This Shiitake Mushroom Burger is made with ground beef, dried shiitake mushrooms, fresh shiitake mushrooms, Vidalia onions, and cheese.
Thinking about having a barbecue before summer is over? As we all know, the fall is among us. Take advantage and start grilling. You haven't tried anything yet if you haven't tried this delicious Shiitake Mushroom Burger! I blended dried shiitake mushrooms and used that as the prime seasoning for the beef. This will give the burger such a delicious umami flavor. Then you saute fresh mushrooms and onion with a little butter and Worcestershire sauce and add that into the burger. It is simply delicious.
If you love this recipe, feel free to try my Portobello Mushroom Bun or my Mushroom Pasta.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Ground Beef
- Fresh Shiitake Mushrooms
- Dried Shiitake Mushrooms
- Onion
- Garlic
- Garlic powder
- Onion powder
- Worcestershire
- Butter
- Cheddar cheese
See recipe card for Shiitake Mushroom Burger quantities.
Instructions
Start by pulsing the dried shiitake mushroom in a food processor until it turns into a powder. Add the ground beef into a bowl along with the mushroom powder, garlic powder, onion powder, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste. With your hands, mix until everything is combined. Form the patties, they should be about 5-6 patties!
Make the mushroom and onion toppings. In a saucepan on medium high heat, add the butter and 2 tablespoons of Worcestershire sauce. When the butter melts, add the onion and stirring for about 3 minutes. Add the fresh mushrooms and sauté for about 6 minutes, stirring occasionally. Turn heat to low and keep sautéing for 10 more minutes.
Grill the burgers for about 5-8 minutes per side. You should cut the thickest patty and check the inside to see if you need to cook for longer. When the burgers are almost done, add the cheese and allow to melt.
Optional: grill the buns for 30 seconds to 1 minute on each side before serving! Assemble the burgers and top with the sautéed mushroom and onions!
Hint: It is best to use dried shiitake mushroom for seasoning the beef.
Substitutions
Ground beef: You want to use ground beef that Is 85% or 90% lean meat. Do not worry about using lean meat as the rest of the ingredients will keep the patties intact.
Dried shiitake mushrooms: You can find this in the produce section of your favorite grocery store, or on Amazon.
Fresh shiitake mushrooms: These will be int he produce section along with the other mushrooms.
Onion: I love using sweet vidalia onions because they caramelize so well.
Seasoning: You can add garlic and onion powder as the seasoning for these burgers.
Cheese: Feel free to top with your favorite sliced cheese like swiss or cheddar.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes into the ground beef mixture for a spicy kick, or add hot sauce at the end.
- Deluxe - add guacamole, crispy onions or fries.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Air Fried Bok Choy to serve alongside.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These patties can be frozen for up to three months. The rest of hte ingredients don't stand up well to freezing.
Top tip
You can make the patties ahead of time and then pull them out of the fridge when ready to use.
Shiitake Mushroom Burger
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Shiitake Mushroom Burger is made with ground beef, button mushrooms, shiitake mushrooms, Vidalia onions, and cheese.
Ingredients
- 2 pounds of ground beef
- 1 pound of fresh shiitake mushroom
- 1 ounce of dried shitake mushrooms
- 1 large sweet Vidalia onion
- 3 cloves garlic, minced
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 3 tablespoons of Worcestershire sauce
- 3 tablespoons of butter
- 6 slices of cheddar or Swiss cheese
- Salt and pepper to taste
Instructions
- Start by pulsing the dried shiitake mushroom in a food processor until it turns into a powder.
- Add the ground beef into a bowl along with the mushroom powder, garlic powder, onion powder, 1 tablespoon of Worcestershire sauce, and salt and pepper to taste. With your hands, mix until everything is combined.
- Form the patties, they should be about 5-6 patties!
- Make the mushroom and onion toppings. In a saucepan on medium high heat, add the butter and 2 tablespoons of Worcestershire sauce. When the butter melts, add the onion and stirring for about 3 minutes. Add the fresh mushrooms and sauté for about 6 minutes, stirring occasionally. Turn heat to low and keep sautéing for 10 more minutes.
- Grill the burgers for about 5-8 minutes per side. You should cut the thickest patty and check the inside to see if you need to cook for longer.
- When the burgers are almost done, add the cheese and allow to melt.
- Optional: grill the buns for 30 seconds to 1 minute on each side before serving!
- Assemble the burgers and top with the sautéed mushroom and onions!
Notes
- Although it may seem there too much mushroom powder, its not that much!
- Cut the thickest patty to check if it is cooked all the way through.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 270.0
- Sugar: 5.2g
- Sodium: 396mg
- Fat: 10.1g
- Carbohydrates: 30.3g
- Fiber: 1.1g
- Protein: 13.3g
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply