Best 7 Cheesy Mushroom Burgers Recipes

CHEESY MUSHROOM BURGER

Steps:

• Hit the mushrooms with a drizzle of olive oil and season with salt & pepper. Put them aside until you're ready to grill.
• Mix the cheeses, paprika, garlic powder, and parsley in a bowl. Add the egg and mix until moist and malleable.
• Take a cooking sheet and line it with some non-stick paper. Take some of the cheese and make round "patties" of cheese on the baking sheet and place in the freezer to firm up.
• Into three shallow dishes, place the flour with a little salt and pepper, then the whisked eggs, and the breadcrumbs in the last one.
• Remove the frozen cheese pucks from the freezer and coat them in flour, then the eggs, then the breadcrumbs. You can double coat them if you want a thicker and crunchier cheese puck. Once they are all coated, put them back in the freezer until you are ready to cook.
• For the best results, the cheese pucks should be deep-fried, but cooking them on the grill does work as well.
• Heat the grill and chuck on the mushrooms until they are cooked and have some nice char on them.
• Cook the cheese pucks until they are golden brown, and the cheese is starting to leak out.
• On a toasted burger bun, add the mushroom, the cheese puck, and all the fixings you want.

CHEESY MUSHROOM BURGERS

Steps:

• Heat gas or charcoal grill. In small bowl, combine mayonnaise and 2 teaspoons salad dressing; blend well. Set aside. Sprinkle mushroom caps with salt and pepper.
• When grill is heated, place mushrooms on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 5 to 8 minutes or until thoroughly heated, turning once.
• Meanwhile, brush cut sides of rolls with 1/4 cup salad dressing. During last 1 to 2 minutes of cooking time, place cheese on mushrooms and place rolls, cut side down, on grill to toast.
• Spread toasted rolls with mayonnaise mixture. Serve cheese-topped mushrooms in rolls.

CHEESY MUSHROOM BURGERS

Steps:

• 1. Preheat grill to medium heat. Toss tomatoes with basil and 2 TBSP. of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms; cook and stir 5 min. or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly.
• 2. Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7 to 9 min. on each side or until cooked through.
• 3. Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls.

CHEESY MUSHROOM BURGERS

Steps:

• Preheat grill to medium heat. Toss tomatoes with basil and 2 Tbsp.of the dressing; set aside. Heat remaining dressing in skillet on medium heat. Add mushrooms; cook and stir 5 min. or until tender and liquid has evaporated. Stir in 1/2 of the tomato mixture and cheese. Cool slightly.
• Mix meat and mushroom mixture. Shape evenly into 4 patties. Grill patties 7 to 9 min. on each side or until cooked through (160°F).
• Cover bottom halves of rolls with burgers. Top with remaining tomato mixture and top halves of rolls.

CHEESY MUSHROOM BURGERS

Steps:

• Heat 2 tablespoons oil in large skillet on medium high heat.
• Add mushrooms, onion and garlic.
• Sauté 5 minutes, stirring often, or until onions are soft.
• Scrape mixture into mixing bowl.
• Wipe out skillet with paper towels.
• Combine mushroom mixture with beef, cheese, bread crumbs, milk, salt, pepper and thyme and mix well.
• Form 4 ovals in shape and size of rolls.
• Heat remaining 1 tablespoon oil in wiped out skillet on medium high heat.
• Add burgers and cook 4 to 5 minutes.
• Turn with spatula and cook 4 to 5 minutes more, or to desired doneness.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

CHEESY PORTOBELLO MUSHROOM BURGER RECIPE

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Top with mushrooms; cook 7 to 8 min. or until vegetables are tender, carefully moving mushrooms occasionally to stir onions.
• Remove onions from skillet; set aside. Top mushrooms with 2% Milk Singles; cook 1 min. or until Singles begin to melt.
• Fill buns with mushrooms and onions.