Mushrooms have a natural umami flavor and a meaty texture, so they blend well with ground beef. I love the combination!
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 burgers |
Ingredients
- 8 ounces extra-sharp yellow cheddar cheese, shredded
- 4 ounces white cheddar cheese (preferably Vermont cheddar), shredded
- 8 ounces cream cheese, softened
- 4 ounces diced pimientos, drained and liquid reserved
- 3 tablespoons mayonnaise
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds 80/20 Angus beef
- 12 ounces baby bella (cremini) mushrooms, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Kosher salt and freshly ground black pepper
- 6 potato buns, split
- Melted butter, for brushing
- 1/3 cup mayonnaise
- 1/3 cup barbecue sauce (smoky sauces work best)
- Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving
Instructions
- Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve.
- Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
- Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning).
- Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 982 |
| Total Fat | 63 g |
| Saturated Fat | 27 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 63 g |
| Cholesterol | 227 mg |
| Sodium | 1194 mg |
Reviews
Great recipe for the burgers. I tweaked for mine and my family’s requests but still awesome!!
Garlic & onion POWDER!
In a world filled with fake things, we should use the real thing when ever we can.
No I am not a chef, if you have flower bulbs in your yard, you can grow garlic, even in flower pots.
In a world filled with fake things, we should use the real thing when ever we can.
No I am not a chef, if you have flower bulbs in your yard, you can grow garlic, even in flower pots.
SIMPLY OUTSTANDING! I mean everything about this burger will make you come back for more! From all the flavors combined to the juiciness of the burger! My goodness!!!!!! Thank you Miss Brown!
Ashley P