This burger is one of those gourmet burgers which I love to rustle up occasionally. This burger may seem to have a lot of components but it is quite easy to make. Just a little time consuming. It is perfect for a weekend dinner and it surely impresses the person who eats it. The flavours are quite simple and straight forward! ☺️
Okay, so the actual name? It’s pretty big but please excuse that! It’s a grilled mushroom and cheddar burger topped with caramelized onions, balsamic grilled tomatoes and a generous amount of tangy mayo. Along with fries of course! 😄
This burger has mainly 4 components which may seem extensive but they are really easy to make. First component is the tangy mayo. It’s nothing but mayo with a bit of ketchup mixed in. Simple right?
The second component is the grilled mushrooms with a slice of sharp aged cheddar cheese. See that melt-y gooey cheese? *Wipes drool off the face* 😜
The third component is caramelized onions. The onions when caramelized become golden and sweet. It helps to cut through the richness of the cheddar.
Last but not the least, it’s the balsamic grilled tomatoes. It sounds complicated folks but trust me, it’s really very easy. Just a matter of tossing tomatoes in a hot pan and turning them occasionally.
And oh, I forgot to mention, it’s a BIG BURGER. I must admit, I have a big appetite like my other family members (Not shocking at all) and each of us could manage one and half a burger after which we were full. And every time you see the burger, it screams “COME AND EAT ME!” 😉
I say, let’s get onto making it! 😇
Ingredients: (Serves 4 people)
For Caramelized Onions–
- Onions- 2 large
- Unsalted butter- 1 tablespoon
- White/Granulated sugar- 1 teaspoon
- Olive oil- 1 tablespoon
- Salt- to taste
For Grilled Mushrooms–
- White button mushrooms- 200 grams
- Cheddar cheese- 4 thick slices
- Garlic- 2 cloves; finely chopped
- Shallots (Small onions)- 2; finely chopped
- Lemon juice- 2 teaspoons
- Chilli flakes- 1 teaspoon
- Dried oregano- 2 teaspoons
- Salt and pepper- 3/4 teaspoon of each
- Olive oil- to grease the pan
- Burger buns- 4
For Balsamic Grilled Tomatoes–
- Tomatoes- 2 medium
- White/ Granulated sugar- 1 teaspoon
- Balsamic Vinegar- 1 teaspoon
For Tangy Mayo–
- Mayonnaise- 4 heaped teaspoons
- Tomato ketchup- 1 teaspoon
- Lime juice- 1/4 teaspoon
For Caramelized Onions:
In a cast iron pan, heat butter and oil until the butter has melted. Slice the onions and add them to the pan. Add the sugar and a pinch of salt and let it cook in a low heat for about 10-15 minutes or until the onions are a deep golden and caramelized. Make sure you keep stirring once in a while. Once done, empty the contents into a bowl and set aside. While the pan is hot, add a tiny bit of water just to de-glaze the pan and wipe it clean with kitchen paper or a kitchen towel.
For Balsamic Grilled Tomatoes–
Grease the same pan which you used for the caramelized onions and grease it with a tiny amount of oil. Keep it over a medium high flame and allow it to become hot. Slice the tomatoes into 1/8 inch slices. Add the sugar and toss lightly. Place the slices over the hot pan and allow it to cook for 1-2 minutes until it softens and starts to caramelize. Flip it and do the same for the other side. Remove and place in a bowl. Make sure you clean the pan with a few drops of water and wipe with a tissue to remove the caramelized bits in the pan before adding the next batch. After grilling all the tomato slices, add the balsamic vinegar and set aside until use. If you don’t have balsamic vinegar just leave it. But I must add that it provides a lovely flavour.
Clean and slice mushrooms into 1/8 inch slices. In a bowl mix the sliced mushrooms and lime juice until mixed. Add chopped shallot and garlic along with dried oregano, chilli flakes, 3/4 teaspoon salt and 3/4 teaspoon pepper. Let it marinate for 10 minutes. Meanwhile, toast the burger buns and make the mayo.
For Buns And Mayo–
Cut the burger buns horizontally and heat a cast iron pan or griddle pan over a medium heat. Grease it with a little olive oil and reduce the flame to low. Toast the both halves of the buns until golden brown and set aside. Repeat for all the buns. Mix mayonnaise with ketchup and lime juice until well combined. Spread quarter of the mayo on the base of each toasted bun.
For Grilled Mushrooms–
Heat a griddle to a medium heat. Add a little olive oil and grease it, take quarter of the mushroom mixture and place it in the centre without spreading it. Take a slice of cheddar cheese and place it on the mushrooms.
Sprinkle a few drops of water on the sides of the pan, cover the pan with a domed lid and let it cook for 1-minute or until the cheese starts to melt. After 1 or 1 and half minute, remove the lid and at this point, the mushrooms will start to release water. I turn up the heat a bit and allow the water to dry out a bit. So after about nearly 2 minutes, the cheese would have completely melted. Carefully lift the mushrooms along with the cheese with the help of 2 spatulas and place them on the toasted buns which are smeared with tangy mayo. At this point, you can add a pinch of salt and pepper if you like. This is the only part which is a little tricky and slightly messy.
TIP-When you are making the next batch of mushrooms for the next burger, sprinkle a little water over the hot pan and allow it to de-glaze the melted cheese and wipe it off. By doing so, the pan will be less sticky and easier to work with.
Place quarter of the carameliszed onions over the cheesy mushrooms and top with 2-3 slices of balsamic grilled tomatoes. Cover with the top of the bun.
Serve Immediately with fries and ketchup or just as it is. Don’t let it sit for too long as the bun can become soggy. 🙂