Best Mushroom and Taleggio stuffed Burger

Best Mushroom and Taleggio stuffed Beef Burger, beautifully seasoned coarse ground beef, encasing the most robust, earthy, tasty mushroom mixture, all sizzled up in a cast iron pan in the great outdoors. Craving a burger yet? You won't want to pass up on this one. Absolutely mouthwatering! Father's Day is coming, a great way to say "Love you Dad"!

Song of the day: "Summer Breeze" by Seals and Croft

[This post is sponsored by Mushrooms Canada. All opinions are our own.]

June is Burger month

This month we have partnered with Mushrooms Canada for their burger month. One thing that always sticks in my mind in June is that unmistakable aroma of burgers grilling away on the barbeque. I am sure you know what I mean, I so crave a burger when I experience that aroma, and this month we have done the burger proud by stuffing it with some tasty highly elevated sautéed mushroom stuffing, along with wonderful garnishes. Come let's get into the kitchen and create this wonderful Best Mushroom and Taleggio stuffed Beef Burger!

The ingredients you will need for this Best Mushroom and Taleggio stuffed Beef Burger

It is nice to get some great ingredients together for a unforgettable end result. This is what you will need for this amazing stuffed beef burger:

The meat:

• Coarse ground beef (we used a mix of chuck and regular coarse ground)
• Day-old bread
• Milk
• Italian-style breadcrumbs
• Fresh chopped parsley
• Lemon zest
• Salt and pepper

Mushroom stuffing:

• Cremini mushroom
• Purple onion
• Evo oil
• Garlic
• Dried red chili flakes
• Dried oregano
• Fresh rosemary and flat leaf parsley
• Salt and pepper
• Taleggio cheese
• White truffle oil, optional but recommended

Seasoning and stuffing

Now that we have all the ingredients for the burger and mushroom stuffing, we can start making this Best Mushroom and Taleggio stuffed Beef Burger. Here is what needs to be done first:

• Firstly, take your day-old bread and crumble up the insides, discarding the crust, and into a ramekin it goes. Pour your milk over top and let that soak for a few minutes.
• Secondly, break up the ground beef into a medium-size bowl. Season with salt pepper. Sprinkle with fresh chopped parsley.
• Thirdly, add in the Italian breadcrumbs, and squeeze your milk-soaked bread and place in the bowl with the meat.
• Lastly, time to get our hands into the mix. Blend the ground beef until all the seasoning and bread is well incorporated throughout. Cover with plastic wrap and place in the fridge. If you don't want to get your hands in the mix, use a spoon or fork to mix it up.
• Time to take the cremini mushroom, clean, and cut into slices then dice. Also chop up your purple onion, some fresh rosemary, and the fresh flat leaf parsley.
• We also want to cut up our Taleggio cheese into small cubes.
• In a small sauté pan, drizzle in evo oil, toss in a pinch of chili flakes, and a whole garlic pressed to release some of that flavor into the oil. Turn heat to a medium setting.
• Once the garlic starts to sizzle, add in the onion and sauté till soft. Add in the mushrooms and let that sweat for a bit. Toss in chopped rosemary, parsley, dried oregano, and season with salt and pepper. Turn off heat.
• Drop in your diced taleggio, and add a few drops of white truffle oil. Give it a mix, set aside.

Building the Best Mushroom and Taleggio stuffed Beef Burger

I absolutely love this part. There is something about forming a burger in your hands that is totally fulfilling. Especially when it involves stuffing it! Here is how I formed the Best Mushroom and Taleggio stuffed Beef Burger:

• Firstly, take the burger mixture out of the fridge, uncover, and let sit for a few minutes. Divide the mixture in half.
• Secondly, take the divided burger mixture and roll each into a nice ball, then flatten into about a ¼ inch thick patty.
• Thirdly, spoon the sautéed mushrooms into the center of one burger patty. Make sure to leave a nice clear outer border, so we can seal all that goodness inside.
• Lastly, place the other patty on top and press the outer edges firmly to seal the mushroom stuffing in. Place in the fridge covered with plastic wrap.

