Amazing Wild Mushroom Burger

Written by on in Meats, Wild Edibles

This recipe is one big summer treat! I love a good thick burger to end a long productive day in the outdoors. This one is even better because it incorporated some ingredients from my day in the woods and venison.

That day was especially hot (32C plus humidex) and I had a long run in the woods planned (12 km). After a few kilometers of my run, I saw this massive giant puffball mushroom just beside the trail! I could not leave this treat behind. So, I picked the mushroom and finished my run with this 4 pounds mushroom in my hands.

What ensued was 40 minutes of me gasping for air and sweating my life! However, I could not leave the mushroom behind. I transported it all the way to my place in this scorching heat. The cold shower felt especially good after this one.

But, the mushroom was safely transported to my home! I was then able to cook it and use it in the burger I am presenting in this recipe.

About the recipe and possible improvements

This burger recipe contains a low amount of ingredients that are high in flavor.

First, the caramelized onions are sweet and lightly savory. The key with them is to cook them for a long time without burning them. This is how you will be able to break down the cells of the onions and allow them to release their sweetness.

Second, the goat cheese and nice and light. I am sure that many other type of cheese will be perfect for this application: cream cheese, blue cheese, brie, camembert, etc. Feel free to change it for the cheese you prefer.

Third, the meat patty in this recipe is planned to be thick and generous. I personally am making patties that reach 1/2 pound each sometimes, but I thought it might have been a bit overboard for my blog. 1/3 pound (150g) will give you a thick juicy burger.

Fourth, the mushrooms are my favorite here. Many type of mushroom would be delicious here. I used slices of giant puffball, but lobster mushrooms, boletes, oyster mushrooms and many others would be just fine. If you want more ideas on how to put flavor in your mushroom, see this post: the-best-and-simplest-wild-mushroom-recipe

Amazing Wild Mushroom Burger
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Amazing Wild Mushroom Burger

Course: MainCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • Caramelized onions

  • 1 tsp of butter

  • 1 large onion, thinly sliced

  • 1 pinch of salt

  • 1 tsp of balsamic vinegar

  • Grilled wild mushrooms

  • 1 cup of fresh wild mushrooms, sliced (any wild mushrooms will be amazing. I used giant puffball)

  • 1 pinch of salt

  • 2 tsp of butter

  • 1 clove of garlic, minced

  • The burger

  • 300g of ground venison (or any burger meat such as ground pork or beef)

  • Salt, pepper, garlic powder to taste

  • 1 tsp of vegetable oil

  • 2 hamburger buns (I recommend brioche-type buns)

  • 2 tbsp of goat cheese

Directions

  • Caramelized onions
  • Heat a medium skillet under medium to medium-low heat. Melt the butter in the skillet. Then, add the onion and the salt.
  • Stir the onions occasionally for minimum 15 minutes or until the onions have a deep brown color, but not burned.
  • When you are happy with the doneness of your onions, add the balsamic vinegar and cook for an additional minute. Remove from heat
  • The wild mushrooms
  • Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice.
  • Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant.
  • Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat.
  • The burger
  • Heat a medium to large skillet under medium-high heat. While the pan is heating, form two hamburger patties with the ground meat. Make the patties about 1/3 larger than the width of your buns, because they will shrink. Season the meat with the salt, pepper and garlic powder.
    *** The burger patties can also be cooked on a BBQ, for more flavor ***
  • When the skillet is up to temperature, cover the bottom of the skillet with the vegetable oil and add the hamburger patties.
  • Let cook the patties for 2 minutes before flipping. Let cook for an additional 2 minutes on the second side before flipping again. Cook for 2 additional minutes on the first side and flip to cook for a final 2 minutes on the second side. For a total of 2 x 2 minutes per side. Remove the patties from the skillet.
    *** Optional: grill the inner side of your buns in a skillet ***
  • To assemble the burger, place a patty on the bottom half of your bun, followed by half of the mushrooms, half of the caramelized onions and 1 tbsp of goat cheese.
  • Your burger is now done! Serve with your choice of sides: fries, salad, vegetables, mashed tubers.

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The wild mushrooms can be replaced with any grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few; or a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
  • The ground venison can be replaced with any ground meat. Example: beef, pork, turkey, goose. Make sure you have 10% to 20% fat in the meat for maximum flavor.
  • Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a strong taste such as lobster mushrooms, chanterelles, puffballs, to name a few.

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