If you’re looking for a flavorful burger recipe to make on your flat top grill or outdoor griddle, look no further! This blue cheese mushroom burger will be your new favorite burger recipe to cook on the griddle… And you can serve it without the bun like a hamburger steak to save carbs.
Most of the time when I make burgers on the griddle, I make smash burgers. Ever since I griddled up my first smash burger, my wife has been hooked. (And more specifically, she can’t get enough of this Oklahoma Onion Burger). But lately we’ve been trying to watch our carbs, and sometimes you just want a big, thick, juicy burger topped with all of your favorite steakhouse style toppings.
And this blue cheese mushroom burger is THAT burger!
Smash burgers really aren’t the same without a perfectly steamed, greasy bun… but these thick pub-style burgers are great just served on a plate, piled high with sautéed mushrooms and blue cheese crumbles, without the bun and the extra carbs. Of course, you can definitely add the bun and eat these flavor-packed burgers like a regular hamburger… except there’s nothing “regular” about these burgers!
Here’s how to make the best blue cheese mushroom burger on your flat top grill:
- 80/20 ground beef
- steak sauce of your choice – This will be the binder for your burgers. We used A1 Sweet Hickory Sauce for these mushroom burgers.
- burger seasoning of your choice – We used the Bold Burger Rub from Pit Boss.
- blue cheese – We prefer to use chunk blue cheese and then crumble it ourselves. You can also substitute gorgonzola cheese for a slightly milder flavor. If you’re not a fan of pungent blue cheeses, then I recommend Black River Blue – a milder blue cheese that we buy at our local Kroger grocery store.
- steakhouse mushrooms – You can check out the recipe for my favorite steakhouse mushrooms burger topping here!
How to Make Blue Cheese Mushroom Burgers on the Flat Top Grill
Step 1: Prep your burger patties.
First, prep your ground beef by forming it into thick burger patties. You want your patties to be fatter and more round, similar to a pub-style burger.
After your patties are formed, use the steak sauce of your choice as a binder. Using a binder is a popular method to get seasoning to adhere to meat, and it also helps to create a nice crust… Just like you would when cooking ribs or pork butt on your grill. The binder adheres to the raw meat, and then the seasoning sticks to the binder.
You can use a variety of store-bought sauces for binders. In the past, we have used mustard, barbecue sauce, and steak sauce for binders. And my wife is a HUGE fan! In fact, she insists that I use a barbecue sauce binder when I grill her a ribeye steak. The sugars in the barbecue sauce caramelize on the grill and create a subtly sweet crust that adds a TON of flavor.
For this mushroom blue cheese burger, we used A1 Sweet Hickory Sauce as the binder, but feel free to use any steak sauce that you have on hand.
Just add about a tablespoon of your sauce to each burger patty, then use your hands to rub it in so that the outside of the patty is evenly coated. Next, sprinkle your favorite burger seasoning on both sides of each patty. Then your burgers are ready to go on the griddle!
Step 2: Cook the mushrooms and burgers on the griddle at the same time.
As with most flat top grill recipes, timing is the key to success. You don’t want your cooked burgers to be cooling down on a plate while your mushrooms finish sautéing. So for this recipe, you’ll need to griddle up the mushrooms and burgers at the same time, since they take about the same amount of time to cook.
Add a bit of oil to your pre-heated flat top grill (we like to use avocado oil), and start sautéing your sliced mushrooms in the oil. Then, add the other ingredients to your steakhouse mushrooms and continue to cook them until tender.
Get my Steakhouse Mushrooms Recipe here!
While the mushrooms are starting to cook, add your burger patties to the preheated griddle. No need to add oil or butter to the griddle surface first. The 80/20 ground beef has plenty of fat in it already. Gently press each burger patty down slightly with the flat part of your spatula to ensure even contact with the griddle for a good burger crust… but definitely don’t smash them down. You want these burgers to be thick and juicy!
Cook the burgers on the first side until you have a nice crust and the patties are about half way cooked through. Then, flip to the second side and continue to cook until done. You may also need to flip your burgers a few more times to ensure a nice even crust on both sides.
When the burgers are almost done, add your hamburger buns to the griddle surface cut side down to toast.
Step 3: Build your blue cheese mushroom burgers.
When your burgers and mushroom topping are done, and after your burgers have had a chance to rest for a few minutes, it’s time to build your awesome blue cheese burger!
We added freshly crumbled blue cheese to the bottom bun first, and then put the burger patty on top. The heat from the burger helps to heat and soften the blue cheese underneath. Then, top your burger with the steakhouse mushrooms.
