A twist on this classic recipe that takes them from good to great.
“Hey dad, wanna come over for lunch?
We’re making mushroom burgers.”
Lori Rice
Usually, an invitation for free food and the company of his firstborn is met with gleeful enthusiasm.
“Don’t worry, it’s abeefburger, with lots of mushrooms, you’ll love it.”
Bingo, that was it.
Lori Rice
“Okay, sure!
We’ll be right over.”
It used to be “mushroom burger” just meant a hamburger with lots of mushrooms piled on top.
Lori Rice
These days it usually refers to a burger in which a portobello mushroom takes the place of the patty.
Nothing wrong with that, but it wasn’t what my father wanted.
A grilled beef patty with melted Swiss, and slathered with sauteed shiitakes and onions?
Lori Rice
Many mainstream grocery stores have at least one of these varieties.
For a good price, try an Asian market, particularly for dried shiitakes.
No Grill?
Lori Rice
Crowding the burgers in the pan will result in steaming them instead of frying them.
Feel free to use whatever mushroom you wantbuttons, cremini, morels, etc.
I would recommend using a large cast iron pan for pan frying.
Lori Rice
Remove any large mushroom pieces that didn’t grind down, a few small pieces will be fine.
Mix just until everything is mostly combined.
Do not overwork the meat mixture or it will become tough and meatloaf-like.
Lori Rice
Prepare your grill for high, direct heat.
Place a cast iron skillet on grill grates so it heats along with the grill.
(Alternatively, heat the skillet on the stovetop over high heat.)
Lori Rice
Add salt to taste and cook until the onions soften and begin to brown.
Remove the skillet from heat and transfer the mushrooms to a bowl.
When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.
Lori Rice
Place a burger on a bun and top with the sauteed onions and mushroom mixture.
Lori Rice
Lori Rice
Lori Rice
Lori Rice
