Beef and Mushroom Burgers with Mushroom Sauce

More Burgers? Well the last ones were so good I had to go again, and I had actually wanted to use mushrooms last time but didn’t have any on hand. This time, I was prepared, and made a ginormous portion, which we had the next day for lunch and hubby even had his for breakfast with a poached egg on top!
For the meat patties (this makes 8, if you want to make less reduce the mince, all other quantities will work nicely with 500gm too!)
  • 1kg beef mince (hamburger mince in the US)
  • 30gm reconstituted porcini muchrooms, chopped
  • 1/2 large onion finely diced
  • 1 tbs tomato paste
  • 1 tbs soy sauce/tamari (gluten and wheat free)
  • large pinch of salt
  • lots of freshly cracked black pepper
  • 1 egg
  • Coconut oil for cooking
For the mushroom sauce:
  • 1/2 the soaking water from the porcini mushrooms
  • 1 clove garlic
  • 2-3 tbs white wine
  • 6-8 chives
  • 1/4 teaspoon chopped chilli
  • lots of freshly cracked pepper
  • 1 large portobello mushroom, chopped
  • 5 -8 chestnut mushrooms, sliced
  • 1/4 onion (or half a small onion) finely diced
Preheat the oven to 200 degrees celcius. Put the dried porcini mushrooms (30gm) in a bowl. Cover with boiling water so all the mushrooms are just covered. Leave for 20 minutes to soak. Remove the mushrooms by scooping them out of the bowl and then squeezing them gently to remove excess water. Keep the soaking water and set it aside.
Chop the rehydrated porcini mushrooms and add them to all other beef pattie ingredients. Mix around thoroughly in your hands. Form the desired hamburger size you like and in a pan with hot coconut oil, brown the patties on both sides so they are golden. ( you may need to do this in batches depending on how many you are making) Place the browned hamburger patties on a foil lined oven tray. Bake for 10 minutes or until cooked to your liking.
While the burgers are in the oven, using the pan you browned the patties in, heat up a little more coconut oil. Add the garlic and onion, and after a few minutes, add the mushrooms. Lightly brown the mushrooms and then add all other ingredients for the sauce. Simmer while stirring until the hamburgers are ready. Serve the burgers with the sauce on top and a side of greens, or a large, colorful salad.

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6 thoughts on “Beef and Mushroom Burgers with Mushroom Sauce

    • Let me know what you think! You can obviously vary the flavor a great deal depending on what mushrooms you use. For a more Asian flavor use shitaake mushrooms for instance. Hope you like it! 😉

  1. Okie doke. This was yum. I made it for some family members today with bison I ground myself. (I’ve never ground my own meat.) Sweet. So this was super yum and tender juicy, but a few of the patties fell apart while I was grilling them. Mushroom sauce got good marks from the judges.

    I served on green beans, broccoli and cauliflower with minted basil cucumbers finely chopped up.

    I had to use a camera phone so not so good of a pic this time:

    I had some left over too and cooked that up with more crumbled meat so that will be my lunch tomorrow. (and my dogs went crazy for some of it).

    I’ll make it with beef later this week.

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