And, yes, this blue cheese mushroom burger was as good as it looks:
Tips and FAQ’s about Mushroom Blue Cheese Burgers
If you have more questions about making the BEST burgers with mushrooms and blue cheese, read this:
How much seasoning do I use on my burger patties?
That largely depends on your taste preference and what seasoning you are using. However, I would strongly encourage you to taste your burger seasonings, binder sauce, and cheese individually to see how much salt/spice/heat is in each component before seasoning your burgers. And remember, blue cheese is often a saltier tasting cheese, so you want to make sure you don’t over-salt or over-season your burger meat.
What’s your favorite way to make steakhouse mushrooms?
I’ve got an entire blog post dedicated to my steakhouse mushroom recipe here! I’ve also been known to add a tablespoon of my favorite blue cheese dressing to the mushrooms while they’re cooking, which would pair well with this burger also!
I don’t like blue cheese… What other cheese would you recommend for this mushroom burger?
Some people find blue cheese to be too strong for their liking. If you’re not a fan of blue, you can substitute a different type of cheese like sliced Swiss or Cheddar. If you’re going to use a sliced cheese, I recommend adding it to the burger when you only have a few minutes left of cooking time. Then the cheese can melt while your burger finishes on the griddle, and you can top the burger with the cooked mushrooms before serving.
Also, you could try a more mild tasting blue cheese variety like gorgonzola. We’re also huge fans of a blue cheese variety called Black River Blue, which we buy at our local Kroger grocery store. For this particular mushroom blue cheese burger recipe, we actually used a goat blue cheese, but that may be difficult to find.
These blue cheese mushroom burgers are thick! How do I know when they’re cooked through?
The easiest way to ensure your burgers are cooked perfectly to your liking is by using an instant read digital probe thermometer. In fact, that’s one of my must-have flat top grill accessories! Check out that post for which thermometer I recommend!
With an instant read probe thermometer, you simply insert the probe into the thickest part of the meat and get an instant reading of the internal temp. Then, you can just refer to this chart for the right temps to cook your burger to, according to what doneness you like.
What type of buns do you recommend for the blue cheese mushroom burger?
Brioche buns, hands down!
In fact, I recommend brioche-style bread for ANYTHING that calls for sliced bread or buns, from french toast sticks to smash burgers. The brioche adds a subtle sweetness and a velvety softness to your finished dish… but not all brioche is created equally. Our favorite brioche bread products are made by St. Pierre.
I’m on a low carb diet… Can I still enjoy this mushroom blue cheese burger?
This burger recipe would make the perfect hamburger steak! Just serve the patty on a plate without the bun, and then top with the blue cheese crumbles and mushrooms. You could even add some sautéed onions and a few dashes of your favorite steak sauce for extra flavor… You won’t even miss the bun!
Blue Cheese Mushroom Burger Recipe
Want to add this awesome burger idea to your list of flat top grill burger recipes to try? Feel free to print it out below… And if you make this burger, come back and leave me a comment to let me know your thoughts!
Blue Cheese Mushroom Burgers on the Flat Top Grill
- 1 pound 80/20 ground beef
- 3 tablespoons steak sauce
- burger seasoning
- steakhouse mushrooms – see recipe on my website
- blue cheese freshly crumbled – or substitute your favorite cheese
- 3 hamburger buns – brioche buns recommended
- Preheat your griddle on low heat.
- While the griddle is preheating, form your ground beef into 3 thick burger patties, equally sized.
- Add about 1 tablespoon of your favorite steak sauce to each patty, and rub it all over to create an even coating. This will act as the binder for your burger seasoning to stick to.
- Season both sides of each burger patty with your choice of burger seasoning.
- Cook the steakhouse mushrooms on the griddle. See recipe on the website.
- While the mushrooms are cooking, add the burger patties to the preheated griddle surface. Additional oil or butter is not necessary.
- Cook your burgers on the first side until the burgers are about half way done and a nice crust develops. Then flip to the second side.
- Continue to cook the burgers until they're done to your liking. You may also need to flip the burgers again to ensure an even crust on both sides.
- When burgers are almost done cooking, add the buns to the griddle cut side down, and toast until warm and slightly toasted.
- When the burgers are done cooking, remove them from the griddle and allow to rest for about 5 minutes before building your blue cheese mushroom burger.
- When burgers are done resting, add blue cheese crumbles to the bottom toasted bun, top with a burger patty, and add 1/3 of the cooked mushrooms on top. Add the top bun and enjoy!
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