Build a Better Burger for National Burger Month!

May is National Burger Month – which means home cooks everywhere are firing up the grill and putting on their burger-eating pants! While every month feels like Burger Month to us, it’s a great excuse to taste test new and exciting recipes (like this blended burger from Stephanie Izard).

Whether you prefer making them yourself or visiting your local SONIC for a delicious Slinger, burgers are a pretty big deal. This National Burger Month, give this American staple a twist with The Blend! Simply finely chop your favorite mushrooms, blend with your choice of ground meat, and cook to sizzling perfection. It’s that easy.

Think mouth-watering flavor. While cooking, the mushrooms add moisture to your burgers – no more dry patties! Mushrooms also taste delicious with their savory umami flavor and meaty texture. Drooling yet?

Think health-forward. Mushrooms not only make your burger tasty, but they’re low in calories, saturated fat, and sodium. Bonus: you’re adding nutritious vegetables to your plate.

Make the most of National Burger Month by building a better burger with The Blend:

Step 1: The Bun.

If you’re like us, the bread aisle is your favorite section of the grocery store. Skip the flimsy, boring buns and go with a hearty Kaiser roll. This will help keep your burger together without everything spilling onto your shirt.

Step 2: The Toppings.

This is the fun part! You can’t go wrong with the classic lettuce, tomato, ketchup and mustard combo. Feeling adventurous? Try pickled onions or romesco sauce. Whatever your preference, National Burger Month is all about customization.

Step 3: The Patty.

The patty is the star of the show. A thin, tasteless patty will get lost in the condiments and toppings. However, a patty that is too large can be overpowering and dry. That’s where The Blend comes in. Pump up the volume and flavor by blending mushrooms into your meat this Burger Month!

Tips for blending:

  •   Any mushroom variety will work. Choose your favorite variety or go with the classic white button mushroom if you’re unsure what to use.
  •   You can hand chop your mushrooms or use a food processor. We like using a food processor to pulse the mushrooms until they resemble the same consistency as the ground meat – but not paste. Sometimes it takes a few pulses or some additional hand chopping to break up the bigger mushroom pieces.
  •   If you’re grilling, we recommend putting your patties in the refrigerator for 1-2 hours to help them set and hold (so they don’t fall through the grill!).

Show us your blended burgers for burger month by entering our May Blenditarian Challenge (you could win $250)!

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