My favorite winery, Bella Piazza has done it again! Every month they publish a newsletter with specials on their wines. Each newsletter contains a recipe, and this month they featured this fabulous grilled mushroom burger. Melty cheese, topped with savory mushrooms on a toasted ciabatta roll makes this burger utterly irresistible.
Now that the weather has warmed up it’s time to get the grill out of the shed, dust off the cobwebs, clean it up, and get those propane tanks filled. I’m so ready to get grilling! How about you?
Don’t let the deceptively long list of ingredients scare you off. Most of them are layered into each component of these gourmet burgers. Minced garlic goes into the Aoili, the sautéed mushrooms, and it’s mixed into the burger patties creating layers of garlic goodness in each and every bite! Red onions are sautéed with the mushrooms, mixed into the meat patties and layered onto the buns. Repeating the same flavors in all the different elements of this burger is one of the secrets that makes this burger taste so stinking good! Get the mushrooms going and the beef patties on the grill and you will have a gourmet burger on the table in no time. I promise!
I’ve been dying to try these burgers for some time now. When the arugula finally took off in my garden, I knew exactly what my first harvest would be used for! Be sure to use arugula for these burgers, its peppery flavor paired with the red onion contrasts so very nicely with the melty cheese and sautéed mushrooms.
Start by slicing and chopping a red onion. Cut half of the red onion into rings, and set aside.
Chop the other half of the red onion into a fine dice. Reserve half the diced red onion to use for the mushroom topping and reserve the other half of the diced onion to make the beef patties.
Make the beef patties:
In a mixing bowl combine ground beef, ½ cup diced red onion, Worcestershire sauce, 2 cloves minced garlic, salt and pepper.
Form meat into four equal sized thin patties the are a little larger than the Ciabatta rolls. The beef will shrink in size as it cooks on the grill.
Make the garlic aioli:
In a small bowl stir together mayonnaise 2-4 cloves minced garlic, salt and pepper to make a quick garlic aioli. Set aside. You get to decide how garlicy you want your aioli.
Trader Joes sells these frozen minced garlic cubes. Each one is equivalent to a clove of garlic. I love them! Not only are they a huge timesaver in the kitchen, but because they are fresh frozen they have the fresh robust garlic flavor of freshly minced garlic, but without all the work. Look for this product in the frozen food isle of your local Trader Joes.
For the mushrooms:
Heat butter and olive oil in a large skillet over medium heat.
Add sliced mushrooms and stir to coat them with the olive oil and butter. Cook them until they release their liquid, about 4-5 minutes.
Add ½ cup diced red onions to the pan.
Cook until the onions are soft and all the liquid in the pan has cooked off.
Add 2 cloves minced garlic and cook until fragrant, about 1 minute. Stir in the thyme, salt and pepper.
If you are using dried thyme instead of fresh, reduce the amount to half a teaspoon.
Remove from heat and keep warm.
Cook beef patties:
Grill beef patties on a barbecue grill over medium high heat for 6 minutes with the lid closed. Flip and cook on the second side for an additional 6 minutes.
Top each patty with a slice of Provolone cheese and continue to cook the patties until the cheese melts, about 2-3 minutes.
Toast both halves of the Ciabatta buns on the grill while the cheese melts onto the beef patties.
Assemble burgers:
Spread the garlic aioli evenly onto both halves of the toasted Ciabatta buns.
TIP: Be sure to use ciabatta rolls for these burgers. Traditional hamburger buns will get soggy and won’t hold together well with these gourmet burgers and all their fixings. Ciabatta rolls are sturdy and won’t fall apart.
Place a handful of arugula on the bottom bun, and top with a few red onion slices.
Place a burger patty on top.
Divide sautéed mushrooms evenly onto each beef patty and top with second Ciabatta bun.
Serve these gourmet burgers while they are warm and melty.
The ciabatta rolls are the perfect vessel to contain all these fabulous flavors. The peppery bite from the fresh arugula and red onion, contrast nicely with the creamy aioli and melty cheese. It’s all topped with the coop de grace, the savory, umami, sautéed, mushrooms. It’s an explosion of fabulous textures and flavors in your mouth with every delectable bite. These burgers were a home run and they will be making an appearance on our grill all summer long.
Hey honey, if I print out the recipe will you make these for me for lunch on Mother’s Day? Hint-hint-hint!!!! Who says grilled burgers are only for Father’s Day? These gourmet burgers are swoon worthy and perfect almost any day of the week, Mother’s Day, Memorial Day, Father’s Day, 4th of July, Labor Day, Wednesdays, Thursdays…!
Gourmet Grilled Mushroom Burgers
Equipment
- Barbecue grill
Ingredients
For the mushroom topping:
- 2 tbsp butter
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- ½ cup red onion, chopped
- 1 tsp fresh thyme
- 2 cloves garlic, minced
- salt & pepper, to taste
For the beef patties:
- 1 lb ground beef
- ½ cup red onion, chopped
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp pepper
For the Garlic Aioli
- 1 cup mayonnaise
- 4 cloves garlic, minced
- salt & pepper, to taste
For the burgers:
- 4 slices Provolone cheese
- 1 cup fresh Arugula
- red onion slices
- 4 Ciabatta rolls, cut in half
Instructions
- Start by slicing and chopping a red onion. Cut half of the red onion into rings, and set aside.
- Chop the other half of the red onion into a fine dice. Reserve half the diced red onion to use for the mushroom topping and reserve the other half of the diced onion to make the beef patties.
Make the beef patties:
- In a mixing bowl combine ground beef, ½ cup diced red onion, Worcestershire sauce, 2 cloves minced garlic, salt and pepper.
- Form meat into four equal sized thin patties the are a little larger than the Ciabatta rolls. The beef will shrink in size as it cooks on the grill.
Make garlic aioli:
- In a small bowl stir together mayonnaise 4 cloves minced garlic, salt and pepper to make a quick garlic aioli. Set aside.
For the mushrooms:
- Heat butter and olive oil in a large skillet over medium heat.
- Add sliced mushrooms and stir to coat them with the olive oil and butter.
- Cook them until they release their liquid, about 4-5 minutes.
- Add ½ cup diced red onions to the pan.
- Cook until onions are soft and all the liquid in the pan has cooked off.
- Add 2 cloves minced garlic and cook until fragrant, about 1 minute.
- Stir in the thyme, salt and pepper.
- Remove from heat and keep warm.
Cook beef patties:
- Grill beef patties on a barbecue grill over medium high heat for 6 minutes with the lid closed. Flip and cook on the second side for an additional 6 minutes.
- Top each patty with a slice of Provolone cheese and continue to cook the patties until the cheese melts, about 2-3 minutes.
- Toast both halves of the Ciabatta buns on the grill while the cheese melts onto the beef patties.
Assemble burgers:
- Spread the garlic aioli evenly onto both halves of the toasted Ciabatta buns.
- Place a handful of arugula on the bottom bun, top with red onion slices.
- Place burger patties on top.
- Divide sautéed mushrooms onto each beef patty.
- Top with second Ciabatta bun.
- Serve warm and melty.
Did You Make This?
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