I love having hamburger variations to choose from! I mean who doesn’t love a good burger loaded with toppings?! This burger recipes is loaded with red wine shiitake mushrooms, caramelized onions, and swiss cheese.
This Red Wine Shiitake Hamburger takes your typical burger recipes and turns it into so much more. With the combination of earthy and sweet, the toppings make this into the perfect artisan hamburger to enjoy at home!
Why Are the Mushrooms Purple?
The highlight of this monstrosity is the deep purple shiitake mushrooms, hence the name: Red Wine Shiitake Hamburgers. Shiitake mushrooms have a naturally hearty, rich and earthy flavor with a spongy texture.
Adding a robust red wine enhances the natural flavors while adding its own bite. Coupled with sweet caramelized onions and gooey Swiss cheese this burger is a knockout!
Here is my Red Wine Shiitake Hamburger pictured with a steak knife to hold in all of the stuffers, but in the words of my nephew it needs to be “tightened up” AKA smashed down, in order to eat it.
Even after “tightening it up,” it is a challenge to fit all the pieces in each bite. The struggle will be well worth it.
How to Make the Best Burger Patty
To make your life a little easier, make sure to read my 10 Tips for Better Burgers and also get a burger patty press
, to make sure you have uniform patties all the way around!
I decided to use a plain hamburger patty due to the complex flavors of the toppers. You can also substitute turkey for a healthier version.
More gourmet burger recipes:
Juicy Ranch Burgers
Thanksgiving Turkey Burgers
Breakfast Burgers
Red Wine Shiitake Burger Recipe
Ingredients
- 2 pounds 20/80 ground beef
- 1 cup red wine
- 1 tablespoon butter
- 1/2 cup beef broth
- 1/2 teaspoon fresh thyme minced
- 4 ounces Shiitake mushrooms sliced
- 4 Kaiser rolls
- 4 slices Swiss cheese
- 1/2 cup caramelized onions
Instructions
- Open bottle of red wine, measure 1 cup, set aside. Start drinking what remains in the bottle. (All said with sarcasm… or is it?)
- Divide ground beef into 4 equal parts and form hamburger patties, make sure to read my “tips for a better burger). Stack into a tower (separated by wax paper) or put on a plate in a single layer and put into the freezer. Freezing will congeal the beef together and give you less probability of patty breakage (sounds official, huh?).
- In a medium skillet, melt 1 tablespoon butter. Add sliced shiitake mushrooms, burgundy wine, beef broth and thyme. Coat mushrooms well in sauce and simmer until all liquids are absorbed or evaporated. Remove from heat and set aside. If at any point mushrooms get too dry, add a small amount of wine and put on a stove burner over low heat to re-moisten.
- Remove hamburger patties from the freezer and season with salt and pepper. Do not over season with salt. It can dry up the natural juices resulting in dry patties.
- Heat the grill to medium-high heat. Grill the burgers for 2 minutes on each side, then move them to a lower-heat area of the grill. Cook another 2-3 minutes for medium-rare burgers, 3-4 minutes for medium, or 5-6 minutes for well-done burgers. Remove and allow to rest for 3-4 minutes before assembling.
- Toast Kaiser rolls in the over or toaster if desired.
- Assemble your gigantic burger! Take one patty, one slice of Swiss cheese, a scoop of caramelized onions and a scoop of shiitake mushrooms to each burger.
- If you’ve tried this recipe at home, please come back and let us know how it was!
This is one of the most awesome burger recipes I’ve come across! love the caramelized onions and the red wine mushrooms sound out of this world. i’ve never heard of freezing the patty for a short time but i’m definitely going to give it a try. thanks for the yummy recipe.
So glad you loved it! It is one of my go-tos for cookouts- it is always sure to please!
Shiitake are my favorite mushrooms and its exciting to finally find a burger recipe with them!
Mine too! I love the texture!