Mushroom-Beef Burgers

These burgers use half the meat of all-beef burgers but have double the juiciness, thanks to finely chopped cremini mushrooms. The mushrooms lend earthy, meaty flavor and texture, both of which become more accentuated as they caramelize and crisp along the edges while charring on the grill. Form the patties when ready to cook, since the mushrooms start to release water once mixed with the beef. Their flavors shine on the grill, but the burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.

Ingredients

• Neutral oil, for greasing the grates

• 1

  pound cremini or white button mushrooms, quartered

• 1

  pound ground beef (preferably 80/20)

• Kosher salt (such as Diamond Crystal) and pepper

• 8

  slices Cheddar or American cheese

• 8

  hamburger buns

• Toppings (such as butter lettuce, sliced onion, tomato and dill pickles) and condiments (mayonnaise, ketchup or mustard), for serving

Preparation

1. Heat a grill to medium-high and oil the grates. (The burgers can also be cooked in a lightly greased nonstick skillet over medium-high heat until golden brown, 3 to 4 minutes per side.)
2. In a food processor, working in 2 batches, pulse the mushrooms, scraping down the sides and bottom, until finely chopped but not puréed. Transfer to a large bowl and add the beef. Mix until well blended, then form into 8 equal patties, each about 4 inches wide.
3. Season the patties with salt and pepper, and grill until lightly charred underneath, 3 to 5 minutes. Gently flip burgers and grill until golden and cooked to medium, 3 to 4 minutes longer, topping each with a slice of cheese during the last minute of cooking. Transfer burgers to a large platter.
4. Build burgers with buns, preferred toppings and condiments.