Smoke and Herb Mushroom Beef Burgers

Use essential oils to add natural smokiness to meat and burgers.

This recipe is an old recipe with a new twist.


The smokiness was a bit of an accident. I forgot to buy one of the ingredients and had to substitute chopped fresh yellow onions for dried minced onions. But that isn't the best part. I was also out of one of the essential oils, so I just used a different one, and wouldn't you know, the flavor turned out so much better this time!


I wasn't going for the smokiness originally, that just sort of happened, but hey, I guess it was meant to be... my husband just loved these burgers this time around!


Just so you know, the macros calculations here don't take into account the garnishes, because garnishes can be interchanged with whatever you have on hand at the time. I suspect gravy will also go great on these burgers, as would ketchup and hot mustard smeared on toasted kaiser rolls. Mmmmmm......


There are no rules here, after all, because food should be fun, not fussy!

Nutritional Information

and Macros Per Serving:

How to use essential oils to flavor meat.
Easy to read macros chart for natural smoke flavored burger recipe.




Total Time: 25 Minutes 

(Prep: 15 Minutes / Cook: 10 Minutes)


  • 1 lb. grass-fed ground beef
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup heavy cream
  • 2 tablespoons chopped yellow onion
  • 1 tablespoon cola
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 2 drops rosemary essential oil
  • 2 drops thyme essential oil
  • olive oil for frying
  • mayonnaise (for garnish)
  • baby arugula
  • sriracha (for garnish)
  • sliced red onion (for garnish)


Mix the first 10 ingredients in a large bowl. Use your hands ro really smush everything together, working the mixture for about 2 to 3 minutes. You want to make sure the essential oils get incorporated evenly.


Form the meat mixture into 4 patties. Stack them with pieces of waxed paper in between to keep them from sticking together. Heat olive oil in a 13-inch cast iron skillet over medium-high until it is beginning to smoke. Use the waxed paper to drop each patty into the skillet one at a time, you should be able to fit them all in there. After 4 minutes, flip the patties, then place a 12-inch cast iron skillet over the top of them (it should fit nicely into the 13-inch skillet). This will keep the patties flat, like a grill press, but it works for all four of them at the same time! Fry the patties for another 3 to 4 minutes. (If you don't have the right sized cast iron skillets to pull this off, just use a wide spatula and keep pressing on the meat to flatten it as it cooks.)


Scatter a small handful of arugula on a plate. Place one patty on top, then smear with a dollop of mayo. Place a second patty on top of the first, then garnish with another dollop of mayo. Sprinkly sriracha along the edge of the plate and over the meat, but use sparingly; sriracha packs a potent kick! Top with slices of red onion. Repeat with a second plate, then serve.


Goes great with pinot noir!

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