Oooh-Mummy Burger Recipe featured on Wine Wednesday!

Ooh-Mummy Burger Recipe provided by Bob Blumer!


Prep Time

< 30 minutes


Makes 4 generous burgers


  • 1 Tbsp Worcestershire sauce
  • 1 tsp Vegemite or Marmite
  • 1 ½ pounds ground beef (ideally ½ dry aged ribeye, ½ boneless short rib, ½ hanger steak) or your favorite blend
  • 2 Tbsp ground dried morel mushrooms or any other dried mushrooms (use a mortar and pestle or a coffee grinder)
  • 1 tsp dry mustard
  • 2 tsp salt
  • 1 tsp pepper
  • 4 airy burger buns (ideally brioche)
  • 4 ounces blue cheese or Gruyère, or your favorite burger cheese, crumbled or grated
  • 2 Tbsp garlic butter or butter at room temperature
  • 6 Tbsp onion marmalade
  • 4 Tbsp homemade ketchup

In small ramekin, mix Worcestershire and Vegemite. Reserve.

To a large bowl, add the ground beef.  Add the Worcestershire/Vegemite blend, mushroom powder, and mustard.  Mix, but do not overmix.  Form 4 beef patties. Season both sides with salt and pepper.


To Grill.

Preheat the grill to direct medium high heat.  Grill the burgers for about 4 minutes per side, or until they are cooked to your desired degree of doneness.  Halfway through grilling the second side, top with cheese and close the lid to help the cheese melt.

To Pan Cook.

Over high heat, heat a cast-iron pan or other heavy pan until it smokes.  Add the burgers, reduce the heat to medium-high, and cook your desired degree of doneness.  Top the burgers with cheese and cover with a lid for 1 to 2 minutes, or until the cheese is fully melted.

If the buns are too thing or too dense, pull a little bread from the center of the top half, or slice a bit off from one or both of the cut sides.

While the patties are cooking, brush the buns with butter and toast them, cut side down, in a pan or on a grill until the cut side is lightly browned.

Spread the bottom bun with onion marmalade and top bun with ketchup.