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Mushroom And Beef Blended Burger Recipe With Shaved Asparagus Salad

It still packs in 26 grams of protein, don't worry.

mushroom burger
Jenny Huang

A mix of meat and ’shrooms makes for a hearty yet light protein, and the veggie topping completes this salad-meets-sammie meal.

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Cal/Serv: 324
Yields: 4
Total Time: 0 hours 30 mins

small red onion, thinly sliced

2 tbsp.

fresh lemon juice

Salt and pepper

2 tbsp.

plain yogurt

2 tbsp.

Dijon mustard

8 oz.

cremini mushrooms

12 oz.

lean ground beef

1/2 tsp.

olive oil


large bunch jumbo asparagus, peeled into ribbons

1/2 c.

fresh dill sprigs

1/2 c.

fresh mint leaves


buns, toasted

1 1/2 c.


  1. In a large bowl, toss onion with lemon juice and ¼ tsp each salt and pepper. In a small bowl, stir together yogurt and mustard until combined. Set both aside.
  2. In a food processor, pulse mushrooms until finely chopped; mix with beef and½ tsp each salt and pepper. Form mixture into four 4-inch-wide patties.
  3. In a large nonstick skillet on medium, cook patties until browned and just cooked through, 3 to 4 minutes per side.
  4. Meanwhile, add oil and then asparagus to onion and toss to combine; fold in dill and mint.5. Spread yogurt-mustard sauce on bottom buns, top with arugula, then burgers.Pile asparagus salad on top, then sandwich with the bun tops.  

Per serving: 324 cal, 10.5 g fat (3.5 g sat), 26 g protein, 820 mg sodium, 32 g carb, 7.5 g sugars (0 g added sugars), 4 g fiber

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