Horseradish and Mushroom Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

I make a version of the mushrooms that top this burger, served with crusty bread, for a party I have every year.While enjoying them at the party, one of my friends said they would be great on a steak, and I thought, steak, yes, but burger, fantastic!


Horseradish Sauce:
½ cup sour cream
½ cup good quality mayonnaise
1/3 cup prepared horseradish
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper

1 1/2 pounds mixed wild and button mushrooms, coarsely chopped
1 stick (8 tablespoons) butter, softened
3 cloves garlic, crushed
juice and grated rind of 1 lemon
4 tablespoons chopped fresh parsely
¾ teaspoon freshly ground salt
¼ teaspoon freshly ground pepper

Vegetable oil for the grill

2 tablespoons extra virgin olive oil
¼ cup prepared horseradish
2 cloves garlic, minced
2 teaspoons freshly ground salt
1 teaspoon freshly ground pepper
2 pounds ground chuck, no more than 90% lean

6 Kaiser rolls
6 leaves romaine


In a small bowl, combine all horseradish sauce ingredients, mix thoroughly. Cover and refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mushrooms, in a medium fire-proof saucepan, combine all mushroom ingredients. Place over medium heat until butter is melted and bubbling, then cook until mushrooms are soft but not mushy, a total of about 20 minutes.

To make patties, in a large mixing bowl, combine all of the patty ingredients. Mix thoroughly, preferably with your hands, or with a fork, but avoid over-mixing. Form the mixture into 6 patties, each with an anti-bulging thumb divot in the center.

Oil the grill. Place the patties on the grill, divot side up. Grill about 4 minutes, flip, and grill until done, about 4-5 more minutes for medium. After the flip, place the rolls on the grill cut side down. Remove from heat when they are lightly toasted.

To serve, spread each roll bottom lightly with horseradish sauce, add a patty to each. Top each patty with a generous spoonful of mushrooms, and a leaf of romaine. Spread each roll top with remaining horseradish sauce, add to burger stacks, and serve.