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Load the work bowl with mushrooms and pulse 5 times until chopped.
Saute the chopped mushrooms until softened and any excess liquid has evaporated. Set aside and let the mushrooms cool completely.
Cut the meat into cubes. Load the work bowl with 1/4 pound of meat, pulse 10 times, and transfer ground meat to a clean mixing bowl. Repeat with the remaining cubed meat.
Add onion and garlic to the work bowl, pulse 5 times, and transfer to the meat mixture.
Transfer cooled mushrooms to the meat mixture.
Add sauce, salt, and pepper, and mix all ingredients until combined.
Divide and form into 4 burger patties. Transfer to a tray, cover, and chill in the fridge for 1 to 2 hours to firm up patties.
Cook on a pan to the desired doneness.
Recipe: Blended Mushroom and Beef Burger
Serving in this recipe: 4
|Total Fat: 3 g||4%|
|Saturated Fat: 1.5 g||5.3%|
|Cholesterol: 36 mg||12%|
|Sodium: 275.6 mg||11.5%|
|Total Carbs: 4 g||1.3%|
|Dietary Fiber: 0 g||1.8%|
|Sugar: 1 g|
|Protein: 13 g||26.5%|
|Vitamin A: 0.1%||Vitamin C: 4.7%|
|Calcium: 2.3%||Iron: 10.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.