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Grilled Beef & Mushroom Burgers with Quick Pickles: The Ultimate Umami Burger

Name: Grilled Beef & Mushroom Burgers with Quick Pickles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb cremini mushrooms (finely chopped); 3 tbsp olive oil (divided); 4 tbsp sherry vinegar; 2 tsp smoked paprika; 2 tsp garlic powder; 2 lbs lean ground beef; ½ tsp kosher salt; 2 cups sliced cucumber; 1 tbsp sherry vinegar; Pinch each of salt & sugar; 6 tbsp mayonnaise; 2 tsp tomato paste; ½ tsp smoked paprika; 8 oz piquillo or Padrón peppers; 6 oz Manchego cheese (sliced); 8 brioche buns; Greens (red onion, tomato for serving)

Rebecca Hopkins

July 4, 2020

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Are you ready to elevate your backyard BBQ game to legendary status? Let’s talk about the Grilled Beef & Mushroom Burger; a burger that’s not just a meal, but an experience. We’re taking juicy ground beef and blending it with deeply savory, umami packed sautéed mushrooms to create a patty that’s incredibly moist, flavorful, and impossible to resist. Paired with smoky grilled peppers, tangy quick pickles, and a creamy smoked paprika aioli, this isn’t just a burger; it’s a masterpiece you build at home.

Forget dry, boring patties. The secret to this burger’s magic is the mushroom mixture, which keeps the lean beef incredibly juicy while adding a rich, earthy depth you won’t find in any store bought blend. Topped with melty Manchego cheese and served on a toasted brioche bun, this is the gourmet burger of your dreams, ready for your grill. Fire it up and get ready for the best burger night ever.

Why You’ll Love This Beef & Mushroom Burger

The Juiciest Burger Ever: Finely chopped mushrooms, sautéed until deep brown, lock incredible moisture and flavor into the patty, ensuring every bite is succulent.
Restaurant Quality Flavor at Home: From the savory mushroom beef blend to the smoky paprika aioli and quick pickles, every component is designed for maximum deliciousness.
A Complete Flavor Experience: This recipe gives you the whole package; the umami patty, tangy pickles, smoky peppers, and creamy sauce; so you can build the perfect bite.
Perfect for Grilling Season: It’s the ultimate show stopping recipe to impress friends and family at your next cookout.
Surprisingly Simple Steps: While there are a few components, each one is straightforward. The quick pickles and aioli can be made while the mushrooms cool.

Let’s Make Incredible Beef & Mushroom Burgers

This recipe is all about building layers of flavor. We’ll prepare the mushroom base, make the quick toppings, and then grill everything to perfection.

Ingredients You’ll Need

For the Mushroom Beef Patties:

1 lb cremini mushrooms, halved if large
2 tablespoons + 1 tablespoon extra virgin olive oil, divided
4 tablespoons sherry vinegar (or red wine vinegar)
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 lbs lean ground beef (85/15 or 90/10 works great)
½ teaspoon kosher salt

For the Quick Pickles & Aioli:

2 cups thinly sliced English or Persian cucumber
1 tablespoon sherry vinegar
⅛ teaspoon kosher salt
A pinch of granulated sugar
6 tablespoons mayonnaise
2 teaspoons tomato paste
½ teaspoon smoked paprika

For Grilling & Assembly:

8 ounces piquillo peppers or Padrón peppers
8 slices Manchego cheese (about 6 oz)
8 brioche buns, split
Toppings: Greens (arugula or lettuce), sliced red onion, sliced tomato
Olive oil, for brushing

Step by Step Instructions

1Create the Mushroom Base: In a food processor, pulse the mushrooms in batches until they are very finely chopped (a rice like texture). Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium high heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes. They will release liquid and then reabsorb it, becoming deep brown.

Stir in the 4 tablespoons of vinegar, 2 teaspoons of smoked paprika, and garlic powder. Cook for another 2-3 minutes until the mixture is thick. Scrape it into a large bowl and spread it out to cool for at least 10 minutes.

2Make the Quick Pickles & Aioli: While the mushrooms cool, make your toppings. In a small bowl, whisk together 1 tablespoon vinegar, ⅛ teaspoon salt, and a pinch of sugar. Add the sliced cucumbers, toss to coat, and set aside. In another small bowl, mix the mayonnaise, tomato paste, and ½ teaspoon smoked paprika to make the aioli. Set both aside.

3Form the Patties: Once the mushroom mixture is cool, add the ground beef and ½ teaspoon salt to the bowl. Using your hands, mix gently but thoroughly until the mushrooms and beef are evenly combined. Do not overmix. Divide the mixture into 8 equal portions and form into patties about 4 inches in diameter. Press a slight dimple into the center of each patty with your thumb to prevent it from puffing up on the grill. Place them on a plate or tray.

4Prep for the Grill: Preheat your grill to medium high heat (about 375-400°F). Toss the peppers with the remaining 1 tablespoon of olive oil in a bowl.

5Grill to Perfection: Clean and oil the grill grates. Place the patties on the hot grill and cook for 4-5 minutes on the first side without moving them, to get a good sear.

Flip the burgers and cook for another 3-4 minutes for medium (or until an instant read thermometer inserted sideways into the center reads 155°F). In the last 1-2 minutes of cooking, place a slice of Manchego cheese on each patty and close the grill lid to melt.

While the burgers cook, add the oiled peppers to a grill basket (or directly on the grates) and grill, tossing occasionally, until lightly charred, about 5-8 minutes total.

6Toast & Assemble: In the last minute, place the split brioche buns cut side down on the cooler outer edge of the grill to toast lightly.

To build your burger: Spread the smoked paprika aioli on the top and bottom bun. Place the cheesy burger patty on the bottom bun, then top with grilled peppers, quick pickles, greens, red onion, and tomato. Add the top bun and serve immediately.

Serving Suggestions & Pro Tips

The Mushroom Rule: Cooking the mushrooms until all their liquid evaporates is crucial. If they’re too wet, your burger patties will be mushy and may fall apart on the grill.
Don’t Overmix: When combining the beef and mushrooms, mix just until incorporated. Overworking the meat will make the burgers tough.
The Dimple Trick: Pressing a shallow indent in the center of each raw patty helps it cook evenly and stay flat, preventing a dome shape.
Make it Your Own: No sherry vinegar? Use red wine vinegar. Can’t find Manchego? Provolone or sharp white cheddar are fantastic substitutes. For a lighter option, serve the burger in a lettuce wrap instead of a bun.
Leftover Patties: Uncooked patties can be placed on a parchment lined tray, frozen solid, then transferred to a freezer bag for up to 3 months. Thaw in the fridge before grilling.

This Grilled Beef & Mushroom Burger is a celebration of flavor and texture. I hope it becomes the crown jewel of your summer grilling repertoire!