Wild Mushroom Cheeseburger with Chipotle Ketchup

July 19, 2010
0 Ratings
  • Serves 6
Author Notes

Sauteing different kinds of wild mushrooms together creates a variety of delicious flavors and textures (I like to use are a trio of cremini, shittake, and porcini). The meat patty is a combination of ground sirloin and chuck to ensure both flavor and juiciness to the burger. Basting the beef with chipotle ketchup during grilling creates a burger with spicy caramelized crusty outside and a juicy inside. Melted sharp cheddar cheese adds a tangy edge to complete this anything but ordinary cheeseburger. —Kiss the Cook

What You'll Need
  • Chipotle Ketchup
  • 1 cup tomato ketchup
  • 1 1/2 teaspoons finely chopped chipotle chiles from canned chipotles in adobo sauce
  • 2 tablespoons adobo sauce from can
  • Wild Mushroom Cheeseburger
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 1/2 cups (12 ounces) mixed wild mushrooms, such as cremini, shiitake, porcini, chanterelle, and portobello or whatever is available, chopped
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped flat leaf parsley
  • 1 pound ground sirloin
  • 1 pound ground chuck
  • 6 slices sharp cheddar cheese
  • 6 whole-grain hamburger buns, split and toasted
  1. For chipotle ketchup: Mix ketchup, chiles, and adobo sauce small bowl. Make sure to taste test and adjust the spiciness level to your liking. Cover and chill. Pour half of chipotle ketchup in a separate bowl for basting burgers while grilling. Sauce can be made ahead of time and will keep for one week in a tightly sealed container in the refrigerator.
  2. For the Burgers: Heat the olive oil in a large skillet. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the mushrooms, salt, and pepper and cook over medium heat for about 8 minutes, until they are tender and begin to release their juices, stirring often. Remove from heat and stir in the parsley.
  3. In a large bowl, combine beef, salt and pepper with hands, not overworking. Shape into 6 patties. Preheat the grill. Cook the patties about 4 minutes per side or to desired doneness. After flipping the patties, generously baste the top sides with the chipotle ketchup. Top with cheddar cheese so that it melts and finish cooking.
  4. To assemble the burger, place patties with melted cheese on top of bottom buns. Top with reserved chipotle ketchup and sautéed mushrooms. Cover with toasted bun tops.
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2 Reviews

Schroomer July 31, 2010
Thanks for the post. Here at the base of the Cascades in Washington State we harvest wild mushrooms including chanterelle, lobster, cauliflower, and boletes each fall and a good measure of them get sliced, sautéed in butter then packed in 4 ounce portions and frozen. They hold up remarkably well and we thaw in the fridge then gently warm in a pan with a bit of butter to evaporate off any moisture, add some fresh thyme and they are our wild mushroom burgers. Thanks to your post I am going to chop them to the size pictured which was so well photographed. No ketchup though, sorry. A little thyme lemon mayo with some Havarti. I'll let you know how it comes out. Again, thanks.
Serene July 20, 2010
Wow, that sounds great.