Stuffed Cheesy Mushroom Burger
It’s no surprise that we like burgers in all shapes and sizes on this blog. From the bunless falafel burger we posted a few weeks back to the sauerkraut and cauliflower edition we posted last year, we’re always looking for new ways to rework the classics.
Stuffed mushrooms are a staple in our kitchens thanks to the endless ingredient combinations, so we were curious to see how they’d taste when UCOOK repurposed them as burger buns. Spoiler alert: with their dijon mustard, cream cheese and mozzarella filling, they took our palates straight to fungi heaven.
Our first task involved cooking our mushrooms to perfection. Before seasoning we pricked them to allow the stuffing mixture to seep in (a trick we learned a few years ago). Once stuffed with the dijon and cream cheese, we switched up the recipe slightly and grilled the mushrooms without the cheddar, saving the rest of the cheese for garnish. Just remember that mushrooms tend to get watery, so it’s best to drain your grilling tray before putting it into the oven for a second time.
What really works about this dish is that while the ‘bun’ feels experimental, the patty is as traditional as can be. This combination of old meets new works perfectly. Salt, pepper, oregano, mince – and you’re off! We didn’t miss a real bun at any point (and actually felt like it would have ruined the delicate balance of flavours). The final clincher was how beautifully the mustard played with the peppery notes of the rocket. Yum!
Feeling tempted? You know the drill by now.
- 2 Large Brown Mushrooms
- 40g White Cheddar, grated
- 300g Beef Mince
- 2 Garlic Cloves, peeled and grated
- 2g Fresh Oregano
- 20g Sunflower Seeds
- 200g Cucumber, ribboned
- 40g Radish, finely sliced
- 40g Rocket, rinsed
- 70g Cream Cheese
- 8ml Dijon Mustard
- Preheat your oven to 200 degrees and line a baking tray with tin foil.
- Place the mushroom on the baking tray, open side up and drizzle with olive oil and season with salt and pepper.
- Once the oven has reached, roast the mushrooms until they soften, about 10 minutes. Remove from the oven and set aside.
- Place a non-stick pan over medium-high heat and dry toast your sunflower seeds until golden brown. Shifting occasionally to allow for even colouring, 3-5 minutes. Remove from the pan and set aside.
- In a medium-sized bowl combine your beef mince, garlic, oregano, and a generous amount of seasoning. Using your hands, mix well and shape into 2-4 burger patties that are 2cm thick.
- Return your pan to medium heat with a drizzle of olive oil. Once hot, cook the patties until golden brown on both sides and cooked to your preference, for medium rare 3-5 minutes per side. set aside and leave them to rest until serving.
- Place the dijon mustard, cream cheese and cheddar in a small bowl, and stir to combine, seasoning well. When the mushrooms have softened, remove the tray from the oven, and switch the oven to grill. Spoon the cheese mixture into the mushrooms and place back in the oven for a further 5-7 minutes or until the cheese has gone golden. Make sure to keep an eye on the cheese so it doesn’t burn.
- Place your salad ingredients in a bowl and toss with some olive oil and balsamic vinegar, make sure to add seasoning.
- To plate, place your burger patties on top of your cheesy mushroom “bun” and top any leftover cheese and salad.