Grilled Gourmet Burger with Sautéed Wild Mushrooms

A Gourmet Burger topped with Sautéed Wild Mushrooms on a serving platter with a glass of red wine.

5 from 1 vote

Grilled Gourmet Burger with Sautéed Wild Mushrooms

A restaurant-level Grilled Gourmet Burger topped with Sautéed Wild Mushrooms, white cheddar cheese, crispy bacon, and a homemade garlic aioli. These are to die for, and better than going out to a steakhouse!

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: American, burgers

Servings: burgers

Author: Mary Cressler

Cost: $30

Equipment

1 Cast Iron Pan 10-inches is ideal

Ingredients

1 ⅓ pounds ground beef (We recommend 80/20 lean-to-fat ratio for best results.)
1 tablespoon kosher salt, plus 1 teaspoon (Reserve some for the mushrooms)
1 tablespoon coarse black pepper, plus 1 teaspoon (Reserve some for the mushrooms)
2 tablespoons extra virgin olive oil
¼ cup diced shallots or diced white onions
16 ounces wild mushrooms, chopped (We use an equal mix of shiitake and oyster. But you can use any combination you prefer.)
1 teaspoon fresh thyme, chopped
8 slices white cheddar cheese
½ cup aioli (See notes)
4 brioche buns
Optional Toppings: green leaf lettuce, cooked bacon, pickled red onions

Instructions

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.
Season and Shape Patties: Season beef generously in a large bowl with 1 tablespoon each of the salt and pepper (reserve the rest for the mushrooms). 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.
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 the thyme, 1 teaspoon salt, and 1 teaspoon pepper. Keep stirring and remove from the heat after 2 minutes.
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.
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.
Assemble the Gourmet 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.

Notes

Ingredient Note: If you elect leaner beef, be sure you add a binder to anything leaner than 90/10 so the patties stay together.

Aioli: For this gourmet burger you can use a store-bought aioli or make your own. If you make your own you want a good whisk. You need one egg yolk, 1/4 cup avocado or neutral oil, 1/4 cup extra virgin olive oil, one garlic clove minced or chopped, and juice of half a lemon.

In a large bowl, add one egg yolk and one clove of 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 the help pour the oil while you whisk and hold the bowl. If you are solo, that is why you want to anchor the bowl on a towel so it minimizes movement.

Wine Buying Tip: Look for the Cabernet Sauvignon varietal in your wine aisle.

Nutrition