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Mushroom Hamburger Steak

This recipe is for only two large hamburger steaks. Multiples of 2, 3, or 4 can easily be made to serve more. The vegetables are first cooked, processed, and combined with the meat to distribute their flavors throughout the burgers. They are pictured here with pureed cauliflower.

5 medium mushrooms

2 slices of 1/2 red onion

1 clove garlic

2 tablespoons olive oil

12 ounces ground beef

Salt and pepper to taste

Chop the first 3 ingredients (mushrooms through garlic) and combine them in a small skillet. Sauté them on medium heat until the mushroom juice has evaporated, approximately 10 minutes. Transfer the mixture to a food processor and pulse to a small grain, but do not puree.

Transfer the mixture to a mixing bowl and let cool. Add the ground meat, thoroughly mix, and form into two patties. Rubber gloves are recommended for this process because of the mushroom mixture texture. Prepare the grill for direct hot cooking. Season both sides of the patties with salt and pepper. Grill the burgers directly over the fire, lid closed, for 4 minutes per side for medium rare.


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