Beef and Mushroom Cheeseburger

Garnished with sautéed mushrooms, caramelized onions and horseradish sour cream,
this upscale cheeseburger is elevated to gourmet status.

Servings: 1


  • 5 oz (150 g) ground beef
  • 1 tsp steak seasoning
  • 1 tsp Dijon mustard
  • 1 tbsp Beatrice Sour Cream
  • 1 tsp horseradish
  • 1 tbsp butter
  • 2 oz (30 g) sliced mushrooms
  • ½ tsp minced garlic
  • Pinch each salt and pepper
  • 1 tsp finely chopped fresh chives
  • 2 slices Black Diamond Sliced Cheese
  • 1 brioche burger bun, toasted
  • ½ cup arugula
  • ¼ cup caramelized onions


  1. Mix together ground beef, steak seasoning and mustard; shape into 1/2-inch (1 mL) thick patty. Refrigerate until ready to grill.
  2. Stir together sour cream and horseradish; refrigerate until ready to serve.
  3. Melt butter in small saucepan set over medium-high heat; cook mushrooms and garlic until starting to brown. Season with salt and pepper. Stir in chives.
  4. Preheat grill to medium-high; grease grate well. Grill burger, turning once, until internal temperature reaches 160°F (71°C). Top with cheese slices; cook until cheese melts. Meanwhile, grill bun until lightly toasted.
  5. Assemble cheeseburger in bun with horseradish cream, arugula, sautéed mushrooms and caramelized onions.


  • Add a splash of brandy to the mushrooms as they are sautéed.
  • For caramelized onions: Use prepared onions, or melt 2 tbsp butter in a large heavy-bottom pan set over medium heat; cook 2 large sliced onions, and a pinch of salt, pepper and sugar until slightly softened. Reduce heat to medium-low; cook, stirring often, until onions are a dark golden brown colour and caramelized. Let cool; cover and refrigerate for up to 3 days.