This is a delicious Burger with Mushroom Sauce, and in my kitchen, I love to call it a Dipper Burger. We've got a simple peppercorn and mushroom sauce as the dip and a cheesy homemade beef burger as our dipper. It's totally phenomenal and I hope you love it as much as we do in our household!
This recipe was inspired by a video I saw on this restaurant in Paris where they dip their burger in a creamy sauce, to create the ultimate saucy burger - and it looked so good, I had to create my own version for you!!
If you're a fan of burgers, check this scrambled egg burger out for a breakfast option or loco moco for those of you who want a different vibe but similar flavours!
Jump to:
Why You'll Love This Recipe
Double stack patty: this is totally optional, but in this recipe we're creating a double stacked beef burger patty, with two different types of cheese melted on each patty.
Comfort food: a beef burger in itself is comfort food, but add in a luscious creamy sauce to it and man you've got an ultimate comfort dish.
Crowd-pleaser: serving friends and family regular burgers is cool, but making it boujee with this mushroom and peppercorn sauce...they're going to be asking you for the recipe!
Ingredients and Substitutions
For the beef burgers:
Ground beef: we're using beef mince/ground beef as our main ingredient for the beef patties. I like to use ground beef that has at least 20% fat content. The higher the fat content, the juicier the burger.
Breadcrumbs: I've used panko breadcrumbs, but you could use regular homemade breadcrumbs from some stale bread. This helps soak up the fat, meaning that the flavour stays in the burger patty rather than seeping out.
Onion: finely diced white onion just adds a lovely flavour to our burger patty. You could use red onion or shallots too.
Sauces: we're using sweet chilli sauce and Worcestershire sauce as our seasoning agents. Trust me, it's delicious, you can't taste each sauce individually or intensely, they just create the most incredible flavour.
Egg: this helps bind the burger patties together.
Cheese: we're using two different types of cheese; cheddar slices and burger cheese (you know the American orange burger cheese in the plastic wrappers!!).
Brioche buns: you can go for whatever burger bun you fancy, but I love a brioche bun.
For the mushroom and peppercorn sauce:
Garlic: fresh garlic is best!
Mushrooms: I'm using shiitake mushrooms, but you could use chestnut mushrooms, portobello, or any local mushroom you have accessible to you!
Peppercorns: whole peppercorns are used to create the most incredible sauce. They soften as we cook them, providing a lovely spice in our gravy.
Balsamic vinegar: trust me, this adds a balanced acidity to the very creamy sauce.
Single cream: or light cream.
Beef stock: I used half a beef stock cube with water. Feel free to use homemade beef stock if you have some!
The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!
Step by Step Instructions with Photos
Step 1: In a large bowl, combine the ground beef, breadcrumbs, white onion, Worcestershire sauce, sweet chilli sauce, egg, salt and pepper into a beef paste. Form the beef mixture into 8 patties around ½ inch thick and 4 inches wide. Set aside on a piece of parchment paper.
Step 2: Place a large skillet/frying pan on high heat and add in ½ tablespoon vegetable oil. Once hot, add in 4 beef patties and fry on each side for 1 minute, pressing down with the back of a spatula to sustain the size and shape of the burger patty. Once you've fried on each side, reduce the heat to medium. Add the cheddar cheese onto the burgers and place on the lid of the skillet. Cook for a further minute. Then remove the burger patties and set aside. Repeat with the 4 other patties, finishing with the burger cheese.
Step 3: Meanwhile, prepare your mushroom sauce. Place a pan on medium heat and drizzle with vegetable oil and butter. Once melted, add in the garlic, mushrooms, and peppercorns. Fry for a couple of minutes, then add in the balsamic vinegar. Fry for another minute, stirring frequently.
Step 4: Add in the single cream and beef stock. Stir to combine. Once the sauce is hot, reduce the heat to low. Taste and season with salt and pepper accordingly.
Step 5: Toast your brioche buns, and now it's time to assemble! Dollop a teaspoon of your mayonnaise, ketchup and jalapeño relish on the base of your brioche bun. Top with the two cheesed patties and top with more relish. Repeat for all 4 burgers.
Step 6: Serve up your burgers with your mushroom and peppercorn sauce! Enjoy!
FAQs
Preheat the oven to 160c and place the burger patties in the oven once cooked if you need to keep them warm.
For sure, I love adding in sliced tomato, lettuce, and gherkins/pickles.
For sure, you could use pork mince or chicken mince if you'd prefer!
If you tried this Burger with Mushroom Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Burger with Mushroom Sauce (Dipper Burger)
Ingredients
For the burgers
- 500 g ground beef 20% fat
- 30 g breadcrumbs
- 1 white onion finely diced
- ½ tablespoon worcestershire sauce
- 1 tablespoon sweet chilli sauce
- 1 egg
- 4 brioche buns toasted
- 4 cheddar cheese slices
- 4 American burger orange cheese slices
Mushroom and peppercorn sauce
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 garlic cloves minced
- 115 g mushrooms sliced
- 1 tablespoon whole peppercorns
- 1 teaspoon balsamic vinegar
- 300 ml single/light cream
- 150 ml beef stock
Relish
- 2 tablespoon mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon pickled jalapenos finely chopped
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, white onion, Worcestershire sauce, sweet chilli sauce, egg, salt and pepper into a beef paste. Form the beef mixture into 8 patties around ½ inch thick and 4 inches wide. Set aside on a piece of parchment paper.
- Place a large skillet/frying pan on high heat and add in ½ tablespoon vegetable oil. Once hot, add in 4 beef patties and fry on each side for 1 minute, pressing down with the back of a spatula to sustain the size and shape of the burger patty. Once you've fried on each side, reduce the heat to medium. Add the cheddar cheese onto the burgers and place on the lid of the skillet. Cook for a further minute. Then remove the burger patties and set aside. Repeat with the 4 other patties, finishing with the burger cheese. Optionally keep the burger patties warm in a preheated oven at 160c.
- Meanwhile, prepare your mushroom sauce. Place a pan on medium heat and drizzle with vegetable oil and butter. Once melted, add in the garlic, mushrooms, and peppercorns. Fry for a couple of minutes, then add in the balsamic vinegar. Fry for another minute, stirring frequently.
- Add in the single cream and beef stock. Stir to combine. Once the sauce is hot, reduce the heat to low. Taste and season with salt and pepper accordingly.
- Toast your brioche buns, and now it's time to assemble! Dollop a teaspoon of your mayonnaise, ketchup and jalapeño relish on the base of your brioche bun. Top with the two cheesed patties and top with more relish. Repeat for all 4 burgers.
- Serve up your burgers with your mushroom and peppercorn sauce! Enjoy!
Leave a Reply