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What a great twist on a burger. Bursting with sautéed mushrooms, this takes an every day burger to a new level.
3 tbsp The Olive Scene medium Extra Virgin Olive Oil, divided
½ onion, chopped
1 lb gourmet mushrooms, chopped (check out Broadcap Farm)
2 cloves garlic, minced
½ tsp red pepper flakes
2 tablespoons The Olive Scene Traditional 18 Year Balsamic Vinegar
1 lb ground beef
½ cup fresh parsley, chopped, or 1 tablespoon dried
1 egg, whisked
½ teaspoon soy sauce
½ cup grated Parmesan Cheese
Salt and pepper to taste
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
Add the onion, cooking until soft and beginning to caramelize.
Add 2 tbsp olive oil, the mushrooms, salt, and pepper. Cook, stirring occasionally, until mushrooms have released their liquid and are golden brown.
Add the garlic and red pepper flakes and sauté until garlic is just golden.
Pour in balsamic vinegar, stir for 1-2 minutes, picking up all the brown bits on the bottom of the pan.
Remove from heat and continue to stir periodically until the vinegar is a thick coating on the mushrooms.
Cool mushroom mixture completely.
Mix together all ingredients, including a large pinch of salt and pepper, form 4-6 patties, and refrigerate at least ½ hour, or until ready to cook. (Mixture is soft, but will firm up in the refrigerator.)
Patties can be grilled or cooked in a large, oiled skillet on the stovetop.
Serve with your favorite burger fixings!
Note: The mushroom mixture can be doubled, and half of it served as a burger topping.
The mushroom mixture can also be made ahead of time and stored in the fridge up to 3 days before making burgers, or freeze.