Mushroom Beef Burger Recipe

Prep mushrooms and aromatics

Place the finely chopped cremini mushrooms and minced onion into a small bowl. Sprinkle with a pinch of salt and let sit 5 minutes to draw out moisture; then squeeze gently in a clean kitchen towel or cheesecloth to remove excess liquid. This prevents soggy patties.

Mix and form patties

In a medium bowl combine the ground beef, squeezed chopped mushrooms and onions, minced garlic, Worcestershire sauce, soy sauce, chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Use a light touch to mix until just combined (avoid overworking). Divide into 2 equal portions and gently form into patties about 3/4-inch thick, making a shallow dimple in the center of each to reduce puffing while cooking.

Cook patties

Heat a cast-iron skillet or grill over medium-high heat and add 1 tbsp olive oil to coat. When oil is shimmering, add patties. Cook 3–4 minutes per side for medium (internal temp 140–145°F / 60–63°C), adjust time for desired doneness. If adding cheese, place a slice on each patty in the final 1 minute and cover the pan to melt. Transfer cooked patties to a plate and tent loosely with foil to rest for 5 minutes.

Sauté mushrooms and onions

While patties cook, heat 1 tbsp butter and 1 tsp olive oil in a separate skillet over medium heat. Add sliced mushrooms and sliced onion. Spread into an even layer and let cook undisturbed 2–3 minutes to develop color, then stir. Continue cooking 5–7 minutes until mushrooms are browned and onions are soft.

Finish topping

Add thyme leaves, 1/2 tsp salt and 1/4 tsp pepper. If using, pour 2 tbsp red wine (or 2 tbsp beef broth) and scrape up any browned bits from the pan; simmer 1–2 minutes until liquid reduces and coats the mushrooms. Taste and adjust seasoning. Keep warm until assembly.

Toast buns: Butter the cut sides of the buns (about 1 tsp butter total) and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Spread 1 tbsp garlic mayo on the bottom bun and 1/2 tsp Dijon mustard on the top bun (if using). Place arugula or lettuce on the bottom bun.

Place the rested cheeseburger patty on the greens, spoon a generous portion of the mushroom-onion topping over the patty, then cap with the top bun.

Serve immediately with your choice of sides (fries, salad).