Stuffed Mushroom Brew Burger

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Stuffed Mushroom Brew Burger

(courtesy of Dennis Martinez Executive Chef SanTan Brewing Company) Serves 4


¼ cup Chopped mushrooms

¼ cup  Diced yellow onion 

1 tblspoon Butter

¼ cup Panko bread crumbs

2 each Egg yolks

¼ tsp Freshly ground black pepper

¼ tsp Granulated onion

¼ tsp Granulated garlic

2 Pounds ½ cup Ground Chuck 

Dark Beer (preferably SanTan Sun Devil Ale™)

1. Sauté mushrooms and onion with butter; add beer and reduce.

2. Set aside mushroom and onion mixture and allow to cool

3. In large bowl combine all remaining ingredients and mushroom mixture. Mix well

4. Portion into 8 4oz balls (1/4 pound) and flatten out into ½ inch patties


½ cup Shredded Mozzarella cheese

¼ cup Chopped mushrooms

 ¼  cup Diced yellow onion

Blend Well and hand form stuffing into 1 inch discs

1. Place cheese stuffing disc on top of meat patty. Place second meat patty on top and press down to seal. Pinch edges to ensure stuffing won't ooze out.

2. Place burger on a cutting board to flatten sides and "edge" the burger with cupped hands.

Build It!

4 slices Monterey Jack cheese

1 cup sautéed mushrooms

4 freshly baked buns Lettuce,

tomato, red onion condiments of your choice

1. Season both sides of burger with kosher salt and freshly ground black pepper

2. Place on hot grill and grill to desired temperature. Approx 5 min per side for medium

3. In final minute of cooking place slice of monterey jack cheese on burger to melt and top with 2 tblsp sautéed shrooms.

Place on toasted bun with lettuce, tomato, red onion and condiments