Ooooh, I am so excited to be sharing this recipe with y'all today! I have lived in College Station for the past two and a half years, and I have become very, very attached to my local Grub Burger Bar. I'm not a huge burger person, but this place makes seriously the best, most amazing gourmet hamburgers.... probably ever. I say that with total confidence. And now.... I'm moving at the end of the month, and subsequently moving away from my beloved burgers. I'm not sure how I'm gonna survive without them. I decided to take things into my own hands, and create a copycat version of my most favorite Grub burger... the Voodoo Mushroom. Let's get to work!
Though at first glance, the Voodoo Mushroom might appear like your basic mushroom burger, it's seriously so much more! The mushrooms are slow-cooked with plenty of butter and garlic, and finished off with a splash of white wine {Grub is very gourmet and uses absinthe instead of wine, but I ain't fancy enough for that}, the patty is covered with a delectable, oozing layer of Swiss cheese, and the bun has a generous slathering of Tabasco mayo. You can use whatever kind of bun strikes your fancy, but since I was still in town with Grub right down the street, I swung by and picked up a bag of their homemade buns. Hey, I need to take advantage while I still can!
While I've tried most of Grub's menu and pretty much everything is amazing, the Voodoo Burger was the first one I ever tried, and the one that pretty much sealed my love affair with the place, so it's near and dear to my heart. That being said, everything they offer is fantastic and I will most likely whip up more copycat versions sooner or later! Greek Chicken burger, I'm looking at you... and there's also this shrimp burger that is to die for. And a salmon {!!!!} burger. Oh, the possibilities are endless.
Grub, I will miss you! You have turned me from a burger skeptic to a total burger lover, and really, I'm blaming you fully for it. There is, thankfully, another Grub in the DFW area, but it's almost an hour from my house so as much as I'd love to, I probably won't be able to go very often. But hey, when the craving strikes, now I can just make my beloved Voodoo Mushroom burger at home. 😉 Happy cooking!
- 1 lb 93/7% ground beef
- 1 tablespoon Worcestershire sauce
- ½ tablespoon garlic powder
- salt and pepper, as needed
- 2 cups sliced mushrooms
- 3 tablespoon unsalted butter
- 3 garlic cloves, smashed
- 3-4 tablespoon white wine or absinthe
- ¼ cup mayonnaise
- 2-3 tablespoon Tabasco, more or less to taste
- 4 hamburger buns.
- First, prepare the mushrooms. In a medium pot, heat the butter and garlic over medium-low heat.
- Once the butter is melted and the garlic is lightly sizzling, toss in the mushrooms, and stir to coat with butter.
- Allow the mushrooms to cook for about 10 minutes, until they are soft and cooked through. Add in the wine or absinthe, and turn the heat onto high. Let the mushrooms cook until all the alcohol has evaporated out. Set aside.
- In a small bowl, combine the mayonnaise with the Tabasco, adding more if desired.
- In a medium bowl, mix together the ground beef, Worcestershire, garlic, salt, and pepper. Divide the meat into 4 equal patties, and cook as desired. In the last few minutes of cooking, top each patty with two slices of Swiss cheese.
- When ready to serve, spread the Tabasco mayo on each bun, then place a patty on each and top with the mushrooms.
Elise Cohen Ho says
I love the name of the burgers. That was the first thing that attracted me to the recipe 🙂
valentina says
Thank you for your sweet comment, Elise! I know, the name is pretty unique isn't it? 😉