Creamy Mushroom Cheeseburger


Creamy Mushrooms:

·         1/4 cup olive oil

·         2 shallots, sliced

·         1 tablespoon minced garlic

·         2 cups sliced cremini mushrooms

·         Dash balsamic vinegar

·         1/4 cup beef broth

·         1/2 cup mascarpone

·         3 tablespoons chopped chives

·         Pinch salt

·         Pinch cracked black pepper


·         2 pounds ground beef

·         4 teaspoons steak seasoning (recommended: Montreal)

·         8 slices smoked Cheddar

·         4 large seeded hamburger buns, split and toasted

·         Dijon mayonnaise blend, for garnish (recommended: Dijonnaise)

·         1 cup french fried onion pieces


Preheat a grill on high.

In a medium-sized sauté pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese, chives and the salt and pepper.

Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter.

Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve.

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