Asian Style Mushroom Burgers are a thing of beauty. Using beef as the base but including soy sauce, ginger, scallions and five spice means the flavour is outstanding. Serve as a main dish, these burgers can be grilled, fried and bbq all with great results.
Classic burgers offer comfort, but bold Asian flavours can turn them into something far more exciting. Asian Style Mushroom Burgers combine ground beef with aromatic herbs, soy sauce, and dried shiitake mushrooms to create patties that taste savoury, juicy, and deeply satisfying. As an experienced home cook, I often use this recipe when I want a burger that feels familiar yet offers a fresh flavour profile.
Dried shiitake mushrooms give these burgers their distinctive character. After soaking and chopping them, I fold them directly into the beef mixture. The mushrooms add rich umami flavour and help the patties retain moisture while cooking. Many cooks overlook this simple technique, yet mushrooms can dramatically improve both texture and taste.
Garlic, ginger, and finely chopped spring onions bring brightness and gentle heat. Fresh coriander adds herbal freshness that balances the richness of the beef. Soy sauce deepens the savoury notes, while sesame oil contributes a light toasted aroma that defines the Asian-inspired character of the dish. A small amount of Chinese five-spice powder completes the seasoning. This blend introduces warm spice notes that enhance the beef rather than overpower it.
To prepare the mixture, place all ingredients in a large bowl and combine them using your hands. Work the mixture gently and stop as soon as everything looks evenly distributed. Gentle mixing keeps the patties tender. Shape the mixture into four to six patties, depending on your preferred portion size. Press lightly to form even rounds, but avoid packing the meat too tightly.
Cook the patties over hot coals for a smoky flavour, or use a heavy frying pan if you cook indoors. You can also broil them under a hot grill. Turn each patty once halfway through cooking so the exterior develops a rich crust while the inside stays juicy. Consistent heat ensures even cooking and prevents dryness.
Serve these burgers in toasted buns, sesame rolls, or crisp lettuce wraps for a lighter option. Add sliced cucumber, shredded cabbage, or pickled vegetables for freshness and crunch. A small drizzle of chilli mayonnaise or hoisin sauce can highlight the Asian flavour profile without overwhelming the burger itself.
This recipe demonstrates how easily you can adapt traditional comfort foods with global influences. By choosing flavourful ingredients and using simple cooking techniques, you can transform a standard beef burger into a dish that feels both creative and approachable. Once you master the base mixture, experiment with different herbs, sauces, or mushroom varieties to create your own personalised version of this satisfying Asian-inspired favourite.
Asian Style Mushroom Burgers
Ingredients
- 1 1/2 lbs ground beef preferably chuck
- 8 in shiitake mushrooms dried
- 3 cloves garlic finely chopped
- 1 large scallions spring onions/finely chopped
- 1/4 cup cilantro coriander/chopped
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp ginger chopped
- 1 tsp Chinese five spice powder
- salt to taste
- ground pepper to taste
Instructions
- Combine all the ingredients in a mixing bowl and mix thoroughly with your hands.1 1/2 lbs ground beef, 8 in shiitake mushrooms, 3 cloves garlic, 1 large scallions, 1/4 cup cilantro, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp ginger, 1 tsp Chinese five spice powder, salt, ground pepper
- Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through.
- Turn once halfway through cooking.
Notes
- Soak the shitake mushrooms in hot water for 30 minutes and finely chopped
35 comments
Superbly flavoured and incredibly easy to make. Mushroom burgers are very very good.
Served in lettuce wraps and they worked brilliantly. Light but full of flavour.
An excellent recipe that shows how Asian flavours can transform a classic beef burger.
I was sceptical about mushrooms in a burger but I am converted now.
Moist, flavourful and incredibly moreish. One of the best homemade burgers I have made.
Great recipe and very easy to follow. The flavours feel authentic and well balanced.
I added a little chilli mayo on top and it paired perfectly.
Grilled them over charcoal and the smoky flavour made them even better.
Perfect for a summer barbecue. They hold together well and cook evenly.
The texture is superb. Soft and juicy without falling apart.
The coriander adds a lovely freshness that lifts the richness of the beef. A real crowd pleaser.
Cooked these in a pan and they developed a beautiful crust. Still juicy inside.
The soy sauce seasons the meat perfectly. I barely needed extra salt.
Absolutely delicious burger with deep savoury flavour from the shiitake mushrooms and soy sauce. Juicy and packed with character.
I served mine in a brioche bun with pickled cucumber and it tasted fantastic. Will definitely make again.
Simple technique but impressive results. I will keep this in my regular rotation.
The ginger really shines through in the best way. Fresh and warming.
Five-spice gives just the right hint of warmth. Not too strong at all.
Loved the balance of ginger and garlic. The five-spice adds warmth without overpowering the beef.
Fantastic recipe for anyone wanting something different from a standard burger.
Cooked mine under the grill and they turned out beautifully browned.
A lovely fusion dish that feels both comforting and exciting.
These burgers freeze well too. I made a double batch for later.
Served with sesame buns and slaw. Everyone asked for seconds.
A brilliant twist on a classic burger. The sesame oil gives a subtle nutty aroma that works beautifully.
These burgers stayed incredibly moist on the grill. The mushrooms make such a difference to the texture.
Such a clever way to use dried shiitake mushrooms. They add depth without making the burger heavy.
The spring onions give a subtle bite that balances the richness nicely.
These burgers taste restaurant quality. Rich, savoury and satisfying.
Very easy to shape and cook. They didn’t shrink much either.
The umami flavour from the mushrooms and soy sauce is outstanding.
The sesame oil aroma when cooking is wonderful. It makes the kitchen smell amazing.
Family loved these. Even the kids enjoyed the gentle spice from the five-spice powder.
I appreciate how simple the ingredient list is. Big flavour with minimal fuss.
Beautifully seasoned without being salty. Everything tastes balanced.