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Mahogany-Glazed Mushroom Burgers

This burger is stacked with a few of my favorite things...portobello mushrooms, goat cheese, basil and Mascarpone. They're quite juicy, so serve them with extra napkins. —Lisa Keys, Kennet Square, Pennsylvania
  • Total Time
    Prep: 30 min. Grill: 10 min.
  • Makes
    6 servings


  • 1/4 cup maple syrup
  • 1/4 cup Kahlua (coffee liqueur)
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces sliced baby portobello mushrooms
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/2 cup Mascarpone cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 6 hard rolls, split


  • In a small saucepan, combine the maple syrup, Kahlua and soy sauce. Bring to a boil; cook for 8 minutes or until liquid is reduced by half.
  • In a large skillet, saute mushrooms and onion in oil until tender. Add the salt, pepper and 1/4 cup of Kahlua mixture. Cook and stir until liquid is almost evaporated.
  • In a small bowl, combine the cheese spread ingredients; cover and refrigerate until serving.
  • Crumble beef into a large bowl. Sprinkle with salt and pepper; mix well. Shape into six patties.
  • Grill burgers, covered, over medium heat for 6 minutes. Turn; grill 5-8 minutes longer or until a thermometer reads 160° and juices run clear, basting occasionally with remaining Kahlua mixture. Grill rolls, uncovered, for 1-2 minutes or until toasted.
  • Spread rolls with cheese spread; top with burgers and mushroom mixture. Replace tops.
Nutrition Facts
1 burger: 674 calories, 40g fat (17g saturated fat), 128mg cholesterol, 1238mg sodium, 45g carbohydrate (12g sugars, 3g fiber), 32g protein.

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