Real Recipes From Real Home Cooks ®


a recipe by
Cat D
Philadelphia, PA

Unfortunately, I rarely wake up early enough on the weekends to make a proper breakfast so I tend to opt for brunch as my first meal of the day. Luckily for me, I would gladly eat a burger for any meal of the day, so here is my take on a brunch burger featuring all of the great ingredients that go into a standard breakfast, including some amazing mushrooms which make up the “burger” in this recipe. *For vegetarian, omit the bacon and fish sauce*

serves 4
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For mubruger

  • 4 c
    assorted mushrooms (crimini, button, shiitake)
  • 1 sm
    red onion
  • 3 clove
  • 1 1/2 c
    shredded gruyere
  • 2 c
    panko bread crumbs
  • 6
  • 14 Tbsp
    salted butter
  • 1 tsp
    lemon juice, fresh
  • 4 slice
  • 4
    brioche buns
  • 1/3 c
    vegetable oil
  • 2 Tbsp
    fish sauce
  • salt and pepper
  • 2
    egg yolks

How To Make mubruger

  • 1
    Start by chopping 4 cups worth of cleaned mushrooms, minus stems. Then chop the onion, and mince the garlic. Keep separate and set aside. Melt the stick of butter over medium heat, and then add the mushrooms, stirring occasionally until cooked through. Use a slotted spoon to remove the mushrooms and transfer them to a food processor. Pour the mushroom flavored butter into a bowl and set to the side. Melt 2 more tablespoons of butter and cook the onions until just about translucent, then add the garlic. Stir until fragrant, about another minute. With the slotted spoon, add the onion and garlic to the mushrooms in the processor.
  • 2
    While the vegetables cool, cook the bacon on medium-high heat. While that is cooking, you can start to fry your eggs. In a large pan heat enough vegetable oil to cover the bottom of a pan, about 1/8 inch high. Crack all four eggs over low heat and cover. As the whites begin to cook, start spooning some of oil gently over the whites.*Keep your eyes on the bacon as well, and flip when needed.* As the whites become thoroughly cooked, spoon the oil over the yolks to cook them but still leaving them soft, about a minute more. Transfer the bacon and eggs to paper towels to soak up the oil and grease.
  • 3
    Now, pulse the vegetables together, 5-10 times until chopped fine, textured but not mushy. Transfer to a bowl along with the 2 eggs, grated cheese, salt and pepper, and breadcrumbs (added slowly). Mix ingredients with hands until you notice it all sticking together, but not to your hands. Add the breadcrumbs slowly as you may not need the full 2 cups (or you may need more). Make your patties to your desired thickness. Cook the burgers over medium heat in vegetable oil until browned on both sides, approximately 5 minutes each side.
  • 4
    While keeping an eye on the burgers, heat 4 tablespoons of butter, and add 2 tablespoons of the mushroom butter until melted together. With a food processor or immersion blender, add the lemon juice to the butter, then the egg yolks until it thickens. Salt and pepper to taste. To assemble: Spread the hollandaise on both sides of the buns; add the burger, top with bacon, and then finally the cooked egg. Enjoy!