Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I like to add chopped mushrooms to lean meats, such as bison, when making burgers - it helps keep the patties moist and delicious. For even more flavor, I add some onions, Cheddar cheese, and a touch of smoky spice to make these burgers complete.

Recipe Summary test

prep:
10 mins
cook:
6 mins
total:
16 mins
Servings:
4
Yield:
4 burgers
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Ingredients

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

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Combine bison, cumin, oregano, thyme, and chipotle in a bowl. Add mushrooms, Cheddar cheese, and onion; mix until well distributed. Season with salt and pepper. Divide mixture evenly into 4 sections and shape into patties.

  • Place patties on grill and reduce heat slightly. Grill until browned, 3 to 4 minutes. Flip over and grill until other side is browned, 3 to 4 minutes more. Serve on toasted whole wheat buns.

Cook's Note:

You can also cook the patties on a stovetop.

Nutrition Facts

283 calories; protein 28.4g; carbohydrates 21.7g; fat 9.2g; cholesterol 72.8mg; sodium 366.1mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2017
These are excellent and those were the first words out of my husbands mouth when he took his first bite too. Made this as written except that I used onion buns because they are our favorite. The recipe didn't specify to chop the mushrooms but I did so that they would be more fully incorporated. These are 5 star all the way! Thanks ChristineM! Read More
Rating: 5 stars
01/25/2021
We loved this - Granted I didn't make it exactly like the recipe because I couldn't get all the ingredients. I had a pound of bison, but my grocery didn't have any more. So I used a pound of Kobe ground beef and a pound of chopped portobellos (food processor chopping blade). Added a clove of minced garlic, cayenne, thyme, a little Worcestershire. Formed into 7 oz patties and let sit for little while to come to room temp and drain off some of the moisture from the mushrooms. Used carmelized onions on top of the cooked burgers. Really, my family said best burgers they ever had. Will definitely use this mushroom trick in the future. Yum Read More