A few months ago, I was given an opportunity to write an article on Hamburger
cooking tips for the upcoming summer grilling season.
As part of my burger-related research, I reached out to a few chefs or colleagues to
get their opinions on their most important tips for burgers.
One of my friends who was a chef instructor at culinary school recommended
trying out a blend of two parts ground beef mixed with one part diced mushrooms,
where the beef has roughly 20% fat content.
While I’ve cooked mushrooms on the grill before, I’d never incorporated diced
mushrooms into my beef patties…after throwing some of these patties on the grill,
I was really happy with the final flavor and juiciness!
The added bacon, caramelized onions, and melted Swiss cheese are optional.
While I love that classic bacon + mushroom + Swiss combination, you can make
these however you like!
The following recipe makes four enormous burgers.
![](https://chefsclubkitchen.com/wp-content/uploads/2024/05/shutterstock_1009968298-scaled.jpg)
Blended Beef and Mushroom Burgers
Ingredients
- 2 white onions (cut into thin 1/8-inch slices)
- 2 Tbsp salted butter
- 8 slices bacon (thick-cut)
- 8 oz 1/2 pound Bella mushrooms, cut small dice
- 24 oz 1.5 lbs ground beef, with 20% fat content
- Kosher salt & freshly-ground black pepper
- 8 slices Swiss cheese
- 4 large sesame seed burger buns
- 3 Tbsp salted butter (softened)
- 2 Tbsp prepared mayonnaise
- 4 romaine lettuce leaves (cut to same size as bun)
- 4 slices Tomato
- 8 bread & butter pickle slices
- Ketchup (for serving)
Instructions
- Cook the sliced white onions in a medium-sized sauté pan with the two
- Tablespoons of salted butter over medium-high heat for roughly ten minutes,
- stirring with a wooden spoon or rubber spatula as the onions cook.
- *If the onions begin to take on too much color, turn down the heat and add a splash
- of water to the pan.
- When the onions are translucent and softened, reduce the heat to medium, and
- continue to cook while stirring for an additional ten minutes, or until the onions are
- lightly golden-brown in color.
- Remove the onions from the pan, and set the lightly-caramelized onions aside for
- when you are ready to assemble your burgers.
- Cook the bacon in a sauté pan until crispy, and set the bacon aside on paper towels
- to drain.
- Remove the woody stems from the mushrooms, and discard the stems.
- Cut the caps of the mushrooms into small pieces.
- Mix the ground beef with the diced mushrooms, and gently shape the mixture into
- four loosely-packed patties.
- Preheat the grill to 500˚F.
- When the grill is hot, season the patties on both sides with Kosher salt and freshly-
- ground black pepper.
- Butter the burger buns with the salted butter.
- Add the patties to the grill, and cover the grill with the lid while you cook the
- patties on the first side for roughly four to five minutes.
- Flip the patties, and add two slices of Swiss cheese to the top of each patty.
- Add the buttered burger buns to the outsides of the grill surface where the grill is
- cooler, and cover the grill again.
- Wait roughly 60 seconds, or until the cheese is melted, and remove the buns and
- patties from the grill.
- *If you want to cook your burgers longer, go for it.
- After you have removed the burgers from the grill, give them roughly two minutes
- to rest.
- Spread a thin layer of mayonnaise on the grilled buns.
- Add the mushroom and Swiss burgers, along with some caramelized onions and
- crispy bacon from earlier.
- Add the lettuce leaves, sliced tomato, and a few bread & butter pickle slices.
- Add ketchup, if desired, along with the top bun, and serve.
Notes
These burgers taste best made to order, and should be and eaten quickly, over the
sink.