Grilled Beef & Mushroom Burgers with Quick Pickles
These ultimate gourmet burgers blend juicy ground beef with umami rich sautéed mushrooms for incredible flavor and moisture. Topped with Manchego, smoky paprika aioli, quick pickles, and grilled peppers on a brioche bun.
Ingredients
For Patties:
- 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
For Toppings:
- 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
Instructions
- Mushroom Base: Pulse mushrooms in food processor. Cook in 2 tbsp oil 5-7 mins until dry. Add 4 tbsp vinegar, 2 tsp paprika, garlic powder; cook 3 mins. Cool 10 mins.
- Quick Pickles: Mix 1 tbsp vinegar, salt, sugar. Toss with cucumbers.
- Aioli: Mix mayo, tomato paste, ½ tsp paprika.
- Form Patties: Mix cooled mushrooms with beef and ½ tsp salt. Form into 8 patties, dimple centers.
- Grill: Preheat grill to medium high. Oil grates. Grill patties 4-5 mins per side until 155°F. Add cheese last 1-2 mins.
- Grill Peppers: Toss peppers with 1 tbsp oil; grill in basket 5-8 mins.
- Assemble: Toast buns. Spread aioli, add patty, peppers, pickles, greens, onion, tomato.
Notes
- Cook mushrooms until all liquid evaporates to prevent soggy patties.
- Do not overmix beef. Handle gently for tender burgers.
- Substitute: Use red wine vinegar for sherry, provolone for Manchego.