Chorizo and Mushroom Wagyu Burger are decadent, topped with rich mushrooms and chorizo with melted Emmental cheese on top. There’s a kicked up mushroom Swiss burger for sure!
This recipe is sponsored by Vermont Wagyu. All opinions are my own. Thanks for supporting the brands that make A Kitchen Hoor’s Adventures possible.
It’s #BurgerMonth you guys! And you all know how excited I get about burger month. It’s only THE MOST FUN and MOST AWESOME event of the year. Who am I kidding, I love all the events I take part in every year. But this one really makes me push my limits and think outside the bun.
I have participated in #BurgerMonth for the last three years. And there was that monthly burger challenge that was a spin off but that didn’t make it through Covid. I hope Girl Carnivore brings it back, though. It was a fun challenge and really made me think outside the bun.
For my first burger, I’m sharing a delicious Chorizo and Mushroom Wagyu Burger made with Vermont Wagyu beef. They contacted me a while ago and wanted me to try their products. I received some ground beef and some chorizo to try. So I thought, they not put the two together and make a killer burger?
What is wagyu beef?
I have never had wagyu anything before. So I thought I’d educate myself, and you, on what wagyu beef is so we both know. And basically, wagyu beef is just Japanese cattle. Wa means Japanese and gyu means cow. Pretty simple right? Except it’s not.
Wagyu is a particular breed of cattle. These cows are typically used in agriculture. I imagine them pulling plows and what not. They’re bread for their endurance and intra-muscular fat cells. These fat cells provided instant energy in the field.
Now, we all know what happens when we eat and don’t exercise. Well, it’s not exactly the same as a wagyu breed of cattle. When they eat and don’t exercise the fat metabolized internally. What does this mean? Well, it means that the fat gets integrated with the muscle making for that immaculate marbling we’re looking for.
But it’s not only the genetic make up of the cow that produces quality wagyu beef. A large part of the flavor and texture is in knowing how to raise these cattle properly. It is important to maintain centuries of cattle raising standards to create delicious wagyu beef.
What is the difference between wagyu and kobe?
It’s the same difference between a shoe and Nike. Kobe is just a brand of wagyu that is specific to Kobe, Japan. And not all sparkling wine is champagne. To be true champagne it has be from Champagne, France. Make sense?
Wagyu beef didn’t arrive in the US until the 1970s. Two red and two black bulls sailed across the Pacific to start producing wagyu in the US. However, it wasn’t until 1993 that three cows arrived allowing for 100% wagyu breeding. Even with lower restrictions on exporting the cattle, there are still a limited number of wagyu in the United States.
What does wagyu beef taste like?
Without a baseline of other wagyu to compare to I can only tell you how Vermont Wagyu tastes. And it’s like beef concentrate. The burger has that epitome of burger flavor you’re looking for. Imagine a juicy, delicious burger. Cooked perfectly. Take a bite and that’s what it tastes like.
And the chorizo is just as excellent! It is not too spicy but still has a little kick to it. I grilled it and pan fried it. Both ways had excellent flavor. I made 3 recipes out of the chorizo. So stay tuned for those to go up soon.
The chorizo has 100% wagyu beef with the perfect blend of peppery spice. They are wrapped in a natural hog casing before they’re smoked. The hog casing makes them great for the grill, but you can also pan fry them or broil them. You could even put them in the air fryer!
But this Chorizo and Mushroom Wagyu Burger doesn’t just have wagyu beef and wagyu chorizo. Oh no. I didn’t stop there. I added some sautéed mushrooms and delicious Emmental cheese on top. The intent was a kicked up mushroom Swiss burger. And I think I nailed it.
I needed more light in this picture. Everything was dark from the mushrooms to the chorizo and burger. I flipped the chorizo over when I ate the burger, but wanted you to see the crispy skin. I don’t know about you, but I love a good crispy skin on a sausage.
Just look at all those layers of goodness!! The wagyu beef patty on the bottom, the Emmental cheese, tomato, wagyu chorizo, and then delicious sautéed mushrooms on top. You know that is one bite of delicious from top to bottom!
You know you’re drooling! And you can make this burger without the wagyu goodness, but it will not taste as umami delicious as this one did. Don’t get me wrong, it will still be a delicious burger. But you’ll miss that epic beef flavor wagyu has.
- 2 tablespoon garlic infused olive oil
- 2 tablespoons butter
- 3 cups sliced mushrooms
- 1 teaspoon steak seasoning
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 pound Vermont Wagyu ground beef
- 1 pound Vermont Wagyu chorizo
- 4 hamburger buns
- 4 slices Emmental cheese (about 3/4 ounce per slice)
- Toppings of choice
- Heat a non-stick skillet over medium high heat. Add the butter and olive and swirl until the butter is melted.
- Stir in the mushrooms and sauté until golden brown.
- Sprinkle the seasoning on top and stir to combine. Keep warm.
- Heat your grill to medium-high.
- While the grill is heating, divide the ground beef into four portions and press into patties.
- Carefully grill the burgers 2 and flip them. Place one slice of Emmental cheese on top and cook an additional 2 to 3 minutes or until cooked to your liking.
- At the same time, grill the chorizo until heated through.
- Place one burger on the bottom of 4 buns.
- Slice the chorizo in half lengthwise and place on top of the cheese.
- Spoon mushrooms on top and top tomatoes, onions, lettuce, or other toppings you like.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 907Total Fat 56gSaturated Fat 25gTrans Fat 2gUnsaturated Fat 26gCholesterol 208mgSodium 1234mgCarbohydrates 32gFiber 4gSugar 6gProtein 69g