Fresh California Style Sliders (Blended Burger)

Blended burgers incorporate finely chopped mushrooms into the meat as a method to retain moisture, add umami flavor and extra nutrition. The fresh vegetable toppings and lemon caper basil aioli make this slider impossible to resist.




  1. Heat olive oil in a medium skillet over medium-high. While you wait, add clean de-stemmed mushrooms to a food processor and pulse until finely ground. Transfer the mushrooms to the skillet and sauté for 3-5 minutes until slightly browned. Move them to a large mixing bowl and set aside to cool. Wipe the skillet clean.
  2. Use the same skillet to make the caramelized onions. Turn down heat to medium-low. Add onions, butter and 1/4 tsp salt then cook until browned (about 30 minutes) stirring often to prevent sticking/burning.
  3. Meanwhile, add jalapeños, vinegar, water and 1 tsp salt to a 16 ounce jar. Cover tightly and shake well. Let sit at room temperature.
  4. Preheat grill to medium high heat. Add ground beef to the bowl with the chopped mushrooms and mix with your hands until well-combined. Form into eight equal slider-sized patties (use your thumb to make a small indent in the middle of each). Transfer to grill and season well with salt and pepper. Cook until browned, flip, season the second side and finish cooking (burgers should reach an internal temperature of at least 160 degrees). Top with cheddar cheese in the last 1-2 minutes.
  5. While the burgers are cooking, make the aioli by combining mayo, lemon juice and zest, capers and basil in a small dish.
  6. Build your burgers in this order: bun, aioli, burger patty, caramelized onions, avocado slices, cabbage, jalapeños, top bun.




Keywords: blended burger, mushroom burger, sliders, summer recipes, grilling