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.”

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 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 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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Showing 4 of 12 Comments / Reviews

  • 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!

  • laura @ glutton for nourishment

    completely dreamy. this is the perfect burger!

  • 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!

  • 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!!!

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