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For a twist on the classic, we collaborated with the James Beard Foundation’s Blended Burger Project™ to create a burger made from ground beef and cremini mushrooms—grated and mixed right into the patties for an irresistible boost of savory flavor. Soy-glazed onion and Dijon mustard lend sweet, sharp flavor to balance the burgers’ richness.

Ethan Mick

with Roasted Onion & Marinated Cabbage

Beef & Mushroom Burgers

Ground Beef

Potato Buns

Cremini Mushrooms

Cabbage

Garlic

Sweet Onion

Vegetarian Worcestershire Sauce

Dijon Mustard

Soy Glaze

Panko Breadcrumbs

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. If necessary, peel the **garlic**, then finely chop. Using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the **mushrooms** on the large side of a box grater. Peel the **onion**; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut out and discard the core of the **cabbage**; thinly slice the leaves. Halve the **buns**.

Prepare the ingredients:

In a bowl, combine the **beef**, **grated mushrooms**, **Worcestershire sauce**, **breadcrumbs**, and **half the garlic paste**; season with salt and pepper. Thoroughly mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. Place in the refrigerator and let rest at least 5 minutes.

Form the patties:

While the patties rest, place the **onion rounds** on a sheet pan. Drizzle with olive oil; carefully turn to coat. Arrange in an even layer and roast 13 to 15 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a medium bowl. Add the **soy glaze**; stir to coat and separate the layers. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.

Roast & glaze the onion:

While the onion roasts, in a large bowl, combine **half the mustard**, **1 tablespoon of water**, and **as much of the remaining garlic paste as you’d like**. Whisk in **2 tablespoons of olive oil** until combined. Add the **sliced cabbage**; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Marinate the cabbage:

While the cabbage marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **rested patties**. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the patties:

Heat the pan of reserved fond on medium-high until hot. Add the **buns**, cut side down, and cook 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the **toasted buns**, **remaining mustard**, **cooked patties**, and **as much of the** **glazed onion as you’d like** (including any extra glaze from the bowl). Serve the **burgers** with the **marinated cabbage** on the side. Enjoy!