Veal and Portobello Mushroom Blend Burger

Veal and Portabella Mushroom Blend Burger

October 11, 2017
1 Review (5.00 out of 5)

Recipe courtesy of the Beef Checkoff. Image courtesy of the Beef Checkoff.

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portabella mushroom caps which serve as the bun. Add condiments and additional toppings to taste.


  • 16 Ounces
    Veal Ground
  • 10 Ounces
    Mushrooms, chopped fine
  • 3 Ounces
  • 1 Tablespoon
    Garlic Powder
  • 1 Teaspoon
    Onion Powder
  • 1 Tablespoon
  • 1 Teaspoon
    Black Pepper
  • 3 Tablespoons
    Parsley, chopped
  • 6 Ounces
    Swiss Cheese
  • Portabella Mushroom Caps
  • 12
    Portabella mushrooms
  • 4 Tablespoons
    Canola Oil
  • 4 Tablespoons
    Worcestershire black pepper blend


  1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.

  2. Form the meat mixture in 4-6 burgers that consist of or 6 ounces per patties.

  3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portabella mushrooms and toss lightly.

  4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°F.

  5. Add one slice of Swiss cheese to the burgers.

  6. Place one Portabella mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.

1 review for Veal and Portabella Mushroom Blend Burger

  1. Suzie


    I never would have thought about using portabella mushrooms instead of the bun! Great idea!

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