Mushroom Duxelles Burger

Our friend Lauren Nagel of Bon Appeteach helps you take your burger game to another level with this recipe from savory mushroom duxelles topping over a perfectly seasoned American Wagyu beef patty. Finish this burger with a decadent blue cheese cream sauce for the most outrageous flavor combination.

INGREDIENTS:

• Wagyu Beef Patties: Wagyu beef patties have a higher fat content and a rich, buttery flavor that pair well with the mushroom duxelles! If you have a different kind of ground beef or burger patty on hand, you can use those as well. Check out the patties I used.

• Sea Salt & Course Black Pepper: Don’t forget to season the patties with some sea salt and course black pepper for maximum flavor!

• Buns: You can use any buns of your choice. Brioche buns would be amazing here! I like to brush them with some butter before toasting them.

• Mushroom Duxelles: For the mushroom duxelles mixture you will need minced baby Bella mushrooms, shallot, garlic, fresh thyme, fresh parsley, salt, pepper, and butter! This mixture gets sautéed together to form a super flavorful topping on these burgers!

• Blue Cheese Sauce: Crumbled blue cheese, heavy cream, Worcestershire sauce, and salt and pepper are needed for this creamy and tangy blue cheese sauce. When mixed together, this sauce is full of umami flavor thanks to Worcestershire and blue cheese!

INSTRUCTIONS:

For The Mushroom Duxelles:

1. Sauté: Add 2 tbsp of butter to a large skillet and add in the minced shallot and finely minced mushrooms.

2. Allow to Brown: Cook on medium heat, stirring occassionally for 6-7 minutes or until mushrooms are browning and start to cook down slightly.

3. Season: Add in the minced garlic, salt, pepper and fresh thyme and stir and cook for about 1-2 minutes.

4. Remove: Remove from the heat and mix in the last tablespoon of butter to create a nice texture and fold in the fresh parsley.

For The Blue Cheese Cream Sauce:

1. Combine Ingredients: Add the heavy cream, blue cheese, and Worcestershire sauce to a small pot over medium-low heat.

2. Whisk: Whisk the mixture for 5-6 minutes until it is heated through and the cheese has incorporated well into the heavy cream and thickened slightly (there may still be small chunks of blue cheese, that’s ok).

Burger Assembly:

1. Preheat and Prep: Preheat the grill for direct high heat. Form the burger patties and season generously with salt and pepper and set aside. Prep the burger buns for toasting by brushing them with butter and set aside as well.

2. Grill: Grill the wagyu beef patties directly over high heat on the grill grates or use a preheated griddle to sear the burgers. Cook them to your desired level of doneness (we prefer around 135 F internal). Once cooked, remove and set aside to rest.

3. Toast the Buns: Carefully toast the buns on indirect heat or on the griddle pan and remove and set aside.

4. Assemble: Place the burger over the bottom bun. Add a large scoop of the mushroom duxelles mixture and then pour on a blue cheese cream sauce. Serve and enjoy!