Garlic Mushroom Beef Burger with Caramelised Onions and Thyme

17 Aug 2020

Garlic Mushroom Beef Burger with Caramelised Onions and Thyme

45 Minutes | easy | Serves 2

Garlic mushrooms and sweet caramelised onions make a great addition to a burger. It takes longer than you think to properly caramelise onions so allow at least 30 minutes and up to 45.


  • 350g chestnut or button mushrooms, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, crushed or grated
  • 2 teaspoons thyme leaves
  • 2 beef burgers
  • 2 buns
  • 2 slices Emmenthal cheese Butter, for cooking Oil, for cooking



Melt butter

Melt a tablespoon or so of butter in a frying pan and add the sliced onions with a pinch of salt. Cook over low heat, stirring often until caramelised and golden – around 35-40 minutes.

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Heat oil

Heat a splash of oil in a frying pan over medium heat, and add the mushrooms. Allow to cook without stirring for 5 minutes. After this time, stir the mushrooms and add a pinch of salt. Stir again and add the garlic and allow to cook for a further few minutes, stirring often. Add the thyme leaves and a teaspoon or so of butter. Allow to cook for a minute more then remove from the heat.

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Light one of the Jupiter Outback gas burners

Light one of the Jupiter Outback gas burners and turn the heat to medium-high. Season the burgers with salt and place them on the grill. Cook for a few minutes each side or until cooked to your liking.

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Lightly toast the buns

Lightly toast the buns and top with a layer of onions. Top with a burger and slice of cheese. Add some mushrooms to each burger and top with the bun lids.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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