Fear not! Feta Mushroom Burger goodness awaits
Tired of plain old cheeseburgers? Give this incredible Feta Mushroom Burger recipe a try for a change of pace!
Things to know:
What cheese is best for a mushroom burger?
Large portobello mushrooms are perfect burger material, just the right size for a meaty and satisfying meal. I like them best with Gruyère cheese or feta cheese on top.
Will feta cheese melt if heated?
Since the curd is just lightly pressed together, Feta is very crumbly, and works beautifully as a topping to other dishes. When you put it in your mouth, however, high quality Feta will become quite creamy, not grainy. Feta melts well, turning soft, not gooey, and maintains its flavor when heated.
What is so special about portobello mushrooms?
Portobello mushrooms are mature cremini mushrooms that have an intense flavor and meaty texture. They are low in calories and are a good source of 15 different vitamins, minerals and antioxidant phytonutrients including copper, selenium and B vitamins.
What’s the difference between a regular mushroom and a portobello mushroom?
What you’re about to read may shock you: button, cremini, and portobello mushrooms are actually all the same type of mushroom. The main difference between tiny mild button mushrooms and big flavorful portobello mushrooms is actually just maturity. Button mushrooms are harvested while they’re very young.
Why can’t you eat the gills of a portobello mushroom?
Yes, the gills of edible mushrooms like portabellas are completely safe to eat. However, many chefs choose to remove the dark gills since they can affect the color of sauces, soups, and gravies.
Is feta cheese goat cheese or cow milk?
While feta cheese made in Greece is typically made with sheep’s milk or with a combination of sheep’s and goat’s milk, many manufacturers in the US make feta with cow’s milk.
Ingredients
2 pounds ground beef (we used our Aged Ground Beef)
1 pound Italian sausage (we used our homemade sausage)
1/2 t garlic powder
2 T balsamic vinegar
1 T olive oil
6 large portobello mushrooms, stems removed
1 large onion, cut into 1/2-inch slices
6 tablespoons crumbled feta or blue cheese
6 whole wheat hamburger buns or sourdough rolls, split
10 fresh basil leaves, thinly sliced
1. Combine first 4 ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties.
2. Mix vinegar and oil; brush over mushrooms.
3. Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill covered until a thermometer inserted in burgers reads 160° and mushrooms and onion are tender, 4-6 minutes per side.
4. Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion. ENJOY!
Equipment used:
Dyna-Glo 32-in W Stainless Steel and Black Barrel Charcoal Grill
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.