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These grass-fed burgers are full of umami thanks to the shiitake mushrooms, both in the burgers and sautéed as a topping, mayonnaise with a little miso and sharp cheddar cheese. Replace the whole-grain bun with large romaine lettuce leaves for a low-carb alternative.
CANCER-FIGHTING MUSHROOMS: Shiitake mushrooms contain lentinan, a polysaccharide with antioxidant and anti-inflammatory properties. In clinical studies, lentinan has shown promise for stimulating the activity of certain immune cells (helping to boost immune function) and inhibiting tumors.
Chosen Foods Avocado Oil Mayo and Eden Genmai Miso paste combine to elevate this burger with deep umami flavor.
1. In a small bowl, whisk together mayonnaise, miso and lemon juice. Spread on top halves of buns and set aside.
2. In a large nonstick skillet on medium, heat oil. Add onion and sauté until beginning to brown, about 2 minutes. Add mushrooms and sauté until mushrooms are browned, about 5 minutes. Scrape into a small bowl, cover and set aside.
3. Return skillet to the stove on medium-low. Add burgers and cook for 6 minutes. Flip burgers, top with cheese (if using), and continue to cook until burgers are cooked through (an instant-read thermometer will register 160°F), about 6 minutes. Place burgers on the bottom halves of buns. Top with mushroom mixture, lettuce leaves and tops of bun.
- Serving Size 1 burger with toppings
- Calories 455
- Carbohydrate Content 31 g
- Cholesterol Content 68 mg
- Fat Content 27 g
- Fiber Content 5 g
- Protein Content 24 g
- Saturated Fat Content 7 g
- Sodium Content 3 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 8 g