Inside Out Mushroom Burger

Recipe courtesy of Paula from Bell’alimento


Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!

Yield: 4


1 pound ground beef
kosher salt/pepper
8 ounces baby Portabella, divided
4 ciliegini fresh mozzarella balls
vegetable oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
4 slices provolone or Swiss cheese
4 slider buns – toasted


Into a large bowl add beef. Season with salt and pepper.

Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.

Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.

Slice remaining 6 ounces of mushrooms.

Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.

WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.

Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.

To assemble, top burgers with sautéed mushrooms and toasted slider buns.


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