RECIPES: Recipe Details

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Avocado Chanterelle Mushroom Burger

My recipe incorporates the earthy hand gathered chanterelle mushrooms with the rich nutty flavor of California Haas avocados. Swiss cheese adds balance and zip to the flavors. Serve with a beautiful Sutter Home Cabernet. Recipe makes 3 meal sized burgers.


1 pound wild chanterelle mushrooms
Olive oil
Worcestershire sauce
1 pound all natural hormone free ground beef 15% fat 
Seasoning Salt
3 slices good quality swiss cheese
whole wheat sesame seed hamburger buns
2 medium firm ripe Haas avocados,
sliced 1 sweet onion such as vidalia or walla walla, thinly sliced 
dijon mustard
Best Foods Mayonaise
Red or Green leaf lettuce
sliced ripe tomatoes


Saute mushrooms in 1 tablespoon butter and 1 tablespoon olive oil on high heat. Add 2 teaspoons worcestershire sauce and continue to saute until most of the moisture is gone. Set aside. Season ground beef lightly with the Johnny's seasoning and form into 3 equal size burgers. Grill on high heat until redness is gone. Turn and cook 1 more minute. Top with the cheese slices and cook until cheese melts. While cheese is melting toast buns if desired. Assemble burgers with mayonaise, dijon mustard, lettuce, tomato and onion. Top with mushrooms and avocado slices. Enjoy.


It is the chanterelle mushrooms that make these burgers. Each fall here in Oregon the chanterelles burst forth after the first soaking rain. We tromp out and gather the bounty. Then we get creative with how to use them!