Cream Cheese Mushroom Burger

Submitted by Mark Dempsey

About the cook: Warehouse worker who enjoys cooking, smoking, and grilling food.

About the dish: A blended burger with Oyster, Cremini, & Shitake mushrooms mixed with ground beef, and portabella mushroom mixed with a cream cheese blend.

National Origin: American

Serves: 4

Estimated Time: 30 to 60 Minutes


1 block of cream cheese, softened;
2 serrano chiles, diced;
1 Tbs. minced garlic;
1 portabella mushroom cap, diced;
1 Tbs. oil;
1 tsp salt;
1 tsp onion powder;
1 tsp granulated garlic;
pepper to taste;
1 cup shredded Swiss cheese.

Mushroom burger:
4 oz. blend of Oyster, Cremini, & Shitake mushrooms;
16 oz. 80/20 ground beef;
1 tsp salt;
½ tsp black pepper;
½ tsp granulated garlic;
1 Tbs. butter for cooking.


Sauté serrano chiles, garlic, and portabella mushroom in oil until softened. Take out of pan and place directly on softened cream cheese. Add salt, onion powder, granulated garlic, and black pepper; mix to combine flavors. Add shredded Swiss cheese and mix again. Place in refrigerator.

Burger: Put mushroom mixture in a food processer and pulse on low 1 second at a time until finely diced but not minced. Add to burger along with salt, black pepper, and garlic. Mix well together, making sure mushroom mixture is even distributed throughout. Form four 3 oz. patties. Take 1-2 tablespoons of refrigerated cream cheese mixture and place on patty. Form four 2 oz. patties and merge together with 3 oz. patties, pinching sides together and then forming back into burger form. Season lightly with salt and pepper. Heat butter and cook to desired rareness in cast iron skillet or on the grill.

Serve on toasted onion bun.

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