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Blended Burgers

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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup finely chopped shallots
  • 1 lb. baby portobellos, crimini and/or white mushrooms, finely chopped
  • 2 tsp. chopped fresh thyme
  • 1 clove garlic, finely chopped
  • 2 Tbsp. chopped flat-leaf parsley
  • 8 ounces extra lean ground beef
  • 1/2 cup panko bread crumbs
  • 6 Tbsp. Hellmann’s® or Best Foods® REAL Ketchup, divided
  • 4 whole wheat buns or Brioche buns
  • 1 cup arugula

Nutritional information

 

Amount per serving

Calories380
Total Fat11g
Saturated Fat3.5g
Trans Fat0g
Cholesterol70mg
Sodium330mg
Total Carbs38g
Dietary Fiber2g
Sugars8g
Protein33g
Vitamin D0mcg
Calcium100mg
Iron5mg
Potassium1129mg

Method

  • 1 Heat olive oil in large nonstick skillet over medium heat and cook shallots, stirring occasionally, until softened, about 5 minutes. Stir in mushrooms, thyme and garlic and cook, stirring frequently, until mushrooms are softened and juices have cooked off, about 5 minutes. Stir in parsley and remove from heat; let cool.
  • 2 Combine mushroom mixture, ground beef, panko and 2 Tbsp. Hellmann’s® or Best Foods® REAL Ketchup in bowl. Shape into 4 patties.
  • 3 Spray nonstick skillet with no-stick cooking spray and cook burgers over medium-high heat 3 minutes. Turn burgers, reduce heat and cook until desired doneness, about 2 minutes for medium-rare. Top, if desired, with your favorite cheese.
  • 4 Place burgers on bun bottoms.Top each with 1/4 cup arugula, 1 tablespoon remaining Hellmann’s® or Best Foods® REAL Ketchup, then bun tops.