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Blended Beef and Mushroom Burgers

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.

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

You can make these burgers inside, over the stove, using a sauté pan, if that’s easier for you or if you don’t have access to a grill. I’ve even seen burgers cooked in the oven!
These burgers taste best made to order, and should be and eaten quickly, over the
sink.