Triple Mushroom Burgers
Posted: November 2, 2025
Updated: January 18, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
This is the ultimate burger for mushroom lovers...mushrooms in the burger topped with mushrooms sautéed in garlic butter, and smoothered in a mushroom sauce for the ultimate umami experience. This recipe was designed/inspired based on mushroom burgers by Red Robin, Blue Moon Burgers, and Hops n Drops.
Some might say that this does not qualify as a proper burger because of the mix-ins but I disagree; whatever you might want to call it is fine with me (burgers, meatloaf on a bun, late for dinner), this "sandwich" by any other name is still delicious.
burgers
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Hands-On Time: 20 minutes
Resting Time: 20 minutes
Cook Time: 25 minutes
Total Time: 50 to 60 minutes
Equipment
baking sheet (half-sized or 2 quarter-sized, rimmed)
mini food processor (optional)
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The Process
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Notes
A Note on Mushroom Powder
You can absolutely buy mushroom powder from the store; however, I found that the most cost-effective way is to purchase dried shiitake from the Asian market (which is less than 5 dollars a bag and shelf-stable) and grind about 1 ounce of mushrooms at a time. You will likely have leftover powder which you can just store with your spices.
Suggested Meals
Serve these beauties with anything that you would normally like for burgers. Fries (you can dip in the mushroom sauce), salads, anything.
If you want to go the extra mile, caramelized onions and/or bacon taste great with this burger.
Shortcuts
When mixing the patties, you can skip the step to precook the mushrooms before blending. I have done this before and have not noticed a huge difference, especially when grilling or using the smoker. The risk when pan-frying is that more moisture will be released into the pan and creates steam which interferes with the Maillard reaction. When grilling, the extra moisture doesn’t seem to have an impact since they are cooked directly on the rack.
You can use pre-made tartar sauce and add mushroom powder and other seasonings.
Storage & Leftovers
Store leftover patties in the refrigerator. Should be able to keep refrigerated and covered for at least 3 days.
Substitutions & Variations
So many types of cheese go with mushrooms (and on burgers) – don’t be afraid to try something different like fontina, gouda, or blue cheese.
If you want a juicier burger with less fat – a 50/50 ratio can be used for the patties (¾ pound of mushrooms to ¾ pound of ground beef). The size of the burgers may be slightly altered.
FAQs
Q: Does roasting the mushrooms really make a difference?
A: Yes but not a huge difference. If you are on a time crunch, you can absolutely skip this step. It is a bit riskier that the mushrooms in the burger patties and the sautéed mushrooms won't get that golden brown goodness (Maillard reaction). Roasting for even a little bit removes some of the excess moisture...the goal here is to make it so you don't end up with grey, soggy food but you don't want the mushrooms to be dry and chewy either. If you not going to roast the mushrooms, you may want to wipe the mushrooms with paper towels rather than rinsing under running water.
Q: What if my pan isn't big enough to sauté all of the mushrooms in a single layer?
A: It's not the end of the world (not that any of this really is). You can either just put all of the mushrooms in the pan and carefully turn them for the last half of the cook time (so every mushroom gets some brown), try to give each burger a mix that includes browned mushrooms, or cook the mushrooms in batches, keeping the first batch warm in the oven while sautéing the second round.
Q: Do I have to use a skillet for the patties?
A: Absolutely not! You can use any method that you would for normal patties...I use the Traeger a lot. One thing to be aware of is that these burgers can be a bit hit or miss about falling apart based on the mood of the mushrooms. Not a game-ender, just something to plan for.
Nutrition Facts
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* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
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Slice
Slicing creates uniform, thin pieces by cutting straight down through food with a smooth, rocking motion from knife tip to heel. This fundamental technique forms the basis for most knife work, requiring proper blade angle and consistent thickness for even cooking. Good slicing technique involves moving the knife, not the food, while maintaining the claw grip for safety.
Sauté
A French cooking technique meaning "to jump," involving cooking food quickly in a small amount of fat over high heat while keeping ingredients in constant motion. This dry-heat method creates browning and caramelization while preserving moisture and developing complex flavors through the Maillard reaction. The technique requires a wide, shallow pan to allow steam to escape and promote proper browning.
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