Double Mushroom Burger
Mushrooms and grilled beef are delicious complements. This recipe incorporates mushrooms right in the patties as well as on top!
TOTAL TIME:35 minutes
- 2 Tbsp. oil or butter
- 2 medium yellow onions, 1 diced and 1 thinly sliced
- 1 lb. button or cremini mushrooms, sliced
- 20 oz. lean ground beef
- 1 Tbsp. ice water
- 1Â½ tsp. soy sauce
- Â½ tsp. Worcestershire sauce
- Â½ tsp. sea salt, or to taste
- Â½ tsp. fresh-ground black pepper, or to taste
- 4 large hamburger buns or split Kaiser buns
- Â¼ cup parsley, chopped
Heat your grill to a medium-high cooking temperature, approximatelyÂ 400Â° F.
Bring two skillets to medium heat on your stovetop or side burners, and add a tablespoon of oil or butter to each. Put the diced onion in one and the sliced onion in the other; cook them gently until they’re translucent but not browned.
Divide the pound of sliced mushrooms into halves. Put half into the skillet with the sliced onion; then chop the others moderately fine and add them to the skillet with the diced onion. Cook each onion-and-mushroom mixture until the mushrooms have released their moisture and browned gently, and the onions are lightly caramelized. Remove them from the heat and add the mixture of diced onion and mushroom to a mixing bowl to cool.
Add the beef, ice water and flavorings to the bowl once the mushrooms reach room temperature. Knead the mixture until it’s well blended, then separate it into four large patties. Shape each patty neatly into a disc, and transfer it to a clean plate for the trip to your grill.
Arrange the patties on the grill, with plenty of space between them for the hot air to circulate. Split the buns, and place those around the edges of the grill to toast. Cook the patties for 5-6 minutes per side, or until they reach an internal temperature of 160Â° F when tested with an instant-read thermometer.
Reheat the sliced mushrooms and onions when the burgers are almost ready, and stir in the chopped parsley. Place the burgers on the buns, and top them generously with mushrooms. Serve with your choice of sides, condiments and other toppings.
- When you shape each patty, press gently with the heel of your hand to make it slightly concave. This counters the beef’s natural tendency to contract as it cooks, so your patties will stay flatter.
- Changing your choice of mushrooms changes the flavor of the burger. Reconstituted wild mushrooms, shiitake, portobellos and other strong-flavored mushrooms are all good options for experimentation.