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Burgh’ers Burger

  • Author: Burgh’ers


The burger consists of 75 percent local grass-fed beef and 25 percent local mixed mushrooms and topped with goat cheese, pickled onion, avocado, spring mix and a balsamic glaze.


  • 1.25 oz. Portobello mushroom (marinated in olive oil, garlic, thyme, salt and pepper for at least 24 hours)
  • 3.75 oz. Jubilee Hilltop Ranch whole cow meat blend
  • Spicy Avocado Cream Cheese Recipe follows
  • Roasted red pepper, sliced
  • Romaine
  • Pickled red onion

Spicy Avocado Cream Cheese

  • 1 avocado
  • 1 lb cream cheese
  • 1 jalapeño, seeded and muddled
  • 1 Tbsp. red pepper flakes
  • ½ tsp. fresh lime juice
  • Pinch of salt


  1. Chop marinated Portobello mushroom and meat blend together; form into a ball. Grill to desired doneness. Served with Spicy Avocado Cream Cheese.
  2. Spicy Avocado Cream Cheese: Combine all ingredients and chill unit ready to use.

If you like this, try these:

Beef and Maitake Mushroom Meatball Burgers with Tomato Butter Sauce

Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant

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Catalonia Burger

Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.

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Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.

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