Grilled Wild Mushroom Burgers
By Russell SelanderPublished on June 3, 2020
Yield
Serves 4
Ingredients
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef3 tablespoons unsalted butter, divided1 onion, chopped12 ounces chanterelle, shiitake, and oyster mushroom, trimmed and cut into 1‑inch pieces¾ teaspoon table salt, divided2 garlic clove, minced1 teaspoon minced fresh thyme or ¼ teaspoon dried¼ cup dry white wine 1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill¼ teaspoon pepper ⅓ cup fresh parsley leaves 4 ounces goat cheese, room temperature4 hamburger buns, toasted if desired
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent lean ground beef if desired. Although we prefer a mix of wild mushrooms, you can use 12 ounces of just one type if you’d like.
Instructions
- Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick-patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes.
- Melt 2 tablespoons butter in 12‑inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in mushrooms and ¼ teaspoon salt, cover, and cook until mushrooms have released their moisture, about 3 minutes. Add remaining 1 tablespoon butter and cook, uncovered, until mushrooms are deep golden brown and tender, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 30 seconds. Remove from heat and cover to keep warm.
- For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with remaining ½ teaspoon salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook (covered if using gas) until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Stir parsley into mushroom mixture and season with salt and pepper to taste. Spread goat cheese on bun tops. Serve burgers on buns, topped with mushroom mixture.
Yield
Serves 4Ingredients
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons unsalted butter, divided
1 onion, chopped
12 ounces chanterelle, shiitake, and oyster mushroom, trimmed and cut into 1‑inch pieces
¾ teaspoon table salt, divided
2 garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ cup dry white wine
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
¼ teaspoon pepper
⅓ cup fresh parsley leaves
4 ounces goat cheese, room temperature
4 hamburger buns, toasted if desired
Ingredients
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons unsalted butter, divided
1 onion, chopped
12 ounces chanterelle, shiitake, and oyster mushroom, trimmed and cut into 1‑inch pieces
¾ teaspoon table salt, divided
2 garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ cup dry white wine
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
¼ teaspoon pepper
⅓ cup fresh parsley leaves
4 ounces goat cheese, room temperature
4 hamburger buns, toasted if desired
Ingredients
1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
3 tablespoons unsalted butter, divided
1 onion, chopped
12 ounces chanterelle, shiitake, and oyster mushroom, trimmed and cut into 1‑inch pieces
¾ teaspoon table salt, divided
2 garlic clove, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
¼ cup dry white wine
1 (13 by 9‑inch) disposable aluminum roasting pan, if using charcoal grill
¼ teaspoon pepper
⅓ cup fresh parsley leaves
4 ounces goat cheese, room temperature
4 hamburger buns, toasted if desired
Why This Recipe Works
For perfectly cooked mushrooms, we first cooked them covered until they released their moisture. Next, we uncovered the mushrooms and cooked them until golden brown and tender, which fortified their umami-rich flavor without making them chewy. Aromatics provided another layer of flavor and parsley leaves added freshness. Grilling our burgers over a blazing hot fire ensured a well-browned exterior. We finished by spreading tangy goat cheese over the bun tops, which provided a pleasing contrast to the rich flavor of the mushrooms.
Before You Begin
We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent lean ground beef if desired. Although we prefer a mix of wild mushrooms, you can use 12 ounces of just one type if you’d like.
Instructions
- Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick-patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot. Freeze patties for 30 minutes.
- Melt 2 tablespoons butter in 12‑inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in mushrooms and ¼ teaspoon salt, cover, and cook until mushrooms have released their moisture, about 3 minutes. Add remaining 1 tablespoon butter and cook, uncovered, until mushrooms are deep golden brown and tender, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine and cook, scraping up any browned bits, until liquid is nearly evaporated, about 30 seconds. Remove from heat and cover to keep warm.
- For a charcoal grill: Using skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place prepared pan in center of grill. Light large chimney starter two-thirds filled with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour into pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Season patties with remaining ½ teaspoon salt and pepper. Using spatula, place patties on grill, divot side up, directly over coals. Cook (covered if using gas) until well browned on first side and meat easily releases from grill, 4 to 7 minutes. Gently flip patties and continue to cook until well browned on second side and meat registers 120 to 125 degrees (for medium-rare or 130 to 135 degrees (for medium), 4 to 7 minutes. Transfer burgers to platter and let rest for 5 minutes.
- Stir parsley into mushroom mixture and season with salt and pepper to taste. Spread goat cheese on bun tops. Serve burgers on buns, topped with mushroom mixture.
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