Miso Yum Mushroom Cheese burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

Is a miso soup that I have been making for years and love so much.So I combined the soup with a cheese burger and Yum!


2 ½ pounds ground chuck
1/3 cup of grated shallots
2 tablespoons of oyster sauce
¼ cup of dried porcini mushrooms grinded in a spice grinder
1 tablespoon of kosher salt
2 teaspoons of fresh ground black pepper
Miso glaze
4 tablespoons of light miso paste
½ cup of sake
3 tablespoons of brown sugar
1 tablespoon of low sodium soy sauce
1 teaspoon of rice wine vinegar
Mushroom topping
1 tablespoon of walnut oil
5 tablespoons of unsalted butter
6 cups of sliced porcini mushrooms sliced
1 tablespoon of kosher salt
1 teaspoon of fresh ground pepper
6 thick slices of Gruyere cheese
3 tablespoons of vegetable oil
2 cups of washed and torn arugula
6 brioche buns
3 tablespoons of unsalted butter


Prepare or preheat grill to medium-high heat
To make the patties, combine all ingredients in a glass bowl making sure not to over work the meat.
Cover with plastic wrap and set aside.
In a small saucepan over low-medium heat combine miso glaze ingredients and cook till sauce has thickened about 20 minutes. Keep over low temperature on grill to keep warm stirring occasionally.
In a medium cast-iron skillet over medium–high heat put walnut oil and butter in pan. When butter starts to melt add sliced mushrooms and cook down for about 10 minutes then add kosher salt and pepper. Cook for another 10 minutes then move to low temperature on the grill to keep warm
Make 6 patties out of meat mixture about ¾ inches thick with an indent in top made with your thumb.
Brush grill grates with vegetable oil and place patties over medium to high heat, brush miso glaze on patties before and after turning. Cook patties for 5- 7 minutes on each side until you can easily turn the patty over by slipping the edge of the burger and lifting up very gently with a spatula making sure to only turn patties once. Place cheese slices on the patties during the last 2 minutes of grilling. During the last 3 minutes of grilling your patties place your split buns down around the edge of the grill, right after you take your buns off the grill spread a little butter on each side.
To assemble the burgers, place bottom bun down on plate then place arugula on bun followed by the cheese topped patty, then place equal portions of the mushroom topping on patties, top with buns and serve.