It’s summer, which means it’s bbq time. Sadly, when I made these I didn’t have time to properly grill the burgers, so I threw them on a skillet in the kitchen while working on other projects. YOU, on the other hand, should totally grill these. Feel free to use proper sourdough, as well, add some bbq sauce, use cheddar instead of jack, even add some sauteed onions along with the mushrooms. But definitely eat them with a nice, crisp apple cider. Because we don’t drink cider nearly as often as it deserves.
Start by seasoning your ground beef. Garlic, mustard, and onion powder are a good start. A little salt and pepper too, of course.
Mix it all together and grill it, or cook it in a cast iron skillet, or even on a George Foreman or something. Grilling it is best, for a nice smoky flavor, but not always an option. Toss a slice of cheese on at the end to get it slightly melted.
Meanwhile, brush buns with melted butter or olive oil spray, and toast on the grill or under the broiler.
Sautee up some mushrooms. Feel free to add onions here as well, if you like.
Put it all together and enjoy. Don’t forget the cider!
Mushroom Jack Burger
- 2 lb ground beef
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp onion powder
- 4 slices of jack cheese
- 1 tbsp butter
- 8 oz . sliced mushrooms
Mix ground beef with garlic powder, mustard powder, pepper, salt, and onion powder.
Form ground beef into 4 patties, and cook over medium high heat (if not grilling) for 3 minutes on a side, or until the internal temperature is 135ºF. Finish with a slice of jack cheese until it starts to melt.
Brush buns with melted butter or olive oil spray, and toast buns under a broiler or on the bbq.
Once the burgers are done, set them aside and tent with foil to rest. Add the butter and mushrooms to the pan and sautee mushrooms for 3 minutes or until soft.
Place burger patty on bun, and top with mushrooms.