Mustard-glazed beef burgers with mushrooms
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The patties for these burgers are made with nothing but rich ground beef, and their amazing flavor comes from the mustard glaze brushed on the patties while grilling. The glaze is made from Dijon mustard, soy sauce, and sugar, and during grilling, it forms a delicious, sweet-tart crust on the beef patty, topped with a slice of creamy Swiss cheese on one side. To assemble the burgers, also fry mushrooms with garlic and thyme; their rich flavor perfectly complements the beef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g ground beef (15% fat)
- 1/4 cup Dijon mustard
- 3 tablespoons soy sauce
- 1 teaspoon of sugar
- 6 slices Swiss cheese
- 1 tbsp. l. olive oil
- 220 g chopped champignons
- 2 teaspoons fresh thyme leaves and 1 teaspoon dried thyme
- 2 cloves garlic, crushed
- 6 yeast buns
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Recipes with similar ingredients: ground beef, Dijon mustard, soy sauce, sugar, Swiss cheese, champignon mushrooms, thyme, garlic, hamburger buns
Cooking the dish according to the recipe:
- Preheat grill to medium heat.
- Form the ground beef into 6 patties and season with salt and black pepper. To make the glaze, combine the mustard, soy sauce, and sugar in a small bowl.
- Grill the patties to your desired doneness, 4-5 minutes per side for medium-rare, brushing them with the glaze halfway through. Top with a slice of cheese about a minute before removing from the grill.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Sauté the mushrooms until they begin to soften, about 5 minutes. Add the thyme and garlic and sauté until the mushrooms are tender, about 3 minutes more. Season with salt and pepper to taste.
- Toast the buns and assemble the burgers with beef patty and mushrooms.
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