Mushroom Burger with Horseradish Cheese Sauce (Bold, Beefy, and a Little Bougie)

Mushroom Burger with Horseradish Cheese Sauce – juicy beef, sautéed mushrooms, and a creamy, spicy cheese sauce on a soft Hawaiian roll. Bold flavor, zero regrets.

At this point you all know how much I love to make burgers.

Just putting the elements together to make one taste profile is fun for me. I absolutely adore it. You will love this one if you’re a mushroom fan; I happen to adore them. This is not a very complex burger. Complex in taste, yes.

This isn’t your standard “burger night” situation. This is what happens when a regular beef patty meets its overachieving alter ego — seared with Moore’s, piled high with buttery sautéed mushrooms, and drenched in a creamy, fiery horseradish cheese sauce (thank you, Cabot).

Then I went and tucked the whole glorious mess into a Hawaiian roll, because I like my burgers with a little sweetness to balance out the bite. Arugula keeps it from feeling too indulgent (you know, for balance).

It’s savory, spicy, melty, and messy — in other words, everything a burger should be. You’ll need napkins. And maybe witnesses.

The only time consuming element is the cheese sauce, and it’s not really difficult at all. You basically begin my making a roux and add the cheese. The mushrooms are so important here. Please, for the love of God, don’t use canned mushrooms. You’ll ruin this. It may be tempting, but it’s really not worth it.

The cheese I used is Cabot’s Horseradish Cheddar. I’ve found so many things to put this cheese on – it’s not quite as hard as most white cheddars.

Cabot rocks; they couldn’t make bad cheese if they tried.

I did add bacon to this, and it adds a nice salty crunch. As far as the bun, I chose Hawaiian rolls. I typically don’t use them frequently because they’re sweet as hell. However, the horseradish cheese combined with the mushrooms and bacon offset it really well. It’s a fantastic flavor combination. In other words, this tastes absofuckingmazing.

With the cheese, you can add as much or little cayenne as you want. I personally like heat.

But you knew that.

I had to do the obligatory bite shot with this one.

Here’s your printable –

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Mushroom Burger with Horseradish Cheese Sauce (Bold, Beefy, and a Little Bougie)

Yield: 4 burgers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

This Mushroom Burger with Horseradish Cheese Sauce is the flavor combo you didn’t know you needed. Juicy seasoned beef, sautéed mushrooms, a creamy horseradish cheese sauce, and a soft Hawaiian roll - bold, rich, and unforgettable.

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Ingredients

• 1 lb ground round
• 1 tbsp Worcestershire sauce
• 2 tbsp Moore's Original Marinade, divided
• 1 lb fresh mushrooms, rinsed
• 2 tbsp salted butter
• ½ lb bacon, cooked
• 1 pkg Hawaiian rolls
• 2 tbsp salted butter
• 8 oz Cabot Horseradish Cheddar*
• 2 tbsp all purpose flour
• 1 cup of milk (may need more!)
• 1 tsp cayenne
• 1 tbsp kosher salt
• 1 tbsp black pepper
• Arugula, rinsed

Instructions

1. Combine ground round, Worcestershire sauce and 1 tbsp Moore's; form into burgers.
2. Cook in a saute pan and remove, keeping the sauce.
3. Add mushrooms and butter, sprinkle with pepper and saute for about 10 minutes, stirring.
4. Remove mushrooms from pan, and add the halved rolls over medium heat; remove.
5. To make cheese sauce, add butter to a sauce pan over medium heat; when melted add flour and whisk to combine.
6. Add milk while whisking, and turn heat down to medium low. Add cheese, stirring to combine.
7. Add cayenne, salt and pepper and continue stirring until melted.
8. Add arugula to bottom half of Hawaiian roll, followed by bacon, burger, ladled cheese and mushrooms. Top with remaining bun.

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Notes

*If you can't find Cabot Horseradish Cheddar, use white cheddar cheese and add 1 tsp. prepared horseradish as a substitute.

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