Garlic, Mushroom, and Asiago Burgers

Part of the fun of food blogging is the privilege and responsibility to name your dishes. Occasionally I go with a traditional title and other times I put a lot of thought and creativity into naming recipes. Sometimes I feel like a proud parent trying to pick out a name for my new baby. I know it’s silly, but it can be that difficult! A name says a lot. I wouldn’t want people to get the wrong impression of a recipe. An appealing name can draw a lot of attention… it can pique the interest of your ears and your taste buds!

I struggled to name this burger. Not wanting to confuse a reader, I avoided calling it simply a “mushroom burger”, because it’s topped with mushrooms, not made from them. And this is no ordinary mushroom-smothered beef burger. It’s special, because it’s blanketed in rich melted Asiago. Can’t leave that out. And then you have to arrange all those descriptors into a title that is pleasing to hear. See what I mean? What a dilemma. Sometimes I’m grateful that I have time to worry about such mundane things. It means my life is pretty uneventful and for that I’m grateful!

By any name, this burger would still be deadly delicious! A little butter and a lot of garlic go a long way to create a succulent mushroom sauce. The salty cheese puts it over the top.

Garlic, Mushroom, and Asiago Burgers


1 lb. lean ground beef
sprinkling of salt, pepper, garlic powder, and dried onion flakes
4 whole wheat hamburger buns (I used these light brioche buns)
4 slices Asiago cheese
2 Tbsp. butter
4 cloves garlic, minced
8-10 oz. portobello or cremini mushrooms, thinly sliced
salt and freshly ground black pepper, to taste


1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Season the beef with a sprinkling of salt, pepper, garlic powder, and onion flakes. Gently work the meat with your hands to incorporate the spices. Form into 4 patties.

3. Melt the butter in a large skillet over medium heat. Add the garlic and mushrooms and saute for several minutes. Cover with a lid and continue cooking until the mushrooms are soft. Season to taste with salt and pepper.

4. Place beef patties on the grill. Several minutes before they are done, place a slice of cheese on each burger to allow the cheese to melt. Place on a warmed bun and top with a generous portion of the sauteed mushrooms. Serve immediately.

Makes 4 burgers.

(Adapted from Tasty Kitchen)

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One Response to Garlic, Mushroom, and Asiago Burgers

  1. Kristin March 9, 2011 at 10:02 pm #

    My husband and I love this burger! The combination of toppings is just perfect.