Burgundy Shiitake Burgers
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef shaped then frozen to avoid patty breakage. Shiitake mushrooms cooked down in butter with a cup of burgundy wine and beef broth, thyme added for aroma. Grill burgers quick on high heat then move to lower heat. Rest before stacking with Swiss cheese, caramelized onions, and mushrooms on toasted Kaiser rolls. Salt with care to keep juices. Wine measurement is crucial; leftover? Drink it slowly. Texture and aroma are key markers throughout, not just time. Tips on seasoning and alternate ingredients included.
Prep:
22 min
Cook:
16 min
Total:
38 min
Servings:
4 servings
#American
#grilling
#mushroom burgers
#wine cooking
#burgers
Breaking ground beef into patties without heartbreak finally figured out. Stack and freeze briefly stops the crumble debacle. Shiitake mushrooms soaked in Burgundy wine and beef broth release earthy umami that you need to slow-cook until sauce hugs each slice. Butter’s role isn’t just richness but carries flavors on its little aromatic waves. Grilling’s about knowing when the meat feels firm but springy, not just watching clock. Toasted buns bring crunch against juicy meat and melted Swiss. Caramelized onions for sweetness cut the savory edges. Wine—use it like magic, careful how much. Tried pinot when Burgundy ran out: acceptable sub with a sweeter bite. Key is texture balance across components; dry mushrooms or too salty patties ruin the vibe. This is an exercise in timing senses and not obsessing with timers alone. Still drinking leftover wine mid prep, naturally.
Ingredients
- 1 1/4 pounds ground beef
- 1 cup red wine (Burgundy ideally; Pinot Noir works too)
- 8 ounces shiitake mushrooms sliced
- 1/2 cup beef broth
- 1 tablespoon butter
- 1 tablespoon fresh thyme leaves or 1 tsp dried
- Salt and freshly ground black pepper
- 4 slices Swiss cheese
- Caramelized onions, about 1/2 cup per burger
- 4 Kaiser rolls, toasted
- Wax paper for stacking patties
About the ingredients
Ground beef works better when not overly packed. Lean-to-fat ratio matters here; 80/20 recommended for juicy but not greasy burgers. Shiitake mushrooms offer that deep flavor, but cremini or portobello can stand-in with a shift in earthiness and texture. Burgundy wine is classic but in a pinch red blends or Pinot Noir function well. Butter melts flavor and prevents mushroom stick—don’t skimp. Fresh thyme intended, dried is fine but use half the amount. Salt gently at last minute before grilling to avoid drying meat. Bread choice—Kaiser’s sturdy and toasts well, but brioche adds buttery softness, or ciabatta for rustic crunch. Onions must be caramelized slowly until amber and jam-like, not burnt; patience pays. Wax paper handy for separating patties before freezing prevents frustrating mess. If freezing time limited, quick chill in fridge helps but riskier for shape retention. Wine leftovers always a problem solution—pan sauce or sipping.
Method
- Open bottle of red wine. Pour out a full cup and set aside. Spill not, but if leftover, sipping encouraged. Do it now or later.
- Take ground beef, divide into 4 equal balls loosely shaped. Flatten comfortably into patties. Stack with wax paper in between or spread on a plate single layer. Freeze for 20-25 minutes until firm but not rock solid. It reduces crumbling when grilling.
- Heat a medium skillet over medium. Melt butter until foaming loud and fragrant. Toss in sliced shiitake. Pour in reserved red wine then add beef broth and thyme. Mushrooms must soak up moisture until sauce thickens and mostly evaporates, 8-10 minutes. Add wine in tiny splash if drying out too fast. Mushrooms should glisten but not swim in liquid.
- Remove patties from freezer and season carefully with salt and pepper. Don’t over salt here; too much draws out juices causing dry meat later. Massage seasonings in lightly.
- Preheat grill to medium-high heat (think 450-500F). Place patties down—listen to sizzle. Grill 2 minutes per side to lock crust then shift over to lower heat spot (around 350-375F). Continue cooking 3-4 minutes for medium rare, up to 6 minutes for well done. Use finger test or a quick temp check (135-140F for medium rare).
- Rest patties off heat for 3-4 minutes loosely covered with foil. Resting redistributes juices making texture juicier and more tender.
- Toast Kaiser rolls under broiler or toaster until golden and a bit crunchy.
- Build the burger assembly: bottom bun, burger patty, a slice of Swiss cheese melting slightly, generous spoonful caramelized onions, followed by shiitake mushrooms dripping with that wine-thyme butter sauce, crown it with the bun top.
