I truly enjoy these. Vegetarian if you use the right mayo.

Want to have the restaurants style mushrooms and burgers? Here you have it.

Vegan, gluten free, dairy free

Blended burgers are the hot topic in the culinary world. The first I heard of it was in a piece on Jehangir Mehta, previous Iron Chef contestant and owner of several restaurants in New York. He makes what he calls the Graffiti Burger, a blend of different mushrooms, veggies and spices that's supposed to be as good, if not better than most of it's full meat predecessors. The James Beard Foundation (The Oscars..... Academy Awards?..... The big award for food writing) has a contest going on this year for what chef can make the best blended burger. So I thought I'd give it a try. I'm sure it doesn't shake a stick at the Graffiti Burger, but it was super flavorful, juicier than any beef burger I've had, and a lot less calories than a burger made from 80/20 chuck I would usually make. I ground my own meat for this, but you can get the same effect by buying ground meat. I recommend a 85/15 mix of lean to fat. With the juices from the vegetables if you go any higher on the fat content I think you're burger will be gushing juices (but if that's the kinda burger you're looking for, go for it!). The important part of the recipe is the beef:veggie ratio, everything I've seen sticks around 2:1, so for every one unit (lb/oz/g etc.) of vegetable you have two units beef. I'll be working on this recipe a lot, so any comments/suggestions would be great. Thanks!

Thick burger patties over mashed potatoes with mushroom gravy.

A little like a mushroom Swiss burger, a lot like a quiche

A great base to add any burger toppings, or even mix it up by combining the mushrooms and Swiss cheese into the patty itself!

Turkey burgers are always overlooked for beef burgers but this recipe will give a beef burger a run for its money. Check my recipes to find out how to make the chipotle burger sauce.

The best part about this is it sears like beef!