Gourmet Burger with Wild Mushrooms

When I think of “gourmet burger,” I think of something I’d treat myself to at an upscale restaurant, like our Western Burger. In this case, a restaurant that prides itself on making the most amazing burgers possible. The kind you’d skip the steak recipes for, because you know the burger is the best thing on the menu.

So, whether you’re looking to impress dinner guests or just treat yourself to something decadent, this burger recipe is all about building layers of savory, umami-packed flavor. This is the kind of burger that turns a casual cookout into a gourmet grilling moment. And you don’t need to go to an upscale restaurant to get a restaurant-worthy burger. Because you’re gonna make it yourself! Yes, you can!

Gourmet Burger Ingredients + Substitutions

• Ground Beef – We’re going with 80/20 beef. The ratio is lean to fat, which adds more flavor. If you go with a leaner ground beef mix over 90/10, you’ll want to add a binder to hold the mushroom burger together (like egg).
• Salt and Pepper – For seasoning the beef (and the mushrooms). We recommend using kosher salt and fresh cracked black pepper or coarse black pepper.
• Wild Mushrooms – Plan 16 ounces of pre-cooked mushrooms for 4 burgers. They will reduce a lot. We used a combination of wild shiitake and oyster. But you can use any combination of mushrooms you can find. White mushrooms have the least amount of flavor, so use cremini instead if that is all you can find.
• Shallots or Onion – This helps to flavor the sautéed wild mushrooms.
• White Cheddar Cheese – We love the flavor of cheddar and the way it melts. Feel free to use a milder cheese if you prefer.
• Brioche Buns – The buttery flavor and soft texture are perfect for these gourmet mushroom burgers. Or use your favorite burger bun style.
• Garlic Aioli – Store-bought or homemade. You can also substitute mayonnaise.
• Additional Toppings: Butter Lettuce (we like the crunchy texture of butter lettuce), Bacon (plan on one piece of bacon per mushroom burger), Pickled Red Onions.

Preparation

Be sure any frozen ground beef is thawed in the refrigerator at least 24 hours before cooking. Before you hit the grill, a few tips:

• Use chilled ground beef when forming patties so they hold their shape. The more it warms up, the more difficult it will be for the patties to maintain their shape.
• Don’t overwork the meat—form gently into even-sized patties with your hands. Overworked burgers will taste tough.
• For the mushrooms, a rough chop is perfect for the texture before you cook them down.
• Toast your brioche buns on the grill during the last minute of cooking for that perfect crunch. The will brown quickly.

Homemade Garlic Aioli

If you want to make it by hand, you need an egg yolk, 1/4 cup of avocado oil, 1/4 cup of olive oil, minced or grated garlic, and the juice of half a lemon.

Tool needed: A good whisk.

• In a large bowl, add the egg yolk and the garlic. Place a towel under the bowl so it doesn’t move. Combine the two oils in one measuring cup that pours easily. Then, SLOWLY add the oil while you whisk the egg yolk vigorously. As you add oil, you should see the texture of the aioli thicken. If it does not, stop adding oil and just keep whisking.
• As it thickens, slowly add more oil until you have added all the oil. Add lemon juice and continue whisking. Add salt and pepper to taste.
• If you have help, have them pour the oil while you whisk and hold the bowl. If you are solo, that’s where that towel under the bowl comes in handy, to minimize movement.

Make this the day prior for easier prep. Then it’s ready when you make the grilled mushroom burgers.

EASY HACK: If you are strapped for time, here is a quick hack on an aioli. Grab 1/2 cup of mayo and place it into a bowl, grate a clove of garlic using a microplane, squeeze 1/2 a lemon, and mix it all together, and you have an “aioli”. Boom!

How to Make Grilled Gourmet Burgers

Cook the mushrooms in a cast iron pan over indirect heat while burgers are grilling. You can also just cook them on your stovetop before grilling your burgers.

1. Preheat the Grill: Set up your grill for two-zone cooking—direct and indirect heat. Aim for 400°F. If cooking mushrooms on the grill, preheat your cast iron on the grill as the grill warms up. Don’t add oil to the pan until right before you plan to cook the mushrooms.
2. Season and Shape Patties: Season beef generously in a large bowl with salt and pepper. Mix gently with your hands and form four patties slightly larger than the bun size (they’ll shrink slightly). Press a small indentation in the center of the patty to prevent it from shrinking.
3. Sautée Mushrooms: Place oil in a cast-iron pan over indirect heat and add diced shallots. Stir until softened (3-5 minutes), then add the mushrooms. Continue to stir over indirect heat, closing the lid in between stirring. Allow to brown for about 20 minutes. Add more oil if it seems dry. Then add thyme, salt, and pepper. If they seem dry, add 1-2 tablespoons of butter (or more oil). Keep stirring and remove from the heat after 2 minutes.
4. Grill the Burgers: Place the burgers over direct heat for about 4–5 minutes per side, flipping once, until the internal temp reaches 140°F. Then place two slices of cheese on each burger. Close the lid and continue grilling until the internal temperature of the patty reads 155 degrees. Remove from heat and rest for 5 minutes. Then build the burger.
5. Toast the Buns: While the burger is resting, place brioche buns cut-side down over direct heat for 30 seconds to 1 minute until toasted.
6. Assemble the Burger: Spread garlic aioli on the buns. Layer lettuce, the grilled patty, sautéed wild mushrooms, bacon, and optional pickled red onions. Top with the bun and serve immediately.

Frequently Asked Questions (FAQ)

What Wine Pairs Best With a Gourmet Burger with Sautéed Mushrooms?

We love to complement the rich flavors of the mushrooms and the ground beef with a bold wine like Cabernet Sauvignon or Merlot. Syrah and red Zinfandel are also great options.

In this recipe, we used a Bourbon Barrel Aged Cabernet Sauvignon from Federalist Wines.

Best Sides For A Gourmet Burger

An elevated gourmet burger means elevated sides. Try Smashed Potatoes with a decadent tarragon sauce. Or Roasted Duck Fat Potatoes that are crisp on the outside and chewy in the middle.

Or go classic with some crispy Grilled Potato Wedges with your favorite Fry Sauce recipe. Want a salad? Grilled Caesar Salad is perfect since the grill will be hot.