This mushroom beef burger is juicy and flavorful. I’ve hidden the texture of the mushrooms by chopping them very finely. Then we saute them and the onion to caramelize their flavour. It turns into a wow burger bursting with flavour. Give it a try and let me know what you think.
This recipe can be made gluten-free by substituting gluten-free hamburger buns or bread.
- 1 pound of grass-fed beef, more fat content is better when making burgers
- 12 – 14 medium-size cremini mushrooms, cleaned, trimmed and cut in half
- 1 yellow onion, finely diced
- 2 tablespoons of BBQ sauce
- 2 teaspoons of Sriracha sauce or to taste
- Garlic powder
- Cheese, American, cheddar or your favourite
- Homegrown tomatoes
- Sliced avocado
- Start by wiping the mushrooms with a paper towel to remove any dirt. Cut off part of the stem and then slice the mushroom in half. Add all the mushrooms to a food processor and pulse until the texture is very finely chopped.
- Preheat a large frypan over medium-high heat. Put about 1 to 2 tablespoons of olive oil, let it heat up for 30 seconds, and add the onion and mushrooms. Saute for 15 minutes, turning the heat down to medium-low after 3 or 4 minutes. Stir frequently.
- Let the onion/mushroom mixture cool before continuing.
- In a large bowl, add the following: the cooled onion mixture, sriracha sauce, BBQ sauce, garlic powder and salt. Mix this until well combined.
- Next, add the hamburger by dropping it in 1-inch size chunks. This will make it easier to mix the ingredients together without over mixing the beef.
- Form 4 hamburger patties and press a dent in the centre of each burger about 1 inch in diameter. This will help your burger cook up with a flat top making it easier for those condiments to stay on top.
- Preheat a grill pan to medium-high heat. Place the patties on the grill and season with a little more salt and garlic powder. Cook the burger for about 3 minutes per side before flipping over. I like to place a lid as per the video to help cook the burger.
- Use an instant-read thermometer to know the internal temperature of your burger. A 160-degree Fahrenheit reading is done. I like to take them off the grill at just under 160 degrees Fahrenheit because they will continue to cook as the burger cools for a couple of minutes.
- If you add cheese to your burger, you will want to do so during the last minute or two of cooking.
- I also like to toast up my bread or buns. I like to place a bit of butter on each half of the buns, which adds a nice flavour to your burger.
- Ready to put it all together? Place that juicy burger on a toasted bun, add the pattie and top it with some sliced tomato, avocado and whatever else pleases you!