Mushroom Burger with Horseradish Ladled Cheese

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 love them.

Mushroom Burger with Horseradish Ladled Cheese
This is not a very complex burger. Complex in taste, yes.

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 –

Mushroom Burger with Horseradish Ladled Cheese

Mushroom Burger with Horseradish Ladled Cheese


  • 1 pound ground round
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Moore's Original Marinade, divided
  • 1 lb fresh mushrooms, rinsed
  • 2 tbsp salted butter
  • 1/2 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


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

Mushroom Burger with Horseradish Ladled Cheese


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 3 Comments

  1. Michele @ Bacon Fatte

    Once again, sssooooooo wishing you were my neighbor… My goodness, this looks amazing!!! 😉

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