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Roasted Mushroom Burger

Roasted Mushroom Burger

Three varieties of mushrooms combined with ground chuck create this moist, tasty burger.


  • 8 ounces crimini mushrooms
  • 2 ounces shiitake mushrooms
  • 2 ounces oyster mushrooms
  • 1/4 cup olive oil
  • 3 teaspoons kosher salt, divided
  • 1/2 pound ground chuck
  • 1 tablespoon vegetable oil


  1. Heat the oven to 425 degrees F.
  2. Thinly slice all of the mushrooms and toss in olive oil and 1 teaspoon salt.
  3. Spread the mushrooms in a single layer on a metal sheet pan and roast in the oven for 15 minutes. Remove from oven and cool.
  4. In a food processor pulse the mushrooms into a fine dice.
  5. Gently mix the mushrooms with beef and form into four 4 ounce patties.
  6. Refrigerate the patties for 15 minutes.
  7. Heat a cast iron skillet over high heat and add the vegetable oil.
  8. Season the patties evenly with 2 teaspoons of salt.
  9. Add the patties to the skillet. Note: The patties are delicate so be careful when laying into pan.
  10. Press the patties firmly with a spatula and cook for 3 minutes until crisp on one side.
  11. Carefully turn the patties over and press once with a spatula. Cook for 2 minutes.
  12. Add a slice of American or sharp cheddar cheese on top. As the cheese begins to melt, place on top of your favorite toasted bun.
  13. Serve with whole grain mustard and shaved red onion.

Recipe courtesy of Chef Linton Hopkins

Recipe and photo credit (used with permission): Mushroom Council

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