AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Beef And Mushroom Blended Burgers Stay Nice And Juicy

Share on:
Mushroom and beef blended burger plated plated

Amp up the umami with this flavor packed burger featuring a beef and mushroom blended patty.

If you’re a fan of mushroom Swiss burgers then you’re going to fall in love with the rich flavor of our beef and mushroom blended burger.

Inspired by a recipe I discovered on the Mushroom Council’s website, these juicy burgers begin with grilled mushrooms that are then minced and blended with ground chuck and formed into patties. These “blended burgers” are then grilled using the reverse sear method, which keeps the interior from overcooking on the grill but still creates a deeply browned crust. What are you waiting for? Dig into our latest grilled burger of the month, a super-juicy, savory, umami bomb of a cheeseburger bursting with meaty grill flavor.

Beef and Mushroom Blended Burger Recipe


Mushroom and beef blended burger
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.25 from 49 votes
Chopped grilled mushrooms and reverse searing are the keys to this juicy grilled burger topped with Swiss cheese.

Serve with: an IPA or pale ale.


Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 8 ounces sliced mushrooms, preferably baby bella (a.k.a. cremini)
  • 1 pound ground chuck
  • 1 1/4 teaspoons  Morton Coarse Kosher Salt 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon coarse ground black pepper
  • 4 slices Swiss cheese
  • Lettuce
  • Tomato slices
  • 4 hamburger buns, preferably onion rolls if available
  • Your favorite burger condiments, such as ketchup
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F (204.4°C) on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F (204.4°C) on the indirect side.
  • Lightly oil a vegetable grilling basket and place it on the hot side of the grill. Allow it to preheat for approximately 5 minutes.
  • Cook. Place the sliced mushrooms in the vegetable grilling basket and allow them to cook while turning frequently until they are just beginning to soften and are lightly browned, approximately 3 to 4 minutes. Remove the mushrooms, cover the grill, and close the vents (or dials if using a gas grill) to bring the temperature to approximately 225°F (107.2°C).
  • Prep and mix. Roughly chop the grilled mushrooms. Place the chopped mushrooms in a food processor and pulse until finely diced. If a food processor isn’t available, simply chop the mushrooms as fine as possible.
  • Place the minced mushrooms in a mixing bowl. Add the ground chuck, 1/2 teaspoon of the kosher salt, garlic powder, and onion powder to the bowl and gently mix the ingredients until the mushrooms are fully incorporated into the beef.
  • Divide the mixture into four equal portions, approximately 5 ounces (141.7 g) each, and form them into patties. Season both sides of the patties with the remaining kosher salt and the black pepper.
  • Cook again. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for additional smoke flavor. Place the burgers on the indirect side of the grill, positioning the vent directly above the burgers in order to force the smoke over and around the meat. Cook the patties for about 5 minutes.
  • Push the tip of a rapid-read thermometer such as the Thermapen into the side of both burgers. When the temperature reaches 105°F (40.6°C), flip the burgers and cook for approximately 7 to 10 more minutes. Because they are not over direct heat, you do not need to flip them often.
  • When the burgers are about 20°F (-6.7°C) below the final doneness temp you want (see AmazingRibs.com’s award winning Food Temperature Guide), get ready to move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, take the meat off of the grill and close the lid while the hot side heats up.
  • Put the burgers on the direct heat side to brown them. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot. Flip the meat every minute to form a nice crust on both sides.
  • When the interior reaches 5°F (-15°C) below the desired doneness, add a slice of cheese to each one and let them cook until the cheese melts, approximately 2 minutes.
  • Serve. To assemble the burgers, add the lettuce and tomato to each bottom bun and top with a patty. Spread your favorite burger condiments on the top buns before placing on the burgers. Serve immediately.

Related articles

Published On: 8/30/2018 Last Modified: 9/20/2022

Share on:
  • Clint Cantwell - Clint Cantwell is AmazingRibs.com's Senior Vice President of Whatever, charged with creating recipes, writing articles, shooting photos, and a little bit of everything else. He was named one of the "10 Faces of Memphis Barbecue" by Memphis Magazine and was the winner of Travel Channel's "American Grilled: Memphis".

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


Big. Bold. Flavor.

Meathead's Amazing rubs and sauce

Introduce big, bold flavor to your BBQ and grilling creations thanks to the Meathead’s Amazing line of pork, red meat, and poultry rubs as well as a KC-style BBQ sauce. Click here to read more and to purchase.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.