Gourmet 50/50 Mushroom Burgers

Growing up in a traditional Russian home meant that our “fast” food was more like savory Piroshki and chicken liver sandwiches instead of burgers and hot dogs. For most Americans, the lure for a great burger can be traced back to a nostalgic childhood food sold at almost any street corner of their hometown, available 24/7. Not having that lure meant the burger I would eat and really enjoy would have to stand out somehow. Enter the 50/50 beef and mushroom burger. Still a great beef burger but somehow totally different, juicy, flavorful and even “beefier”. Even my picky 9 year old son opted for the beef/mushroom burger because of the enhanced beefy taste, juicy texture and a total absence of a mushroom taste. Nope, just a plain burger won’t do any more. There’s no going back…

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Gourmet 50/50 Mushroom Burgers

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Gourmet beef/mushroom burgers are actually very straightforward and simple to make. The results are exceptionally juicy, extra beefy, flavorful burgers!

Author: Welcome2OurTable.com

Recipe type: Lunch, Dinner

Cuisine: American

Serves: 12¼ # burgers

Ingredients

• 3 Pounds Chuck Roast
• 1 Pound Mushroom (we use crimini)
• 3 teaspoons Salt
• Black Pepper

Toppings

• sliced cheese
• 1 sliced tomato
• lettuce leaves
• basil leaves
• pickles
• 12 Brioche buns
• butter

Quick Jalapeno Guacamole

• 2 Ripe Avocados
• ½ Jalapeno
• 1 lime
• Salt

Caramelized Onions

• 1 Red Onion
• ¼ teaspoon salt
• ½ Tablespoon Brown Sugar

Burger Sauce

• ¼ cup ketchup
• ¼ cup bbq sauce
• ¼ cup mayonnaise (we use veganaise)

Instructions

1. Trim excess fat from the beef chuck to equal about 20% fat to 80% meat ratio. Grind up the meat in a meat grinder.
2. Wash the mushrooms and grind in the meat grinder. Suspend the ground mushrooms in a sieve over a bowl to let the extra liquid strain off.
3. While the mushrooms are draining, peel the onion, cut in half and slice into ¼" slices. Cook in a preheated pan. Sprinkle with salt and brown sugar and let caramelize on low heat 5-10 minutes.
4. Combine the beef, mushrooms, salt and pepper.
5. Weigh 4 ounces (1/4 pound) for each burger, roll into a ball and flatten into a circle. Make an indentation in the middle of the burger and stack with parchment squares lined in between the burgers. Up until this step the burgers can be made up to a day ahead, stacked in a container, covered and refrigerated.
6. Preheat your grill. Meanwhile prepare the toppings. Slice the tomatoes, wash the lettuce and basil. Mix the mayonnaise, ketchup and bbq sauce together. Mash the avocados with a fork in a bowl. Add lime juice, salt and minced jalapeno. Preheat the same pan that the onions were caramelized in. Butter the brioche buns and toast on the hot pan.
7. Cook the burgers 3-4 minutes on each side on high heat or until a meat thermometer registers 160 degrees. Once the burgers are flipped, place a slice of cheese on top.
8. Take off the heat and serve immediately with all the fixings!

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Trim excess fat from the beef chuck to equal about 20% fat to 80% meat ratio. Grind up the meat in a meat grinder.

Wash the mushrooms and grind in the meat grinder. Suspend the ground mushrooms in a sieve over a bowl to let the extra liquid strain off.

While the mushrooms are draining, peel the onion, cut in half and slice into 1/4″ slices. Cook in a preheated pan. Sprinkle with salt and brown sugar and let caramelize on low heat 5-10 minutes.

Combine the beef, mushrooms, salt and pepper.
Weigh 4 ounces (1/4 pound) for each burger, roll into a ball and flatten into a circle. Make an indentation in the middle of the burger and stack with parchment squares lined in between the burgers. Up until this step the burgers can be made up to a day ahead, stacked in a container, covered and refrigerated.

Preheat your grill. Meanwhile prepare the toppings. Slice the tomatoes, wash the lettuce and basil. Mix the mayonnaise, ketchup and bbq sauce together.

Mash the avocados with a fork in a bowl. Add lime juice, salt and minced jalapeno. Preheat the same pan that the onions were caramelized in. Butter the brioche buns and toast on the hot pan.

Cook the burgers 3-4 minutes on each side on high heat or until a meat thermometer registers 160 degrees. Once the burgers are flipped, place a slice of cheese on top.

Take off the heat and serve immediately with all the fixings!