Drunken Mushroom Burger
This isn’t just any mushroom burger; it’s a rich, flavorful journey for your taste buds. Imagine tender, wine-infused mushrooms piled high on a juicy patty, creating a delicious combination that’s both comforting and incredibly sophisticated. It’s the kind of burger that makes a statement and quickly becomes a new favorite.
We’re beyond excited to share this recipe with you, and a huge shout-out goes to the brilliant Paige Grandjean from @foodandwine for the inspiration behind this magnificent dish. She really knows how to make food shine!
Ready to elevate your burger night? Let’s dive into this amazing recipe!
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Ingredients
Units
Scale
Drunken Mushrooms
- 3 Tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 1 small shallot, chopped (about 1/4 cup)
- 1 tsp chopped fresh thyme
- 1/4 tsp salt, plus more to taste
- 1/4 tsp pepper
- 1/2 cup light lager beer
Burger
- 1/3 cup mayonnaise
- 1 Tbsp whole grain mustard
- 1/2 soy sauce
- 1 large garlic clove, grated (about 1/2 tsp)
- 2 lb 80% lean ground beef
- 4 pats of butter
- 2 tsp salt
- 1 1/4 tsp pepper
- 4 extra sharp white cheddar cheese slices
- 2 Tbsp butter, softened
- 4 hamburger buns, split
- Toppings: butter lettuce, sliced red onion, drunken mushrooms, and bread-and-butter pickle chips for serving
Instructions
Drunken Mushrooms
- Brown Mushrooms: Heat oil in a large skillet over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until well browned (about 8 minutes). Stir the mushrooms, then continue cooking, stirring occasionally, until tender and browned (2-4 minutes).
- Sauté Aromatics: Reduce heat to medium. Add shallot, thyme, salt, and pepper; cook, stirring often, for 1 minute.
- Deglaze with Beer: Add beer and cook, stirring occasionally, until the liquid is completely reduced (3-4 minutes). Season with additional salt to taste.
Burger Patties & Assembly
- Make Garlic Mayonnaise: In a small bowl, whisk together mayonnaise, mustard, soy sauce, and garlic. Cover and chill until ready to serve.
- Form Patties: Divide the beef into four 8-ounce portions. For each portion, shape into a loose ball, then flatten between your palms to form a 4 1/2-inch wide, 1-inch thick patty. Press your thumbs into the center to create a 1/2-inch deep indentation. Transfer patties to a parchment paper-lined baking sheet, cover, and chill while you prepare the grill.
- Preheat & Cook: Preheat your grill to medium (350°F to 400°F). Place a large cast-iron skillet or griddle on the grill to preheat. (Alternatively, heat the skillet/griddle on your stove over medium heat.)
- Sear Burgers: Remove patties from the refrigerator and sprinkle evenly with salt and pepper. Place patties in the hot skillet, spacing them at least 1 inch apart. Add a pat of butter in the center indentation of each patty. Cook undisturbed until a deep golden-brown crust forms on the bottom (6-7 minutes).
- Flip & Finish: Flip patties and cook undisturbed until both sides are well browned and a meat thermometer inserted into the center registers 118°F (about 3 minutes).
- Melt Cheese: Place 1 cheddar slice on each patty. Cover the skillet with a baking sheet and let stand until the cheddar is melted (about 1 minute). Uncover and transfer patties to a clean baking sheet to rest for 5 minutes. Do not wipe the skillet clean.
- Toast Buns: Meanwhile, spread butter evenly on the cut sides of the hamburger buns. Working in batches, toast buns in the beef drippings in the skillet over medium heat until golden brown (about 1 minute).
- Assemble & Serve: Spread garlic mayonnaise on the cut sides of the buns. Top the bottom buns with lettuce, red onions, burger patties, drunken mushrooms, and pickle chips. Sandwich with the top buns and serve immediately.
Notes
- Drunken Mushrooms: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently over medium heat before serving.
- Garlic Mayonnaise: This can be stored in an airtight container in the refrigerator for up to 1 week.
- Beer Choice: For the best flavor, opt for a toasty and citrusy pale ale, like Samuel Smith.
Keywords: Main Dish, Dinner, Lunch, Burger, Mushrooms, Beer
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