We got a tip from a fan to mix mustard with minced meat to make a burger. We had already done that and loved it. It was now time to come up with a complete hamburger around it. So this has become our mustard burger that we made even better with a thick mushroom sauce.
We made 3 thick burgers from the 500 grams of minced meat. The burgers are slightly bigger than the bun they are going on because they get smaller during cooking. We put the burgers on a sheet of baking paper and let them stiffen in the fridge. This way, they won’t fall apart between the grates, and there is no need to mix egg or breadcrumbs through the minced meat.
Before the burgers went on the grill, we made the mushroom sauce. We used chestnut mushrooms and shiitakes. This way, we get an excellent full mushroom taste. Keep a close eye on the garlic, so it doesn’t burn and toss in the rest of the ingredients before it turns brown.
When the mushroom sauce is ready, keep it warm over low heat and start grilling the burgers. For this, we use the cast-iron grill plate.
First, we make sure the grates are piping hot. We did that while we were making the mushroom sauce. You grill a burger on high heat to quickly get a good crust. Then you can flip them and cook the other side until they are perfect. The burgers go straight out of the fridge onto the hot grates, and the piece of baking paper makes it easy to put them down without having to touch them with your hands.
We only salt the burgers when they are on the grill or just before. If you add salt to the minced meat when you form the burgers, you will get too firm burgers. We like juicy and loose burgers.
This is our mustard burger with mushroom sauce. We had some zhug sauce that went perfectly with this burger. Are you going to make this mustard burger, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 500 grams of minced beef
- 1 tbsp mustard
- 2 tsp Worcestershire sauce
- 2 tsp onion granulate
- 1 tsp garlic granules
- 1 tsp black pepper
- Sea salt
- 3 sandwiches
For the mushroom sauce
- 100 grams of butter
- 1 white onion chopped
- 2 garlic cloves grated
- 100 grams chestnut mushrooms
- 100 grams of shitake mushrooms
- 25 grams of flour
- 250 ml chicken stock
- 1 tbsp Worcestershire sauce
- Salt and pepper
- A handful of chopped flat-leaf parsley
- Mix the minced meat with the mustard, Worcestershire sauce, onion granules, garlic granules and black pepper but not the salt.
- Divide the ground beef into three equal balls and form a burger slightly larger than the buns you bought. Place them on a piece of baking paper and put them in the fridge for at least half an hour.
- Cut the mushrooms into slices. Heat a pan and melt half of the butter in it. Then add the garlic, onion and mushrooms and fry until the onion has softened.
- Add the rest of the butter and let it melt, then add the flour. Stir well so that all lumps are gone.
- Add the stock and stir everything through. Cook the sauce until it has the desired thickness. Season with
- Worcestershire sauce, salt and pepper and parsley. Then turn the heat to low.
- Place the burgers straight from the fridge on the hot grates. Sprinkle some salt over the burgers and wait until a crust has formed.
- Flip the burger and grill it to a core temperature of 70°C (158F).
Top the bun with the burger and a generous scoop of the mushroom sauce.