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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  • 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!

  • 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 !

  • 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.

  • 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!

  • Meghan

    Would be delicious with a bit of béarnaise :)

  • Buthu

    I tried it last night it turned out yummy!

  • ChristineL.

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

  • 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!!!

  • 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

  • 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!

  • laura @ glutton for nourishment

    completely dreamy. this is the perfect burger!

  • 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!