Grilled Beef and Mushroom Burger


Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.

Photography Credit: Elise Bauer

“Hey dad, wanna come over for lunch? We’re making mushroom burgers.” Radio silence. That’s weird. Usually an invitation for free food and the company of his firstborn is met with gleeful enthusiasm.

“Don’t worry, it’s a beef burger, with lots of mushrooms, you’ll love it.” Bingo, that was it. “Okay, sure! We’ll be right over.”

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It used to be, “mushroom burger” just meant a hamburger with lots of mushrooms piled on top. These days it usually refers to a burger in which a portobello mushroom takes the place of the patty.

Nothing wrong with that, but it wasn’t what my father wanted. A grilled beef patty with melted Swiss, and slathered with sautéed shiitakes and onions? Hard to resist.

Shiitake Mushroom and Beef Burgers

So, this one was a big hit with my dad, and with my mom too, for that matter. The things that make it a step up from your typical retro mushroom burger are the dried mushroom powder mixed into the ground meat, intensifying the mushroom taste, and using shiitakes for the topping, which are highly flavorful mushrooms.

You can easily skip the dried mushroom bit it you don’t have any on hand, and you can easily sub button mushrooms, or any other mushrooms, for the shiitakes if you want.

Grilled Beef and Mushroom Burger Recipe

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

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.


  • 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 tablespoons extra virgin 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 Make the burger mixture: 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.

3 Form into patties: 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).

4 Sauté the mushrooms, then the onions: 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.

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

grill hamburger patties for beef mushroom burgers

6 Add the cheese: When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

7 Grill the buns: Paint the burger buns with a little olive oil and toast them on the griddle or grill grates.

8 Assemble the burgers: To assemble, put a burger on the bun and top with the sautéed onions and mushroom mixture.

assemble the grilled beef mushroom burgers

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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18 Comments / Reviews

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Did you make it? Rate it!

  1. Richard

    I’ve had some good burgers in my time. That is HOT STUFF! You can get that at a number of different places.


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  2. Esther

    Will the recipe still work if I leave out the worcestershire sauce? I usually don’t have it because I don’t like the flavor.

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  3. Christy

    Oh…..I forgot to add, I mixed up a little mayo and whole grain dijon mustard as a bun spread. The flavors went great with the burger!

  4. Christy

    We grilled these up last night. I only used a half ounce bag of dried Chanterelles in the burger because they were pretty expensive at my local grocery store, but they still gave the burgers a wonderful taste. The burgers were so juicy! I did use fresh Shitakes with the onion to top, creamy havarti cheese and grilled brioche buns……yum! A keeper for sure, thanks!


  5. 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!

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