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    Home » Beef & Veal

    Mushroom, Pancetta and Asiago Burgers

    Published: Jul 4, 2022 · Modified: Oct 5, 2022 by Zimmy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Jump to Video Print Recipe
    A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

    Mushroom, Pancetta and Asiago Burgers.

    For these loaded burgers, it’s not the quantity of toppings that matters, it is the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then placed in the skillet to soak up all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta!
    Grab a napkin and dig in!

    A skillet of sautéed mushrooms on a grill.
    NanoBond is oven and grill safe to 1050°F
    A skillet with six burger patties topped with mushrooms and melted cheese.
    NanoBond is oven and grill safe to 1050°F
    A loaded mushroom, Pancetta and Asiago Burger with lettuce on a sesame seed bun.

    Mushroom, Pancetta and Asiago Burgers

    For these loaded burgers, it’s not the quantity of toppings that matters, its’ the quality! These patties and their toppings are LOADED WITH FLAVOUR! The lean ground beef, roasted garlic & charred jalapeño patties, are grilled, then place in the skillet that has all the mushroom flavour. Each patty is loaded with the sautéed mushrooms and asiago cheese. The toasted buns are layered with a horseradish-BBQ sauce, lettuce, pickles, next the loaded patties, then topped with mustard and crispy pancetta! Grab a napkin and dig in!
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Inactive time 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dinner, Entree, Game Day Snack, Lunch, Main Course
    Cuisine North American
    Servings 6 People

    Ingredients
      

    INGREDIENTS:

    • 2 lbs lean ground beef
    • 2 eggs
    • ½ cup panko breadcrumbs
    • 3 tablespoons sweet onions finely chopped
    • 3 cloves roasted garlic
    • 1 charred jalapeño seeds optional
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoons BBQ sauce
    • 1 tablespoons Dijon mustard
    • 2 teaspoons prepared hot horseradish
    • *¼ cup olive oil for brushing patties before grilling

    Toppings

    • 12 oz brown mushrooms sliced
    • 4 tablespoons butter
    • 1 garlic clove minced through a garlic press
    • 6 oz asiago cheese grated (about 2 cups)
    • 6 pancetta rounds
    • 6 hamburger buns toasted just before assembling the burgers
    • ½ cup BBQ sauce your favourite
    • 1 tablespoon hot horseradish
    • 6 large Boston lettuce leaves
    • 6 large dill pickle slices – lengthwise “sandwich style” slices more if the slices are small
    • Yellow mustard

    Instructions
     

    Hamburger Patties

    • Place the onion, garlic, jalapeño, salt and pepper into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
    • Add mixture to a large bowl, then add panko and stir to combine.
    • Add beef to the bowl and mix until all ingredients are combined.
    • Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked.
    • Make a day ahead and refrigerate until ready to use. If using immediately, I suggest placing the patties on a tray lined with wax paper in the freezer for 30 minutes. I find they keep their shape better if they are cold when cooked.

    Grilling the Burgers & Preparing the Toppings

    • Preheat grill to medium-high heat (400°F – 450°F).
    • In a small bowl mix together the BBQ sauce and horseradish, side aside until ready to assemble the burgers.
    • Place a 12.5” skillet on the grill, add the butter and cook until it begins to melt. Add the mushrooms and toss to coat in the butter. Cook for 5-6 minutes, stirring occasionally. Add the garlic, stir and cook for 4-5 minutes more. Move the pan to a low heat area of the grill and let the mushrooms cook while you make the burgers.
    • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once, then flipping about 4 minutes into the cook. Cook for 2-3 minutes more. Next, add the patties to the skillet, then pile all the mushrooms on top of the patties. Add the shredded asiago cheese on top of the mushrooms.
    • Place an 11” skillet on the grill, then add the pancetta rounds.
    • Close the lid, lower the heat to medium and cook for 4 minutes, flipping the pancetta two to three times.
    • Toast the buns, turn off the grill and prepare to assemble the burgers.
    • On the bottom of each bun spread some of the horseradish-BBQ sauce. Add the lettuce, then pickle. Next place a burger, with the mushrooms and cheese on top. Squeeze the yellow mustard over the cheese, then add the crispy pancetta and finish with the top of the bun.
    • Serve and enjoy!

    Video

    Keyword 4th of July recipes, Beyond Burger recipe, Canada Day Recipes, Mushroom burger recipe, Summer bbq, Summer burger recipe
    Tried this recipe?Let us know how it was!

    Hope you enjoy these Mushroom, Pancetta and Asiago Burgers!

    We would love to here from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy) & Elaine

    Recipe created using the Hestan NanoBond 12.5-inch skillet and grilled on my 36″ Hestan freestanding Grill. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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