These mushroom beef burgers are so easy to make. Ground beef is cooked with sauteed mushrooms, onions and spices to create a budget-friendly homemade burger. Add your favorite toppings to create the perfect juicy burger for your tastes.

These burgers go great with almost any side dish. I like to serve them with air fryer brussels sprouts, classic potato salad, or my honey dijon quinoa salad.

Burger with lettuce, ketchup, onion, pickle and mushroom beef burger. Bowl of white mushrooms in background.

Easy Homemade Burgers

This recipe uses ground beef with chopped onion and mushrooms to create a delicious healthy beef patty.
Homemade burgers are incredibly easy to make and cost less than the pre-made versions. You can cut down costs even more by adding mushrooms and onion to stretch out the meal. Or skip ground beef altogether and try our vegetarian black bean burger recipe.
These mushroom burgers taste great with any toppings. I served mine with gluten-free hamburger buns, romaine lettuce, mayonnaise, ketchup, sliced red onion, tomato slices and pickles.
For a low-carb option, skip the burger bun and make a lettuce wrap. All you need is a large head of romaine lettuce.
Leftover burgers can be chopped up and used in our burger salad bowl recipe for lunch.
Serve these burgers with crispy potatoes like our tex mex potato wedges, or an easy healthy salad like our avocado quinoa coleslaw or our bacon ranch potato salad.

Carton of white mushrooms, yellow onion, garlic bulb, bag of ground sage, and package of lean ground beef.

Recipe Ingredients

GROUND BEEF: This recipe uses a 1 ½ lb package of ground beef.
VEGETABLES: You’ll need lots of mushrooms, minced garlic, and one diced white onion.
SPICES: This recipe keeps things simple with dried sage, salt and pepper.

Burger patty sitting on lettuce and a bun with sliced onion and pickles in the front.

How To Make Mushroom Beef Burger Patties

Chop the mushrooms, dice the onion and mince the garlic.
Add onions and garlic to a frying pan with a bit of oil. Sautee until onion turns translucent. Add in the mushrooms and fry until they shrink in size and begin to slightly crispen.
Mix ground beef, mushroom, onion, and spices in a medium bowl according to the full recipe instructions below.
Measure ½ cup and form it into a patty with your hands. Gently flatten.
Cook in a large frying pan over medium-high heat or barbecue for 3-4 minutes on each side fully cooked. Serve with your favorite toppings.

Stack of three mushroom beef burgers on lettuce on a plate.

Recipe Tips

Divide the ground beef mixture using a measuring cup to get equal patties. I like to use ½ cup for each patty and gently flatten it between my hands.
While cooking in a large skillet, flip burger patties slow and gently to avoid the burger breaking. Homemade burgers (especially ones without egg and bread crumbs) are more delicate and can easily break apart.
Make a lettuce wrap for a low-carb version. This is my husband’s favorite way to eat burgers (he’s gluten-free). You can use a large romaine lettuce leaf to wrap around the burger patty and add favorite toppings.

Burger Topping Ideas

Greens: romaine lettuce, spinach, kale, arugula, mixed greens.
mashed avocado or hummus
Cheese: cheddar, marble, mozzarella, swiss cheese, monterey jack.
Veggies: sliced tomatoes, thin strips of purple onion, pickles, sprouts, cucumber and radishes.
Sauce: ketchup, barbecue sauce, Worcestershire sauce, hot sauce, relish, mustard, and mayonnaise.

A hand holding a burger with lettuce, ketchup, pickles, onion and beef burger patty.

More Ground Beef Recipes

Air Fryer Hamburgers is one of the easiest ways to cook the perfect burger.
Burger Salad Bowl takes all the best parts of a burger in salad form.
Healthy Hamburger Soup is loaded with vegetables and extra lean ground beef.
Hamburger Casserole uses cheesy pasta noodles combined with ground beef.

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Mushroom Beef Burgers

Ground beef is cooked with sauteed mushrooms, onions and spices to create a budget-friendly homemade burger. Add your favorite toppings to create the perfect juicy burger for your tastes.

5 from 1 vote

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Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: 6 servings

Ingredients

2 Tbsp cooking oil
1 cup yellow onion - chopped small
2 garlic cloves - minced
½ lb mushrooms - chopped small
1 ½ lbs lean ground beef
½ tsp dried sage
¼ tsp salt and pepper

Instructions

Prep ingredients: chop the mushrooms and dice the onion. Both should be small pieces.
Add a bit of cooking oil to a frying pan over medium high heat. Cook the onion and garlic until it turns translucent, about 1-2 minutes.
Stir in the mushrooms.
Cook until they reduce in size and slightly crispen. About 3-4 minutes.
Add the cooked mushroom mixture, ground beef, dried sage, salt and pepper to a large bowl.
Mix together evenly. Break apart the ground beef using the side of a spatula or wide spoon.
Measure ½ cup of the ground beef mixture and form it into patties. I was able to make six burgers.
Heat a frying pan with a bit of cooking oil over medium high heat. Add the burgers and cook 3-4 minutes on each side.
Gently flip using a sturdy spatula – these burgers will break apart if you flip too fast.
Once cooked, add to paper towel to absorb any excess moisture.
Serve on burger buns with romaine lettuce, sliced tomatoes, sliced red onion, pickles and your favorite sauce. I used mayonnaise and ketchup. Enjoy!

Recipe Notes:

Cooked burgers can be brown or pale pink in the center (not red – that’s raw) and should reach 155°F with a meat thermometer.
Divide the ground beef mixture using a measuring cup to get equal patties. I like to use ½ cup for each patty and gently flatten it between my hands.
While cooking in a large skillet, flip burger patties slow and gently to avoid the burger breaking. Homemade burgers (especially ones without egg and bread crumbs) are more delicate and can easily break apart.
Make a lettuce wrap for a low-carb version. This is my husband’s favorite way to eat burgers (he’s gluten-free). You can use a large romaine lettuce leaf to wrap around the burger patty and add favorite toppings.

Nutrition

The nutritional information provided is an estimate and is per serving.

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