Time for the bun and garnishes

To every good burger there is an amazing bun and garnishes to take it over the top. Don't get me wrong, sometimes I like my burger just in its juices and in a good toasted bun. However, today I am feeling adventurous and going to kick it up a few notches. Here is what you need for the bun and garnishes:

Quick pickled purple onion:

• Sliced purple onion
• Rice wine vinegar
• Organic cane sugar
• Pinch of salt

Aioli:

• Olive oil mayo
• Capers
• Fresh flat leaf parsley
• Fresh chives
• Garlic powder
• Salt and pepper

Greens:

• Fresh baby arugula
• Evo oil
• Balsamic cream
• Salt and pepper

Bread:

• Brioche hamburger bun
• Butter
• Garlic powder

Make the garnishes and prep the bun

It is time to get all the garnishes prepped. Super easy:

1. In a small bowl/ramekin, place in the purple onion you have sliced first, inside. Pour in the vinegar, add the sugar and salt, give it a swirl, and let it sit for 10 minutes.
2. In another small bowl or ramekin, spoon in your mayo, add the chopped capers, chives, and parsley. Put a dash of garlic powder, and some fresh cracked pepper. Give it a stir, and have a taste, season with some salt if necessary and stir again.
3. Place the washed arugula in a medium bowl, drizzle in olive oil, balsamic glaze, and season with salt and pepper. Toss it well.
4. Last but not least, butter both sides of your hamburger bun you have cut in half. Sprinkle both sides lightly with garlic powder.

Let's heat up the barbecue, time to get cooking

Always nice to return the favor to your neighbors, and give them some of this burger aroma to get the craving going, lol. First I take the stuffed burger out of the fridge to come to slightly room temp. That grill has to be nice and hot and then I place the cast skillet right on the grill. Drizzle some evo oil into the pan, and when it starts to smoke a bit, place the burger in gently and wait. Do you hear that? Yes, the sizzling, the sound of burger heaven.

One thing I have to mention is, turn the burger over once, I baste it with the juices and then put the lid down on the barbecue and let the heat cook the patty. I check it often and move it around the pan. Furthermore, I do use some indirect heat to finish cooking the burger by turning off the flame and closing the lid. I know it is done when I get a 160 degree F temperature in the middle of the stuffed patty. Let it rest for 5 minutes.

Oh, while the burger is cooking, place the buttered bun on the top rack to toast. We want to get some slight grill marks on it.

Time to assemble this Best Mushroom and Taleggio stuffed Beef Burger

By all means, I am so excited, the burger smells amazing and these garnishes look wonderful. It is going to be very symphonic for sure! Let's get this thing together:

• Take the bottom half of the bun and slather it with some of the aioli. Place the burger on top.
• Add the dressed arugula to the top of the burger, and finish with the pickled onion that you have drained.
• No, not ready for the top bun yet. We want to slather it also with the aioli. Now we can place it on top. Give it a little press, and this Best Mushroom and Taleggio stuffed Beef Burger is ready to serve.

Side suggestions

We opted for some homemade Parmigiano wedges (post to come), however, a side salad or thin cut fries, sweet potato fries, would be good too. How about some potato salad, or a nice slaw. All would pair really well with is stuffed burger.

Are you drooling yet? I know I am and just can't wait to sink my teeth into this Best Mushroom and Taleggio stuffed Beef Burger. It looks so good!

Tasting time

In the end, just look at how juicy this burger is, and that mushroom stuffing all nestled in there. Let's have a bite.

OMG! I absolutely love it. The meat seasoned perfectly and the bottom has all that lovely caramelization giving us some pretty elevated flavor. The mushrooms come in like flavor bombs. Juicy, and those herbs coming through. That little bit of truffle oil is so welcomed.

I love how the arugula and pickled onion counters the burger with some balancing pepperiness and acidity. More so, the aioli with those capers and herbs take garnishing to the next level. The bun is just perfect. The butter and garlic add such subtle flavor to the mix, and the bun is the perfect vehicle in texture for the stuffed burger.

Definitely, this burger is something to be proud of and give yourself a nice pat on the back. Great work!

Happy Father's Day

This Sunday is Father's day, and I wanted to say have a wonderful day with your family to all those amazing dads out there. I am sure if someone makes you this Best Mushroom and Taleggio stuffed Beef Burger, you are going to be one happy camper. Cheers!

More BBQ recipes for you to try!

How about Chicken souvlaki with fresh Greek Salad? Or some Dry Rubbed Pressure Cooked and Grilled Ribs? Or maybe BBQ Lamb Chops on Root Vegetable puree?

Enjoy!

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