Pub Burger

Tavern Burgers with Drunken Mushrooms — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Active Time:

40 mins

Total Time:

50 mins

Servings:

Summer calls for cookouts, and we love these thick, pub-style burgers, topped with sautéed mushrooms, white cheddar cheese, and a smear of garlicky mayonnaise, served alongside a frosty beer. Keep the patties chilled, and season them just before they hit the grill for the most tender texture and juiciest bite. Press your thumbs into the center of each patty to create a 1/2-inch indentation — this keeps the burgers from swelling up in the middle like meatballs as they cook.

A hard sear followed by a quick braise in beer gives these mushrooms a caramelized exterior, lightly chewy texture, and malty finish. It’s worth making a double batch, because they’re equally great served on chicken sandwiches or piled onto fajitas.

Frequently Asked Questions

What can I use instead of beer in this recipe?

If you’d prefer to skip the beer in the mushroom recipe, you can replace it with an equal amount of chicken or vegetable broth — or, if you’re really in a pinch, water.
What is the best substitute for fresh thyme?

This recipe calls for fresh thyme, but if you don’t have it handy, an equal amount of fresh chopped rosemary or oregano can be substituted. Alternatively, if you’re completely out of fresh herbs, you can use 1/2 teaspoon dried thyme.

Notes from the Food & Wine Test Kitchen

Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.

Suggested pairing

Try pairing these burgers with a toasty and citrusy pale ale, such as Samuel Smith.

Make ahead

The garlic mayonnaise can be stored in an airtight container in the refrigerator for up to one week. The mushrooms can be stored in an airtight container in the refrigerator for up to three days.

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Ingredients

Garlic Mayonnaise

1/3 cup mayonnaise
1 tablespoon whole-grain mustard
1/2 teaspoon soy sauce
1 large garlic clove, grated (about 1/2 teaspoon)

Drunken Mushrooms

3 tablespoons olive oil
8 ounces cremini mushrooms, thinly sliced
1 small shallot, chopped (about 1/4 cup)
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup light lager beer

Tavern Burgers

2 pounds high-quality 80% lean ground beef
2 teaspoons kosher salt
1 1/4 teaspoons black pepper
4 extra-sharp white cheddar cheese slices
2 tablespoons unsalted butter, softened
4 sesame seed hamburger buns, split
Butter lettuce, sliced red onion, Drunken Mushrooms, and bread-and-butter pickle chips, for serving

Directions

Make the mayonnaise

Stir together mayonnaise, mustard, soy sauce, and garlic in a small bowl. Cover, and chill until ready to serve.

Make the drunken mushrooms

Heat oil in a large skillet over medium-high. Add mushrooms, spreading in an even layer, and cook, undisturbed, until well browned, about 8 minutes. Stir mushrooms, and continue cooking, stirring occasionally, until tender and browned, 2 to 4 minutes. Reduce heat to medium, and add shallot, thyme, salt, and pepper; cook, stirring often, for 1 minute. Add beer; cook, stirring occasionally, until liquid is completely reduced, 3 to 4 minutes. Season with additional salt to taste.

Make the burgers

Divide beef into 4 (8-ounce) portions. Working with 1 portion at a time, shape into a loose ball. Flatten ball between your palms to form a 4 1/2-inch-wide patty (about 1 inch thick). Press your thumbs into the center of the patty to create an indentation (about 1/2 inch deep). Transfer patty to a parchment paper–lined baking sheet; repeat process with remaining beef portions. Cover, and chill while preparing grill.
Preheat grill to medium (350°F to 400°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on the stove over medium.) Remove patties from refrigerator, and sprinkle evenly with salt and pepper; place patties in skillet, spacing at least 1 inch apart. Cook, undisturbed, until patties have formed a deep golden brown crust on the bottom, 6 to 7 minutes. Flip patties; cook, undisturbed, until patties are well browned on both sides and a meat thermometer inserted into center of patty registers 118°F, about 3 minutes.
Place 1 cheddar slice on each patty. Cover skillet with a baking sheet, and let stand just until cheddar is melted, about 1 minute. Uncover skillet, and transfer patties to baking sheet to rest for 5 minutes. Do not wipe skillet clean.
Meanwhile, spread butter evenly on cut sides of hamburger buns. Working in batches, toast buns in beef drippings in skillet over medium until golden brown, about 1 minute.
Spread garlic mayonnaise on cut sides of buns. Top bottom buns with lettuce, red onions, patties, drunken mushrooms, and pickle chips. Sandwich with top buns, and serve immediately.