- Dive in while warm. If mushrooms dry out, spoon a bit of leftover cooked sauce over each burger. Cheese melt can be encouraged by loosely covering or placing briefly on grill with buns open.
- If wine unavailable, substitute with strong beef broth plus a splash of balsamic or grape juice for sweetness. Shiitake can swap for cremini or portobello if you want milder earthiness but mushrooms are key flavor punch.
- Trouble shooting: Mushrooms hissing too loud and drying? Lower heat more. Patties crumbling? Freeze longer and avoid pressing down while grilling which squeezes juices out.
- Mushrooms at risk of bitterness if overcooked; look for shriveled edges but glossy, not burnt.
- Grill timing varies by thickness and heat source; visual and tactile cues split the guesswork. When juices run lightly pink in middle and surface is seared with grill marks you’re on point.
- Leftover wine? Use for a pan sauce: deglaze skillet after mushrooms with wine + a knob butter, add beef broth to reduce quickly, pour over cooked patties or veggies.
Cooking tips
Start with wine. Pour exactly one cup first; helps with controlled cooking liquid and flavor consistency. Patties formed loosely for tender texture; dense packs lead to tough results. Stack with wax paper if freezing to avoid lump. 20-25 minute freeze firm but avoid frozen solid; very important for grilling success. Mushrooms cooked medium heat in butter to open their aroma—sizzle and small pops signal right temp. Add wine before broth to deglaze pan, avoid drying. Simmer until sauce mostly gone and mushrooms tacky. Patties seasoned right before grill. Salt draws moisture, so timing here saves juiciness. Grill temps need control—high for crust formation, then indirect for cooking through without burning. Test doneness visually; pink juices signal medium rare. Resting crucial; meat fibers relax holding onto moisture. Toasted buns prevent soggy ends from juicy toppings. Cheese melts from burger heat, doesn’t need oven. Onions and mushrooms layered for textural and flavor contrast, wet toppings last to reduce bun sogginess. Substitutions for missing ingredients covered to keep essence.
Chef's notes
- 💡 Freeze patties briefly stacked with wax paper layer in between. Chill long enough to firm but not solid rock. Key to stop crumble on grill. Dense packs toughen meat. Loosely shaped balls flatten into patties. Resting meat after cooking crucial. Foil loosely covers heat off gives juice redistribution.
- 💡 Sizzle sound tells heat right. Butter melts and foams, mushrooms tossed in before adding liquids. Pour red wine slow to deglaze pan. Watch sauce reduce until mushrooms glisten, not swim. Add broth after wine, thyme last. If pan dry speed up carefully with tiny wine splash. Smell rich aroma, moisture clings to caps.
- 💡 Salt patties right before grilling. Over salting draws moisture early, makes dry tough meat. Season with black pepper too. Press seasoning in gently. Grill initially hits high heat to form crust quick, 2 min per side listen for sizzle. Shift to indirect lower heat fires internal cook. Check pink juices or temp 135-140F for medium rare.
- 💡 Caramelize onions slowly, low heat patience rewarded; amber jam texture, not burnt. Toast rolls under broiler for crunch texture contrast typical soggy buns kill bite. Swiss cheese melts slightly on patties resting. Layer mushrooms last. Sauce drips over mushrooms. Cheese melts better loosely covered or quick open grill heat.
- 💡 Wine optional substitute beef broth plus splash balsamic or grape juice. Shiitake can swap cremini or portobello for milder earthiness but lose flavor punch. Mushrooms dry too fast? Lower heat asap. Patties crumble? Freeze longer, skip pressing down grilling. Mushrooms bitter? Too long or hot burnout edges, watch gloss color. Visual and tactile cues over timer.
Common questions
How long to freeze patties?
About 20 to 25 minutes is best. Firm not frozen solid. Too long makes grill crust hard then dry inside. Not freezing enough means crumble on flip. Wax paper layers prevent sticking. Chill time affects texture and grill success.
Can I skip wine in mushrooms?
Yes, beef broth plus a splash of balsamic or grape juice works. Wine adds complexity but alternatives give sweet acidity. Flavor not identical but close. Adjust salt. Keep butter for richness, thyme for aroma still essential.
Mushrooms dry or bitter, what to do?
Lower heat when sizzling too loud. Too high burns edges fast, bitterness from char. Mushrooms should glisten, keep moisture surface tacky. Add liquid in small splashes to keep from drying out. Watch timing—8 to 10 minutes typical.
How store leftovers?
Wrap tightly, fridge for 2-3 days max. Freeze patties raw or cooked but texture drops once thawed. Reheat mushrooms gently to avoid drying. Toast buns fresh not recommended. Sauce leftover stored separate, use quickly or for sauce next meal.
