Belly Acres's Blended Burger

Rob Ray

Belly Acres - Memphis, TN

Chef Ray serves these burgers with pickled summer squash, but feel free to top them with your own preferred pickles. 


  • Ginger–Lime Mayonnaise
  • 3/4 cup Duke’s brand mayonnaise 
  • 2 1/4 teaspoons soy sauce
  • 1 tablespoon minced ginger
  • 2 1/4 teaspoons honey
  • 2 tablespoons lime juice
  • Pinch red pepper flakes
  • Mushroom–Beef Patties:
  • 1 tablespoon olive oil
  • 9 1/2 ounces chopped button mushrooms    
  • 1 pound beef
  • Salt and pepper
  • 4 hamburger buns


Make the ginger–line mayonnaise: combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate for at least 12 hours before serving.

Make the burgers: heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.

Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.

Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.

Sandwich each patty between a bun and serve with ginger–lime mayonnaise on the side. 


4 burgers