Name: Double-Stack Mushroom and Chicken Cheeseburgers
Cook time: 30 minutes
Total time: 30 minutes
Ingredients: 1 lb. crimini mushrooms, halved if large; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 lb. ground chicken or turkey, preferably dark meat; Vegetable oil (for grill and drizzling); 1 small onion, trimmed, sliced crosswise into 4 rounds; Freshly ground black pepper; 8 thin slices Muenster; 4 potato buns; 4 Tbsp. mayonnaise; 4 Tbsp. curry mustard (such as Brooklyn Delhi) or other mustard; Bread-and-butter pickles and shredded iceberg lettuce (for serving)

Photo of a Double Stacked Mushroom and Chicken Burger.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

I admit, I started making blended burgers—that’s a burger made from a blend of ground meat and vegetables (usually mushrooms)—out of sustainability concerns. But once I realized how much flavor and juiciness mushrooms in particular can add (and how astoundingly similar they are in texture to an all-meat patty), I never looked back. Many recipes rely on a 2:1 ratio of meat to veg, but I bump the mushrooms up to half by weight.

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard (Brooklyn Delhi makes a great one flavored with tamarind and spices). If you have a smaller appetite, you may be able to get by with one patty per person, but there’s just something about a double-stack that makes burger night feel like a real celebration.

One note: When squeezing the liquid out of your chopped mushrooms, don’t toss it out—that liquid is full of flavor. Save it to add to your next soup broth or combine it with water to cook grains like barley or farro.