Beef & Mushroom Sliders
The mushrooms in this recipe aren't just for flavor—they replace half the ground beef. The flavor of the mushrooms complements the beef, so you end up with a seriously satisfying slider.
- 2 pkgs (8 oz./250 geach) white or cremini mushrooms
- 8 oz. (250 g) 80 or 85% lean ground beef
- 1 egg
- ½ cup (125 g) panko bread crumbs, plus additional for sprinkling
- salt and pepper
- 8–10 Slider buns, bibb lettuce leaves, or pita pockets
- Optional toppings: sliced tomato, Swiss cheese, pickles
Combine the mushrooms, beef, egg, and panko in a large bowl. Use the Mix ‘N Masher to mix until well combined.
Heat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
Place the slider insert into the base of the Burger & Slider Press and sprinkle with panko. Place about ¼ cup (50 mL) of the meat mixture into the press and release onto a Flexible Cutting Mat. Repeat to make 8–10 sliders.
Grill the sliders for 3–5 minutes per side, or until the centers of the sliders are no longer pink and the internal temperature reaches 165°F (74°C). Serve on buns or lettuce wraps.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving (2 sliders): Calories 200, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 40 mg, Sodium 60 mg, Carbohydrate 11 g, Fiber 1 g, Sugars 2 g, Protein 14 g
Sprinkle a little Crushed Peppercorn & Garlic Rub on the base of the Slider Press in between each burger.
You can use the Nonstick Double Burner Grill to grill the buns and sliced onions to top the burgers.