Blended burgers are tender, juicy, and filling! The addition of mushrooms helps the meat hold in moisture during cooking and increases the volume of each patty without adding loads of calories and saturated fat. This version is packed with spices like garlic and onion powders which helps keep the sodium level under control without skimping on flavor. Creamy sliced avocado is the ultimate burger topping offering heart-healthy fat and it pairs deliciously with the tangy pickled onion.
To make the garlic mayo, stir together all ingredients in a ½ pint mason jar, or similar container with a lid. Secure the lid and refrigerate until ready to use.
Add the mushrooms to a food processor and pulse 4 to 5 times, until finely chopped. Heat the olive oil in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring often, until they soften, about 3 minutes. Set aside to cool.
Place the ground beef in a large bowl. Add the garlic powder, onion powder, pepper, and salt. Add the mushrooms. Stir, or use clean or gloved hands, to mix the ingredients. Form into five patties.
Heat a large non-stick skillet over medium-high. Add the burgers, and cook about 4 minutes on each side, or until they reach your desired doneness.
Spread an equal amount of garlic mayo over the bottom of each bun. Top with a burger patty. Add pickled onions and slices of the avocado. Sprinkle with sea salt and coarse ground pepper. Serve and enjoy.