Southern Mushroom-Beef Burgers
- Level: Easy
- Yield: 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 982
- Total Fat
- 63
- Saturated Fat
- 27
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 63
- Cholesterol
- 227
- Sodium
- 1194
- Total: 45 min
- Active: 45 min
Ingredients
For the Pimento Cheese:
8 ounces extra-sharp yellow cheddar cheese, shredded
4 ounces white cheddar cheese (preferably Vermont cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and liquid reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
For the Patties:
2 1/4 pounds 80/20 Angus beef
12 ounces baby bella (cremini) mushrooms, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon onion powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
6 potato buns, split
Melted butter, for brushing
For the Sauce and Toppings:
1/3 cup mayonnaise
1/3 cup barbecue sauce (smoky sauces work best)
Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving
Directions
- Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve.
- Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
- Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning).
- Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.