Triple Mushroom Burgers
Posted: November 2, 2025
Updated: December 3, 2025
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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Ingredients
Item
Quantity
Mise en Place / Notes
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Ingredient
amt #
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Burgers
Item
Quantity
| mushrooms (cremini, button, or mixed) | 8 | ounces |
lightly roasted and finely chopped |
| ground beef | 1 | pound | |
| Worcestershire sauce | 1 | tablespoon | |
| Fab Four seasoning blend | 3 | tablespoons | |
| minced onions (dried) | 2 | teaspoons | |
| extra virgin olive oil | 2 | tablespoons |
for cooking |
Mushroom Sauce
Item
Quantity
| Zippy Tartar Sauce | 1 | cup | |
| mushroom powder | 1 | tablespoon |
see note |
| shallot | 1 | tablespoon |
finely minced |
Sautéed Mushrooms
Item
Quantity
| mushrooms (cremini, button, or mixed) | 16 | ounces |
lightly roasted and quartered |
| unsalted butter | 2 | tablespoons | |
| garlic | 3 | cloves |
minced |
| fresh thyme | 6 | sprigs |
leaves removed from stems |
Final Assembly
Item
Quantity
| hamburger buns (Brioche recommended) | 4 | ||
| cheddar or Swiss cheese | 4 | slices | |
| lettuce, tomato, onions, pickles, and/or other desired toppings | to taste |
washed and sliced |
The Process
Mise en Place
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1.
Wash the mushrooms: Rinse all of the mushrooms (8 ounces for the burger patties and 16 ounces for the sautéed mushrooms) under running water, rubbing off any stubborn bits of dirt. Use a salad spinner or colander to drain excess water from the mushrooms.
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2.
Slice and roast the mushrooms: Cut mushrooms in half or quarters (remember that they will shrink during roasting). Place mushrooms in a single layer on a sheet try and bake at 425°F until they are slightly dry but not shriveled (about 20 minutes) – check on the mushrooms at 10 minutes and drain any excess water. Remove from the oven and set aside ⅔ of the mushrooms.
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3.
Grind dried mushrooms (for the sauce): Grind enough dried shiitake mushrooms to create 1 tablespoon. Set aside the amount for the sauce and store remaining powder in an air-tight container in a cool, dark place.
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4.
Chop ⅓ of the mushrooms: Once cool to the touch, place ⅓ of the mushrooms into a food processor or blender on “chop” and mix until finely chopped (not puréed). Alternatively, lay ⅓ of the mushrooms flat on a cutting board and rough chop.
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5.
Form the patties: In a medium bowl, mix 1 pound ground beef, the rough-chopped mushrooms, 1 tablespoon Worcestershire sauce, 3 tablespoons Fab Four blend, and 2 teaspoons minced onion with your hands just until thoroughly combined. Divide into balls about the size of a tennis ball and flatten, leaving an indent in the center. Layer on a plate, sprinkle with salt and pepper (if desired), and refrigerate for at least 20 minutes.
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6.
Mince, dice, and strip thyme leaves: Mince shallots into fine pieces. Dice 3 cloves garlic. Destem thyme leaves from about 6 sprigs.
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7.
Make the tartar sauce: Mix the tartar sauce and include 1 tablespoon mushroom powder and 1 tablespoon minced shallots. Taste and adjust flavorings based on your preference. Set aside.
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Cook
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8.
Cook the burgers: Heat a skillet on medium-high heat. Once warmed, add enough olive oil to cover the bottom of the pan in a light coating and heat until shimmering. Add the patties and cook for 4 to 5 minutes. Flip, cover with cheese slices, and cook for another 4 minutes or longer to desired doneness. Set the burgers aside on a plate and cover with aluminum foil, lid, or another plate to keep warm.
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9.
Sauté the mushrooms: Wipe out the skillet used to cook the burgers and heat a little more oil. Add the mushrooms in a single layer (if possible) and do not stir for about 4 minutes to brown. Add 2 tablespoons butter, minced garlic, and thyme leaves to the pan. Stir and cook for another 5 to 7 minutes until the mushrooms are golden brown and tender. Taste and season with salt, pepper, or Fab Four blend as desired.
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10.
Toast the buns: Using either the skillet or the oven, toast the buns for about 5 minutes until golden brown.
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Assemble and Serve
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11.
Spread a thin layer of sauce on the bottom bun and a thicker layer on the top bun. Place lettuce (if using) then the patty on the bottom bun and smother with sautéed mushrooms. Top with any other desired toppings and the top bun (of course). Serve immediately.
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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.
Cost
4 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| mushrooms | $ | 0.90 | $ | 3.60 | |
| beef (ground) | 1.50 | 5.99 | |||
| Worcestershire sauce | 0.04 | 0.18 | |||
| Fab Four Blend | 0.15 | 0.60 | |||
| onion (minced, dried) | 0.03 | 0.10 | |||
| oil | 0.09 | 0.36 | |||
| Zippy Tartar Sauce | 0.32 | 1.28 | |||
| mushroom powder | 0.06 | 0.25 | |||
| shallots | 0.13 | 0.50 | |||
| mushrooms | 1.80 | 7.20 | |||
| butter | 0.07 | 0.28 | |||
| garlic | 0.06 | 0.24 | |||
| thyme (fresh) | 0.06 | 0.24 | |||
| bread (hamburger buns) | 0.95 | 3.80 | |||
| cheese (cheddar) | 0.50 | 2.00 | |||
| Total | $ | 6.65 | $ | 26.62 |
At $6.65, this filling burger is less than ½ price compared to restaurants.
Nutrition Facts
serving size: 1 burger
| calories | 1154 |
% daily value*
| total fat | 86.5 g | 111% |
| saturated fat | 25.5 g | 128% |
| trans fat | 1.4 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 157.3 mg | 52% |
| sodium | 1546.8 mg | 67% |
| total carbohydrates | 49.3 g | 18% |
| dietary fiber | 4.6 g | 17% |
| sugars | 0.0 g | 0% |
| protein | 49.1 g | 98% |
micronutrients
| vitamin a | 146.5 mcg | 16% |
| vitamin c | 6.3 mg | 7% |
| calcium | 389.8 mg | 30% |
| iron | 5.5 mg | 30% |
| vitamin d | 60.6 mcg | 303% |
| magnesium | 68.0 mg | 16% |
| potassium | 941.3 mg | 20% |
| zinc | 4.8 mg | 44% |
| phosphorus | 520.8 mg | 42% |
| thiamin (b1) | 0.5 mg | 41% |
| riboflavin (b2) | 1.1 mg | 84% |
| niacin (b3) | 11.9 mg | 74% |
| vitamin b6 | 0.7 mg | 43% |
| folic acid (b9) | 111.0 mcg | 28% |
| vitamin b12 | 1.1 mcg | 46% |
| vitamin e | 14.2 mg | 95% |
* 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.
Need to look something up?
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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