Mushroom blue cheese burgers are seriously bold and seriously irresistible. It’s in the combination of flavours: the earthiness of the mushrooms, the slightly sweet, caramelized onions, the tang and creaminess of blue cheese and of course, the salty, slightly fatty beef. Add a little arugula for crunch, serve on slightly toasted burger patties and voilà: dinner is sorted.
For best results, grill these burgers on an outdoor or indoor barbecue or grill, but a hot skillet on a stovetop would work well, too. If you serve these at your next barbecue party, make sure to prepare generous quantities, as everybody will wolf them down within minutes.
Now, what wine could stand up to these mushroom blue cheese burgers? You need a wine with serious moxie: fuller-bodied and relatively high in alcohol. The salty, fatty meat will smoothen out the tannins in the wine, making the fruit shine. Go for a big, bold red, like a Californian red blend.
Mushroom Blue Cheese Burgers Recipe & Pairing
Course: Main courseCuisine: North-AmericanDifficulty: EasyKeep the screen of your device on
4
servings15
minutes30
minutes
To make these burgers, use high-quality ground beef with a high fat content. Heat up the outdoor grill if the weather allows, but an indoor grill (or a frying pan) works, too.
Ingredients
- For the onion and mushroom topping
2 tbsp unsalted butter
1 red onion, thinly sliced
1 garlic clove, minced
6 thyme sprigs, leaves
2 cups cremini mushrooms, sliced
2 tsp coarse mustard
- For the burger:
500 g ground beef
1 egg, beaten
1 small onion, coarsely grated
1/2 cup bread crumbs
salt and pepper, to taste
optional: Worcestershire Sauce, to taste
- To assemble:
4 hamburger or brioche buns
1 tbsp butter
2 handfuls arugula
1/2 cup soft blue cheese
Directions
- For the mushroom and onion topping, melt the butter in a medium frying pan. Cook the onion slices over low heat, around 8 minutes until they are tender and caramelized. Add the garlic and thyme leaves, sauté for 1 minute.
- Add the mushroom slices, season to taste with mustard, salt and pepper and sauté for another 7-8 minutes until the mushrooms are soft.
- In a large bowl, mix the beef, egg, onion, bread crumbs, and season to taste with salt and pepper (and a few drops of Worcestershire sauce). Form patties with your hands.
- On a preheated, lightly greased grill, grill patties over medium heat, turning once, until cooked through (around 4 to 5 minutes per side).
- Halve hamburger buns and spread some butter on both halves. Lightly toast them on a grill.
- To assemble, add a bit of arugula to a bun half, followed by a hamburger patty and a few spoons of onion and mushroom topping. Generously crumble the blue cheese on top. Finish with the top half of the bun.
Wine Pairing
- Brass Tacks Red Blend
The rich fruit flavours in this approachable red blend are perfect for the bold hamburger, it’s a real crowd-pleaser with backbone. Plush and soft, with nicely ripened blue and red fruits.
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Wine pairing: Brass Tacks Red Blend
The rich fruit flavours in this approachable red wine are perfect for the bold hamburger. A blend of a blend of Cabernet Sauvignon, Zinfandel, Petite Sirah, Petit Verdot, Merlot, it’s a real crowd-pleaser with backbone. Plush and soft, with nicely ripened blue and red fruits.
Want to continue to impress with bold food flavours and wines that make them bolder? This recipe is one of four bold dishes that celebrate big and exciting flavours. Try out these Vegan Baked Beans next!
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