Grilled Beef and Mushroom Burger

We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 3-4


  • 1 pound ground beef
  • A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher salt (add more if you like burgers a little saltier)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced
  • 1 large onion, sliced thin (about 2 cups)
  • 2 Tbsp olive oil
  • Salt
  • 4-6 slices of Swiss cheese
  • Burger buns


1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.

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  • Gaby

    I would like nothing more than to sink my teeth into this right now! After a week full of seafood, I could sure use some beef :)

  • Sheila

    It looks like you grilled the bun too! Deliciousness!

  • Greg Walker

    That looks terrific! This year I am doing a Chateaubriand. I got a PSMO last week and reserved the best of the best for Father’s Day.

  • Jessica

    Oh wow, dried mushroom powder, that’s such a great idea! My all time favorite burger is the portobello one from Shake Shack in New York. I don’t have easy access to those mushrooms, so using this trick would be a good way to give a good shroomy punch!

  • angela

    Love the dappled light! Quite fancy the burger too!

  • Nick

    Mushroom swiss burgers are by far the BEST kind of burgers, but mixing mushroom powder into the meat sounds incredible. Thanks for the suggestion!

  • Je Ae

    That looks so delicious, I am definitely going to make it for Father’s Day. The best thing is that I can rope my hubby to grill the meat while I cook the onions/mushrooms, and it won’t even occur to him that he’s helping to make his own celebratory meal. Total win/win.

  • Rogue

    The burger that you made looks awesome! I like that you put mushrooms in the burger, and not just on top. For someone that loves mushrooms, this is the ultimate grilled burger. Thanks!

  • laura @ glutton for nourishment

    completely dreamy. this is the perfect burger!

  • Rock Kitaro

    Very nice! Thanks for this and lovely photos!

  • Lulu

    That burger looks mouth-watering. Can’t wait to grill this weekend!

    Elise, please wish your dad a happy Father’s Day from me. Love this site; your family’s recipes have helped me learn so much in the kitchen!

    Happy Father’s Day to all!

    Will do, thanks Lulu! ~Elise

  • Jan

    That looks amazing – I adore muchrooms, I love burgers, and you’ve put both together beautifully. Thanks!

  • Rachel @ Not Rachael Ray

    Yum, this is definitely man food, but this lady would devour it as well! Looks amazing!

  • Bruce Farr

    Well, Elise, if there were no other reason in the world for being a dad and being able to celebrate Father’s Day, this burger would be all the inspiration I’d need. WOW! Looks divine! I’m sending it to my wife (my daughter’s in L.A., so I can’t expect her to grill me up one from across the country), in the hope that she’ll get the hint that it’s my “special request” meal on Sunday! BF

  • Susan

    I love how mushroom burgers taste almost like Salsbury Steak. We only do one flip of the burger on the grill and add the cheese to the finished side while the raw side cooks..about 4 minutes per side for about 2/3cup of ground beef. Yum…now I want burgers tonight!

  • Kelly Hartman

    This looks delish!
    Diet starts tomorrow…

  • win

    wooeeoo, wooeeoo, wooeeoo la la la la. This recipe looks fit for a king–or a queen, like myself. Mushroom burgers are my favorite food, and you’ve inspired me to cook one up tonight!

  • Lenore

    There is just nothing like a good burger covered in mushrooms, onions, and melted cheese, and your photos of your recipe for this one are SO well-done (a good thing in the photos’ case – not so much for a burger – medium rare for me, please)!

  • homegrown countrygirl

    I love the idea of making dried mushrooms into powder and mixing them with the meat… you are a genius. You have shared so many fabulous ideas!

  • Paula

    I now know what I’m making for dinner tomorrow. This burger/mushroom/cheese/grilled bun sounds so good I’ve already started drooling in anticipation!

  • LellyBilly

    This is a great recipe, I tried it tonight! I have to mention though, using a coffee grinder in place of a food processor to grind the dried mushrooms isn’t something you should recommend. When we tried to grind our dried mushrooms, the coffee grinder overheated and set on fire.

    Hi LellyBilly, how strange, given that coffee beans are so much harder to grind than dried mushrooms. ~Elise

  • Gary

    OK, I used ground turkey instead of beef and I didn’t have dried mushrooms so I omitted that too. To further complicate things, I used Havarti cheese and soy sauce instead of Worcestershire sauce (and NO additional salt). But you know what, the mushroom and onions came out so well that I have to say your recipe is GREAT. One day I will try it as you wrote it (cause if my adaptations worked the original must be fantastic). Thanks!!!

  • ChristineL.

    The ground dried mushrooms is an amazing idea. I wonder what else can be embellished by some mushroom powder.

  • Buthu

    I tried it last night it turned out yummy!

  • vie

    oh my god,, my stomach seems full to finish that beef ;D,, seems so yummy

  • Todd G.

    It should be pointed out that this is not the healthiest meal for most people……..but I’m doing the Atkins diet so I need all the fat I can get. Please send me your unused beef. I’ll give it a good home. :) I could eat this every day.

  • Meghan

    Would be delicious with a bit of béarnaise :)

  • Diana

    Nice! Definitely like the mixing up of shiitakes with dried porcini mushrooms. I’ll have to try that on my burgers soon.

  • Foodtopii

    This is perhaps one of my favorite burgers, though I’d take sliced portobello mushrooms on top of my patty over shiitake mushrooms any day. Nice touch with dried mushrooms!

  • Arundel

    My husband is a major fan of mushrooms, onions and Swiss cheese, and he was a little out of sorts the other day, so I made these for supper. Wow!

    What a great combination of flavors – the powdered mushrooms and the Worcester really deepen the beefy flavor. To complement that, the fresh mushrooms and Swiss are perfect. It was too rainy in Maine to grill outdoors, so it was all indoor cooking, but that didn’t hurt at all.

    Now that the old coffee grinder is cleaned out, it will get used for spices more often, too. I never knew the rice trick, but it works well.

  • Julie

    After seeing the recipe the other day, I could not stop thinking about this burger. I finally made it last night … wow ! The only problem is that some friends stopped by and we shared supper ! Everybody loved it … but I still crave for more !

  • Pinoy Neophyte

    look now! i’m hungry! drools!

  • Jess

    This is delicious! I don’t have a coffee grinder and used a food processor to grind the “flower mushroom” from Asian store (I just remove the stalk and they are so much cheaper) It keeps the burger moist despite no need for oil in the meat. Grilling the buns with olive oil is such a great idea too! This is a keeper! Thanks Elise!

  • Kiran

    That looks so yummy. Perfect lunch for Father’s day :)