Classic Hamburger Topped with Sautéed Mushrooms

Having trouble finding an everyday burger recipe? Look no further. Your patties will taste so good, you’ll think the recipe should be trademarked and sold at major restaurants near you! Top these lean burgers with provolone cheese and your favorite fixings— let’s not forget those sautéed mushrooms— for one big real hit at barbecues. Placed on ciabatta rolls, you can’t beat the presentation and texture.

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Classic Hamburger Topped with Sautéed Mushrooms


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: 4

Description

If you ever need a "go-to" burger recipe, this is it! This classic hamburger topped with sautéed mushrooms on a ciabatta bun makes it a restaurant-quality burger, to be reckoned with. 


Ingredients

For the mushroom topping: 
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1/2 tsp. dried thyme
  • 1 shallot or onion, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

For the burgers:

  • 1 pound ground lean beef
  • 1/2 cup onion, minced
  • 1 tablespoon Worcestershire
  • 1 or 2 cloves garlic, minced
  • About 1/2 teaspoon salt About 1/4 teaspoon pepper 
  • 4 slices provolone cheese 
  •  ½ cup mayonnaise
  • 1 cup Arugula 
  • ½ red onion, sliced into thin rounds 
  • 4 ciabatta hamburger buns (about 4 inches wide)

Instructions

For the mushrooms: 
  1. Add butter and olive oil to a medium pan. 
  2. Pour in mushrooms and make sure you don't crowd the pan with mushrooms, or they can become soggy.
  3. Stir until the mushrooms are covered in butter then let them cook for 5 minutes.
  4. Add in the thyme and diced onion. Stir and let it cook for 5 more minutes.
  5. Add in the garlic and salt and pepper to taste.
  6. Let them cook for about 5 more minutes.

For the burger: 

  1. In a bowl, mix ground beef, onion, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and share each patty about 4.5 inches wide. 
  2. Grill burger patties on a barbecue over high heat with lid closed. Brown burger patties on both sides by only turning once. USDA recommends cooking your burgers to a minimum internal temperature of 160°. 
  3. In the meantime, prepare your buns by lightly toasting. Then spread mayonnaise onto both sides of the bun. Place a handful of arugula on the bottom bun, topped with red onion. 
  4. Add cheese to each patty on the grill and melt. Remove from grill and place on prepared buns. Top with sauteed mushrooms. And walla! 
  5. Serve warm and melty.

Notes

Serve as a side dish or add to steak, burger, avocado toast, or scrambled eggs. Really the opportunities are endless. Have fun with sautéed mushrooms! 

BlendedBurger-2-2
Monterey Mushrooms blue and white logo

Classic Hamburger Topped with Sautéed Mushrooms


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: 4

Description

If you ever need a "go-to" burger recipe, this is it! This classic hamburger topped with sautéed mushrooms on a ciabatta bun makes it a restaurant-quality burger, to be reckoned with. 


Ingredients

For the mushroom topping: 
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)* 
  • 1/2 tsp. dried thyme
  • 1 shallot or onion, diced
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA. 

For the burgers:

  • 1 pound ground lean beef
  • 1/2 cup onion, minced
  • 1 tablespoon Worcestershire
  • 1 or 2 cloves garlic, minced
  • About 1/2 teaspoon salt About 1/4 teaspoon pepper 
  • 4 slices provolone cheese 
  •  ½ cup mayonnaise
  • 1 cup Arugula 
  • ½ red onion, sliced into thin rounds 
  • 4 ciabatta hamburger buns (about 4 inches wide)

Instructions

For the mushrooms: 
  1. Add butter and olive oil to a medium pan. 
  2. Pour in mushrooms and make sure you don't crowd the pan with mushrooms, or they can become soggy.
  3. Stir until the mushrooms are covered in butter then let them cook for 5 minutes.
  4. Add in the thyme and diced onion. Stir and let it cook for 5 more minutes.
  5. Add in the garlic and salt and pepper to taste.
  6. Let them cook for about 5 more minutes.

For the burger: 

  1. In a bowl, mix ground beef, onion, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and share each patty about 4.5 inches wide. 
  2. Grill burger patties on a barbecue over high heat with lid closed. Brown burger patties on both sides by only turning once. USDA recommends cooking your burgers to a minimum internal temperature of 160°. 
  3. In the meantime, prepare your buns by lightly toasting. Then spread mayonnaise onto both sides of the bun. Place a handful of arugula on the bottom bun, topped with red onion. 
  4. Add cheese to each patty on the grill and melt. Remove from grill and place on prepared buns. Top with sauteed mushrooms. And walla! 
  5. Serve warm and melty.

Notes

Serve as a side dish or add to steak, burger, avocado toast, or scrambled eggs. Really the opportunities are endless. Have fun with sautéed mushrooms! 

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Monterey Mushrooms