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Mahogany-Glazed Mushroom Burgers Recipe

Mahogany-Glazed Mushroom Burgers Recipe

This burger is covered with a few of my favorite things...portobello mushrooms, goat cheese, basil and Mascarpone. These burgers are quite juicy, so serve them with extra napkins.—Lisa Keys, Middlebury, Connecticut
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:6 servings


  • 1/4 cup maple syrup
  • 1/4 cup Kahlua (coffee liqueur)
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces sliced baby portobello mushrooms
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/2 cup Mascarpone cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 6 hard rolls, split


  • 1. In a small saucepan, combine the maple syrup, Kahlua and soy sauce. Bring to a boil; cook for 8 minutes or until liquid is reduced by half.
  • 2. In a large skillet, saute mushrooms and onion in oil until tender. Add the salt, pepper and 1/4 cup of Kahlua mixture. Cook and stir until liquid is almost evaporated.
  • 3. In a small bowl, combine the cheese spread ingredients; cover and refrigerate until serving.
  • 4. Crumble beef into a large bowl. Sprinkle with salt and pepper; mix well. Shape into six patties.
  • 5. Grill burgers, covered, over medium heat for 6 minutes. Turn; grill 5-8 minutes longer or until a meat thermometer reads 160° and juices run clear, basting occasionally with remaining Kahlua mixture. Grill rolls, uncovered, for 1-2 minutes or until toasted.
  • 6. Spread rolls with cheese spread; top with burgers and mushroom mixture. Replace tops. Yield: 6 servings.

Nutritional Facts

1 burger equals 674 calories, 40 g fat (17 g saturated fat), 128 mg cholesterol, 1,238 mg sodium, 45 g carbohydrate, 3 g fiber, 32 g protein.

Reviews for Mahogany-Glazed Mushroom Burgers

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.