Creamy Mushroom Cheeseburger

Total Time:
45 min
15 min
30 min

4 servings

  • Creamy Mushrooms:
  • 1/4 cup olive oil
  • 2 shallots, sliced
  • 1 tablespoon minced garlic
  • 2 cups sliced cremini mushrooms
  • Dash balsamic vinegar
  • 1/4 cup beef broth
  • 1/2 cup mascarpone
  • 3 tablespoons chopped chives
  • Pinch salt
  • Pinch cracked black pepper
  • Burgers:
  • 2 pounds ground beef
  • 4 teaspoons steak seasoning (recommended: Montreal)
  • 8 slices smoked Cheddar
  • 4 large seeded hamburger buns, split and toasted
  • Dijon mayonnaise blend, for garnish (recommended: Dijonnaise)
  • 1 cup french fried onion pieces
  • Preheat a grill on high.

  • In a medium-sized saute pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese, chives and the salt and pepper.

  • Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter.

  • Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve.

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