No ImageGrilled Beef and Mushroom Burger

Did you make it? Rate it!

  1. 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!

  2. 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!


  3. 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!

  4. 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 !

  5. 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.


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