It seems like there is no end to possible burger recipes, and I wouldn’t bother you with another except this one is pretty unique. My house sauce is probably like nothing you’ve tasted, as it has hints of sriracha and cinnamon as well as other more standard ingredients. As you can tell from the name, this burger has mushrooms, but this is a “blended burger” meaning that the mushrooms get into the burger in a creative way.
You could layer mushrooms on top of the patty, but isn’t it annoying when they slide off? You could also try grinding up raw mushrooms to include in the patty, but after lots of tries, I don’t think that’s the best way to do it. The solution I’ve hit upon starts with rough chopping the mushrooms, mixing in chopped onions and herbs, and then sautéing this mixture. I then mix this into the patty and get a burger with a wonderful earthy flavor. The perfect complement is the house-made sauce that I have refined over time, and include for you below.
I’ve made this burger several times for family and friends — they always love it and think it’s really unique and special. I hope you do too!
- 1 cup mayo
- 1 tbsp. sriracha
- 3 tbsp. ketchup
- 1/4 tsp. ground cinnamon
- 1/8 tsp. salt or to taste
- 1 1/2 cup chopped white button mushroom
- 1/2 cup chopped red onion
- 1 tbsp. oil
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tbsp. oyster sauce
- 1 lbs. ground beef (80% lean 20% fat)
- 4 large sesame seed buns
- House sauce
- Burger patty
- Romaine lettuce, shredded
- Pickles, sliced
- Tomatoes, sliced
Mix all the sauce ingredients together in a bowl with a whisk until nice and smooth. Set aside for later use.
Line a sheet pan with parchment paper and set aside.
Heat oil in a medium-sized skillet. When the oil is hot, add chopped mushrooms and onions. Next, sauté the mixture until soft. Then, add dried basil, salt, and pepper. Cook until all the moisture is gone and then cool the mixture down for 5 minutes.
In a large bowl, add ground beef, oyster sauce, and the mushroom mixture. Mix all the ingredients gently. Do not over mix the burger.
Form this mixture into 4 patties. You can make them as thick or skinny, according to preference. I like to make my patties a little bigger than the buns I use. Patties tends to shrink when its cooked.
Place the burgers on a parchment lined sheet pan.
Heat a grill to about 400 degrees Fahrenheit. I’m using an electric indoor grill to cook my patties. Cook the burger to your preference. For this recipe, I cooked mine medium-well.
It will take somewhere between 5-8 minutes, depending on the thickness of your burger.
Butter the cut sides of the buns, then toast them in a large skillet until the edges turn golden brown.
Spread a tbsp. of the house sauce made earlier on the cut side of each bun. Place the patty on top of the bottom bun. Top the patty with 2 slices of tomato, some shredded lettuce and pickles. Set the final bun on top and enjoy!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!