the higher cost.
Start by placing your 8 oz of Kitchen Pride mushrooms into a food processor and finely chop. Add 1/2 lb of meat into food processor and blend together. Add green onions, seasonings, and egg whites and blend until all ingredients are mixed well.
Remove mixture from food processor and make 4 blended burger patties.
Add 1/2 tbsp of olive oil to skillet (or place burgers on grill, whichever you prefer).
Cook blended patties 4 minutes on each side, or until burgers are cooked to your liking.
Ready to serve! Enjoy.
Place burgers on buns and top with whatever you choose!