Creamy Mushroom Cheeseburger

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


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


  1. Preheat a grill on high.
  2. 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.
  3. 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.
  4. 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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