Half-Pounder Juicy Cheddar Hamburger with sautéed portobello mushrooms in a pretzel bun

  • Servings: 6-12
  • Difficulty: Easy
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A wholesome tasty and juicy burger, great for the summer on the grill, add fresh portobella mushrooms and fresh baked pretzel inspired bread.”]

Credit: – A Taste of Heaven By Yasmin


  • 2 lbs grass-fed ground beef
  • 1 lb ground veal
  • 1 medium shallot finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon fresh chopped thyme
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoon grey poupon mustard
  • 3 tablespoon olive oil
  • 6 to 12 slices cheddar cheese
  • 6 to 12 Pretzel inspired buns


  1. Place the ground beef and veal in a large mixing bowl
  2. Add the shallot, garlic, thyme, salt, black pepper, mustard and olive oil. Thoroughly combine the ingredients with the meat (careful not to over mix)
  3. Divide the meat into six 1/2 lb portion and form 1/2 inch thick patties (to do this roll the meat into a ball between your two palms and then pat it dowm to 1/2 inch thickness.  (Alternatively, if you prefer smaller burgers divide the meat into twelve quarter pound portions)
  4. Place the burger on a sheet pan and cover with foil wrap
  5. Refrigerate for 60 minutes so that the flavors marinate the meat. (You can also refrigerate overnight)
  6. Remove the burgers from fridge and bring to room temperature
  7. Heat the outdoor gas grill to medium high
  8. Grill the burger with the lid closed – for medium cook for 8 minutes – flip the burger after 3 to 4 minutes and close the grill.  During the last two minutes top with the sliced cheddar.
  9. Slice the Pretzel buns in two, add sauteed mushrooms, top with the burger and serve. Add your favorite condiment


You can use any kind of fresh toppings you like, fresh tomatoes and lettuce, etc.  You can also use an indoor grill or broil the burger.

2 Comments Add yours

  1. I’m hungry already, can’t wait to sample!


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