Grilled Beef and Mushroom Burger Recipe
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.
- 1 pound ground beef
- 1/2 teaspoon freshly ground black pepper
- salt
- 2 tbsp olive oil
- 2 teaspoons worcestershire sauce
- burger buns
- a 1-ounce package of dried mushrooms (porcini morels or other mushrooms)
- 1/2 teaspoon kosher salt (add more if you like burgers a little
- 1/2 pound fresh shiitake mushrooms (can substitute button or sliced
- 1 large onion sliced thin (about 2 cups)
- 4-6 slices of swiss cheese
- Carbohydrate 68.6480881582657 g
- Cholesterol 313.492566134327 mg
- Fat 82.9943234621692 g
- Fiber 2.82962726716368 g
- Protein 98.1588301436988 g
- Saturated Fat 29.2868915457747 g
- Serving Size 1 1 Recipe (826g)
- Sodium 1087.74573846659 mg
- Sugar 65.818460891102 g
- Trans Fat 10.8130474206536 g
- Calories 1438 calories
Step-by-step
- Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.
- In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).
- Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.
- Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.
- When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.
My Favorite Grilled Beef and Mushroom Burger Recipe
As a busy working mom, I don't always have a lot of time to spend in the kitchen, but I still want to create delicious and satisfying meals for my family. This grilled beef and mushroom burger recipe is my go-to when I need something quick, easy, and impressive. The combination of savory beef patties, earthy mushrooms, and melted Swiss cheese is a guaranteed crowd-pleaser. It's also incredibly versatile; you can adapt it to suit your taste and what you have on hand.
The beauty of this recipe lies in its simplicity. The ingredients are readily available at most grocery stores, and the preparation is straightforward enough for even the most novice cooks. I often prep the mushroom mixture ahead of time, storing it in the refrigerator until I'm ready to grill. This makes weeknight dinners a breeze, allowing me to spend less time cooking and more time with my family. The smoky flavor from the grill enhances the richness of the beef and complements the mushrooms perfectly. The slight indentation I create in the patties prevents them from puffing up too much during cooking, ensuring they remain juicy and evenly cooked.
Beyond the convenience, this recipe is a fantastic way to get creative. While the original recipe calls for shiitake mushrooms, I've experimented with cremini and button mushrooms with excellent results. Feel free to experiment with different types of cheese as well; provolone or pepper jack would be delicious alternatives to the Swiss. The sautéed onion and mushroom mixture can be customized too; adding a touch of garlic or herbs would add another layer of flavor. What I love most about this recipe is its ability to satisfy different preferences. My husband prefers his burgers well-done, while my children like theirs medium-rare. The grilling process allows for this flexibility, ensuring everyone gets their burger cooked to their liking.
The versatility of this recipe extends beyond the ingredients. It's perfect for a casual weeknight dinner, a backyard barbecue, or even a sophisticated get-together. I've even been known to serve these burgers on slider buns for a fun and interactive appetizer. Regardless of the occasion, this recipe is a guaranteed winner. The combination of flavors, textures, and ease of preparation makes it a truly satisfying and enjoyable meal. This recipe isn't just a burger; it's a testament to the fact that delicious and satisfying food doesn't have to be complicated or time-consuming.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the beef mixture for a little kick.
- Herb infusion: Incorporate fresh herbs like thyme or rosemary into the sautéed mushroom and onion mixture.
- Cheese variations: Experiment with different cheeses such as provolone, pepper jack, or even a blend of cheeses.
- Gourmet touch: Add a dollop of your favorite burger sauce or aioli for an extra layer of flavor.
- Make it ahead: Prepare the mushroom mixture and beef patties ahead of time, storing them in the refrigerator until ready to grill.
This recipe has become a staple in my household, and I’m confident it will become a favorite in yours too. So fire up the grill, gather your ingredients, and prepare for a truly delicious and satisfying burger experience! Remember to adjust the cooking time based on the thickness of your patties and your preferred level of doneness. Happy grilling!
