This crazy flavorful burger gets some good-for-you brownie points for including roasted mushrooms and sauteed kale, a tribute to the Blended Burger Project™. This initiative is part of a nationwide effort, spearheaded by the James Beard Foundation, to lighten up burgers without sacrificing juiciness or taste.

Leslie Kelly


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Place mushrooms in a food processor; pulse until finely chopped. Transfer to a roasting pan. Drizzle 2 tablespoons olive oil on top and mix. Sprinkle with salt.

  • Bake in the preheated oven until tender, about 10 minutes. Cool to room temperature, about 15 minutes.

  • Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add kale; cook and stir until just wilted, 2 to 4 minutes. Let cool slightly, about 5 minutes.

  • Transfer kale to the food processor; pulse until finely chopped.

  • Combine mushrooms, kale, Italian sausage, and harissa in a bowl; mix together by hand. Form into 4 patties, taking care not to pack them too firmly.

  • Heat an oven-safe grill pan or cast iron skillet over medium-high heat. Add patties; cook until browned, about 5 minutes. Flip.

  • Transfer grill pan to the oven and continue cooking until second side is browned, about 8 minutes. Place a slice of mozzarella cheese on top of each patty and broil until cheese melts, about 1 minute.

  • Serve patties on toasted buns with marinara sauce.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

599 calories; 39.5 g total fat; 56 mg cholesterol; 1856 mg sodium. 35.3 g carbohydrates; 25.8 g protein; Full Nutrition