• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 package of FunGuy oyster mushrooms
  • 5 garlic cloves
  • 3 tablespoons olive oil, divided
  • ½ teaspoon cayenne pepper flakes
  • 1 teaspoon coarse salt, divided
  • 1 pound lean ground beef
  • 1 teaspoon dried oregano
  • ½ tablespoon paprika
  • ½ teaspoon ground black pepper
  • 2 large avocados
  • ½ cup sour cream
  • 1 lemon, juiced
  • salt to taste
  • 2 red onions, thinly sliced
  • 1 cup shredded green leaf lettuce
  • 8 burger buns
  • 6-8 tablespoons butter, softened

Celebrate Independence Day with a new FunGuy blended mushroom burger! 

As with our other blended burgers, this patty mixture is loaded with diced sautéed mushrooms that ensure that each burger stays juicy, but also full of flavor. We’ve also added spicy oyster mushrooms for a zesty bite, and a creamy avocado sauce to tame any out of control firework flavor on your taste buds!

DIRECTIONS:

  1. Brush off any debris from both types of FunGuy mushrooms with a damp cloth, trim the ends, and peel the garlic. Finely chop the button mushrooms, mince the garlic, and transfer the oyster mushrooms to a bowl. 
  2. Add half of the olive oil to the oyster mushrooms in the bowl and season with the cayenne pepper flakes and half of the coarse salt, toss well to coat the mushrooms. 
  3. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic to the pan and sauté 1 minute. Add the chopped mushrooms to the pan and sauté until they have browned and crisped up. Transfer the mushroom mixture to a large bowl and let cool 5-10 minutes. 
  4. Add the ground beef to the bowl with the sautéed mushrooms and garlic mixture. Add the remaining coarse salt, oregano, paprika, and black pepper to the bowl, mixing it together using your fingers until everything is well combined. Divide the patty mixture into 8 even sized balls before shaping them with your fingers into round 1/8-1/4 inch thick patties, place them on a large dish and cover with plastic wrap. Refrigerate for at least 30 minutes and up to a couple of hours before cooking. 
  5. While the patties refrigerate make the avocado sauce by cutting the avocados in half, scoop out the insides and transfer them to a bowl, discarding the seeds and peel. Add the sour cream and lemon juice to the bowl and mash together with the avocados until smooth and creamy. Taste and season with salt to taste. Cover and refrigerate until ready to use. 
  6. Prep the grill by lightly brushing one tablespoon olive oil on the grill and set it to medium high or build a medium sized fire with charcoal. Remove the burger patties from the refrigerator to let them come to room temperature while the grill heats up. 
  7. Once the grill is hot, lay the patties on the grill, cooking 3-5 minutes on each side depending on how done you prefer. Lay a grill mat on the grill in a spot with indirect heat and add the oyster mushrooms in a single layer on top to cook 4-6 minutes before transferring to a large plate. Spread the butter on the cut side of each hamburger bun and lay them on the indirect heat side of the grill toast 1 minute and transfer them to the plate. 
  8. To assemble starting with the bottom bun, layer shredded lettuce burger patty, avocado sauce, red onion, oyster mushrooms, and top with the other half of the bun. Repeat with the rest of the burgers. Serve immediately! 

Have a Fun meal!