Mushroom Cheeseburgers

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced
  • 2 carrots, thinly sliced
  • 1 1/2 pounds ground beef chuck
  • 2 tablespoons Worcestershire sauce
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 4 slices fontina cheese (about 4 ounces)
  • 1/2 cup ketchup
  • 4 sesame potato buns, split and toasted
Directions
  • Combine 1/2 cup water, the vinegar, sugar and 3/4 teaspoon salt in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Combine the cucumbers and carrots in a bowl; pour in the hot liquid and refrigerate until ready to serve.

  • Combine the ground beef and 1 tablespoon Worcestershire sauce in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; season with salt and pepper. Set aside.

  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until browned around the edges, about 10 minutes. Transfer to a plate and cover to keep warm.

  • Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the burgers and cook until browned, about 4 minutes per side; top with the cheese and cover during the last 1 minute.

  • Meanwhile, mix the ketchup with the remaining 1 tablespoon Worcestershire sauce; spread on the bottom buns. Serve the burgers on the buns; top with the mushrooms. Drain the pickles and serve on the side.

  • Photograph by Ryan Dausch


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