Savory Mushroom and Caramelized Onion Burgers with Sweet BBQ Glaze

This recipe yields two substantial servings of gourmet burgers that combine savory mushroom elements with a balanced sweet and tangy sauce. The dish can be prepared using a stovetop griddle, air fryer, or conventional oven broiler, offering flexibility based on available equipment.

Begin by preheating your griddle to high heat while simultaneously setting an air fryer to 400 degrees Fahrenheit. Season each four-ounce patty with mushroom powder, salt, and pepper before searing them in oil for approximately two to three minutes per side until a crust forms.

While the patties cook, combine soy sauce, honey, and barbecue sauce—Chef Timon recommends Sweet Baby Ray’s brand—into a glaze. This mixture will be applied to the burgers both during and after cooking for layered flavor.

In a separate pan, sauté the mushroom blend—a combination of shiitake, oyster, and beech varieties—along with julienned yellow onions in remaining oil. Cook until the vegetables develop golden color, approximately four to five minutes.

Once the mushrooms and onions near completion, incorporate fresh thyme leaves and unsalted butter. Allow an additional one to two minutes of cooking time, then adjust seasoning with salt and pepper to preference.

Transfer the seared patties to the air fryer or broiler to finish cooking, then brush with additional glaze. Top each burger with cheese slices and the mushroom-onion mixture, then assemble on toasted brioche buns.

Serve alongside traditional accompaniments such as chips, pickles, french fries, or a fresh salad.