Mushroom Cheeseburger with an Egg
These burgers can be eaten year-round but are perfect for a backyard barbeque. The Mushroom Cheeseburger with an Egg features an egg cooked on top of a Portobello mushroom and is simply bursting with flavor. Made with Gruyere cheese and onions, this burger brings a rich and unique taste to the dinner table. Included with this recipe are the instructions to make a French Remoulade Sauce to be served alongside the burger. Be sure to bring this recipe out at your next backyard get-together. Your guests will be blown away by your culinary skills!
- 4 (6-ounce) ground sirloin patties
- 4 Portobello mushrooms, gills removed
- 4 large eggs
- 4 slices Gruyere cheese
- 4 thickly sliced sweet onions
- 4 pretzel or brioche buns
- 6 tablespoons olive
- Kosher salt and fresh ground pepper to taste
- For the Optional French Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 1/2 teaspoon white wine vinegar
- 1 1/2 teaspoon grainy mustard
- 1/2 teaspoon paprika
- 1 pinch curry powder
Brush the burgers on both sides with two tablespoons of olive oil. Season well with salt and pepper and place on a hot grill (450 degrees F) and cook. Cook for 4 to 6 minutes on each side to achieve a medium internal temperature. With 2 minutes remaining in the cooking process, add on the Gruyere cheese to melt.
Rub the Portobello mushrooms with three tablespoons of olive oil. Season well with salt and pepper and place them cap side up on a hot grill (450 degrees F) for 2 minutes. Next, flip them over and place each one on a small individual piece of aluminum foil. Fold up the sides to mold around the outside of the Portobello and crack an egg into each Portobello mushroom. Season the egg with salt and pepper and cook until the egg is to the desired done-ness (about 8 to 10 minutes for over-medium).
Brush the sliced onions with the remaining olive oil, season with salt and pepper. Place on a hot grill (450 degrees F) and cook on each side until caramelized (about 4 to 6 minutes on each side)
Toast the buns on the grill until golden brown.
Serve the cheeseburger on the bottom bun with the onion and egg Portobello on top.
Optional French Remoulade Sauce: Combine mayonnaise, white wine vinegar, grainy mustard, paprika, curry powder, salt, and pepper into a small bowl. Whisk together until completely combined. Keep refrigerated before serving along side the burger.
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