We love burgers, so I'm always on the lookout for fun new recipes and ideas. This burger is inspired by a steakhouse menu. It is ground sirloin, mixed with sauteed mushrooms and spices, and topped with a creamy, spinach sauce. Served open-faced on a piece of grilled Texas toast, this is definitely a fork-and-knife burger.
We all really liked these burgers, and Caroline especially loved dipping hers in the spinach sauce. This is definitely a little bit heavier fare than we normally eat, but paired with a green salad or some grilled vegetables, it balances out nicely. And since it is a little fancier than a typical burger, this is a great option to serve company.
Steakhouse Mushroom Burgers
adapted from Cuisine Tonight: Grilling
makes 4 burgers
- 8 oz mushrooms, sliced
- 3 Tbs olive oil, divided
- 2 cloves garlic, minced
- 1 lb ground sirloin
- 1 Tbs low-sodium soy sauce
- 2 tsp minced fresh thyme
- 2 tsp minced fresh parsley
- 1 Tbs Dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 slices buttered Texas Toast
- shredded Parmesan
makes 2 cups
- 2 Tbs unsalted butter
- 1/4 cup minced onion
- 2 Tbs all-purpose flour
- 1/2 cup half-and-half, plus more as needed
- 1/2 cup low-sodium chicken broth
- kosher salt and black pepper
- pinch cayenne
- pinch nutmeg
- 4 cups chopped fresh spinach
- 1 Tbs grated Parmesan
- squeeze of fresh lemon juice
In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper and remove from heat.
In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm. Grill the bread 1-2 minutes per side, until lightly browned.
To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
Whisk in the half-and-half, broth, salt, cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.
Add the spinach, stirring until wilted. Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan. Serve immediately.