Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavourful, simple to make and a lighter alternative to a traditional beef burger. 

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 6


½ lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
½ cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles


1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, chicken, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt
3. Place patty on warmed bun and top with lettuce, tomato and red onion.



Beef and Mushroom Meatball Sliders

Recipe and photo by Living Lou.

Prep Time: 10 mins. | Cook Time: 45 mins.


4 oz white button mushrooms
1 clove garlic, minced
1 lb lean ground beef
1/3 cup bread crumbs
¼ cup chopped fresh parsley
1 egg
2 tbsp +1/4 cup barbecue sauce
½ tsp red pepper flakes (can omit)


1. Preheat oven to 350F. Grease a baking sheet with olive oil.
2. In a food processor, process mushrooms and garlic.
3. In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
4. Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
5. Brush with remaining ¼ cup of barbecue sauce.
6. Bake in oven for 35-45 minutes or until fully cooked.

Southwest Turkey Burgers on a Portobello Mushroom “Bun”

Recipe courtesy of Christina from Strawberries For Supper.

Prep Time: 10 mins. | Cook Time: 15 mins.


2 lbs ground turkey
2 tbsp grated onion
1/2 cup corn flakes
1/4 cup cilantro, finely chopped
1 tbsp Dijon mustard
1 egg, lightly beaten
1/2 lime, zest and juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp fine sea salt
1/2 tsp chipotle chili powder
1/2 tsp pepper
2 tbsp vegetable oil for brushing on patties before grilling
8 portobello mushrooms
sliced Monteray Jack cheese (optional)
2 tbsp olive oil


1. In a small food processor, blitz the corn flakes until they are almost a powder and set them aside.
2.  Mix all the other ingredients together (grated onion, mustard, cilantro, spices, salt and pepper) with a fork except for the corn flakes, cheese and vegetable oil.
3.  Add half of the corn flakes and mix it well with the turkey. If the turkey mixture is still too soft to easily form into patties then add the rest of the corn flakes. Let the turkey mixture sit in the fridge for an hour before forming the patties.
4.  Cut eight squares of wax paper to place the patties on. Brush the wax paper with oil so the formed patties won’t stick to it and put them on a tray.
5.  Form the turkey mixture into 8 patties using a burger press or your hands. If you are using your hands then you should grease your hands as well. The turkey mixture is sticky.
6.  Heat the grill to a medium heat and drizzle some olive oil on the tops of the mushrooms (not the gills on the underside) and sprinkle the tops with salt and pepper. Cut the thick mushroom stem off to make a more flat surface on the underside of the mushroom.
7.  Put the burgers on the grill and cook for 5-6 minutes or until the sides seem cooked and the uncooked side starts to appear slightly juicy. Before you flip the burgers put the mushrooms on the grill with the gill side down.  Cook for 3 minutes and then flip them. Put the slices of cheese on the gill side of the mushroom (the underside).
8.  If the burgers are ready to be flipped they will release fairly easily from the grill. Flip them and cook for another 5 more minutes.
9.  When the burgers are cooked through to an internal temperature of 165°F (74°C) and the cheese is melted on the mushrooms, serve one burger on top of one mushroom as an open-face burger with your favourite toppings such as lettuce, tomato and mayonnaise.

Note Toppings shown in photo are:

Salsa Fresca: Chopped tomatoes, sweet onions, cilantro, lime juice and sea salt.Spicy Mayo: Mayonnaise, pinch of chipotle powder and lime juice.

Bacon Double Cheeseburger Tart

The Blend and Extend method blends finely chopped mushrooms with ground beef to extend portions and add another serving of vegetables to dinner.

Recipe by Angie of Friday Is Cake Night.

Prep Time: 10 mins. | Cook Time: 45 mins.


2 squares puffed pastry thawed
1 medium onion
2 tbsp olive oil
salt and pepper
4 thick slices of bacon
8-10 mushrooms
1 lb lean ground beef
Pizza sauce
1 cup shredded mozzarella and cheddar blend cheese
Arugula to garnish



1. Peel and slice the onion
2. In a large pan heat the olive oil over medium heat.
3. Add the onions to the oil, season with salt and pepper and cook until golden brown, about 20 minutes. Set the onions aside in a bowl.
4. Cook the bacon and dice into small pieces. Set aside
5. Clean the mushrooms and pulse in a food processor until finely chopped.
6. Add the mushrooms to the frying pan along with the ground beef. Cook until no longer pink.
7. Preheat the oven to 425 degrees.
8. Roll both squares of the puffed pastry into roughly 9×13 sizes
9. Top with pizza sauce, beef mixture, bacon and onions. Finish with the grated cheese and bake for 20-25 minutes.
10. Cool 5 minutes before slicing.
11. Garnish with Arugula.