There are ways to make a burger, but because of the secret ingredients and cooking tips in this recipe, you'll never have a better hamburger than this! Super moist and juicy, packed with flavor, incredible texture - you will be blown away.

Why this recipe is so great:

Secret ingredient: No one will ever know that mushrooms are mixed into this burger. They serve two purposes - to add moisture and a bit more nutrition. The butter and bacon in the middle sure don't hurt the flavor either!
Juicy and flavorful: Words simply cannot describe how delicious these burgers are. I've been making homemade burgers for decades, constantly tweaking my methods, until this recipe was finalized.

Ingredients needed:

Exact quantities are listed in the recipe card below, but here is a summary.

Lean ground beef: 100% grass fed and at least 85% lean ground beef recommended. This recipe works great with elk as well. You must use a lean ground beef because of the added butter and bacon.
Mushrooms: Regular button or baby bella
Butter: Go ahead and use the good stuff. I always use Kerrygold when I make my burgers.
Cooked bacon: My favorite is the Uncured Black Forest Bacon and I cook the bacon in the oven.
Seasoning: You can use my One Spoon Dry Rub. Traeger also makes a really good seasoning mix.

ingredients needed to make the best hamburgers

How to make the hamburger patties:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

Grind mushrooms: Remove stems, brush off any dirt, and run mushrooms through the food processor until they resemble ground beef.
Combine: Mix together the mushrooms with the ground beef. The best way is just to use your hands.
Divide: For evenly sized hamburgers, divide the meat into four equal portions.
Form patties: I highly recommend using a burger press. For each patty, add half of the mushroom beef blend to the bottom of the press, top with butter and bacon pieces, cover with remaining mushroom beef blend, and press to shape.

ground mushrooms in food processor — grind mushrooms

ground beef with ground mushrooms — grind mushrooms

How to cook perfect burgers:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

Season: Just prior to cooking, coat both sides of patties with seasoning mix and pepper.
Cook: Hamburgers can definitely be cooked on a grill, but my preferred method is to cook them on a griddle. Once the griddle pan is heated through, add the burger patties and flip only once when the bottom has browned.
Add cheese: If making cheese burgers, add slices just after turning.

uncooked hamburger patties — season both sides of patties

seasoned hamburger patties cooking on griddle — season both sides of patties

Recipe tips for perfect results:

Internal temperature of burgers: Unlike a juicy steak, hamburgers really should be cooked to at least a medium done state (unless you grind your own meat). Use an accurate thermometer to ensure the middle of the burger reaches 160°F. Because of the mushrooms, butter, and bacon, they definitely do not need to be rare or medium rare to be deliciously juicy.
Toast the buns: A perfect hamburger bun completes this insanely delicious hamburger. Just after the burgers are removed from the griddle, lightly butter both sides of the buns and place them face down on the hot greasy griddle and toast for just a minute.
Storage and reheating: For best results, do not add cheese if burgers are going to be stored and reheated. To store, refrigerate in air-tight container and eat within 3-5 days. To reheat, cook both sides on griddle over low heat or in microwave at 50% power in one minute increments until heated through.

Serve these burgers with:

Fries: You can't go wrong with homemade Potato Wedge Fries, Oven Baked Rosemary Garlic Fries, or crisp Air Fryer French Fries.
Sauces: Sure, ketchup and mustard are great on a hamburger, but what about Basil Garlic Aioli, Chipotle Aioli, or a quick and easy Southwestern Fry Sauce.
Toppings: I like to keep it simple and usually go with my homemade refrigerator pickles, sliced raw onion or pickled onion, and lettuce.

hamburger patty covered in melted cheese

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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Ingredients

▢ 1 pound ground beef (85% or leaner, grassfed (recipe would also be great with elk))
▢ 6 large mushrooms ((button or baby bella, stems removed and dirt brushed off))
▢ 2 slices cooked bacon (chopped (can use more bacon if preferred))
▢ 2 tablespoons butter (Kerrygold recommended)
▢ 1 teaspoon dry rub seasoning (use your favorite dry rub or replace with kosher salt)
▢ 1 teaspoon pepper (freshly ground)

Instructions

Form the burger patties:

Preheat griddle to medium high heat.
Run mushrooms through food processor until they are finely ground and resemble ground beef.
Combine ground mushrooms with ground beef. Divide into four equal portions.
Using a burger press (highly recommended, but you can also form burger patties by hand), press half of the amount for one burger patty into the bottom. Add about a quarter of the chopped bacon and a quarter of the butter to the center of the patty. Top with the remaining ground beef mushroom mixture. Press to form patty. Transfer to a cutting board. Continue with remaining ingredients until you have four patties.
Combine dry rub seasoning and pepper. Sprinkle half of this mixture on top of the formed burger patties. Use a spatula to turn them over and add the seasonings to the other side of the patties.

Cook the burgers:

Add the burgers to the preheated griddle. Cook until the bottoms start to brown. This should take about 5 minutes. Flip.
If adding cheese, place the slices on top of the burgers now. Loosely tent with foil if cheese needs help melting.
Cook until the bottoms of the burgers have browned and the internal temperature of the burger is about 155-160°F.
Serve with a soft bun and your favorite toppings.

Notes

Nutritional information is based on one burger patty without cheese, bun, or toppings.

NUTRITION INFORMATION

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