Mushroom Provolone Burger


By Chef Ivan Flowers


5-Star Chef Ivan Flowers shares his cooking tips and secrets to building the ultimate burger, including beef, portobello, chicken and veggie burgers, on Big Blend Radio.

1 Lb. 80/20 Ground Chuck
2 Cups Button Mushrooms, Sliced
1 ¼ Tbsp. Unsalted Butter
3 Tbsp. Olive Oil
4 Slices Smoked Provolone
2 Sesame Seed Buns
2 Tbsp. Mayonnaise
2 Tbsp. Ketchup
1 Tbsp. Relish
2 Dill Pickle Spears


Take the ground beef out of the fridge and let it sit at least 30 minutes before cooking.
Meanwhile, in a bowl combine the mayonnaise, ketchup and relish. Set aside.
Heat a sauté pan over medium-high heat and add in 2 Tbsp. olive oil and ¼ Tbsp. butter. Once the butter melts, add in the sliced mushrooms. Cook 5 to 6 minutes until caramelized, stirring occasionally. Salt and pepper to taste after they are cooked. Set aside.
Divide beef in half, form into patties and generously salt and pepper both sides of the patties. Put a small indentation in the center of the burgers and set aside. Heat a frying pan over medium-high heat. Add in 1 Tbsp. butter and 1 Tbsp. olive oil. Once the oil starts to smoke, add in the burgers. Cook 4 minutes on each side for medium-rare. After flipping, add the 2 slices of smoked provolone to each patty.

Assembly: Slather buns generously with ketchup/mayo mixture. Top bottom bun with patty. Top with mushrooms. Serves 2.

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