Double Cheeseburger With Mushroom and Cognac Dipping Sauce
Indulge in these rich double cheeseburgers with mushroom and cognac sauce, a gourmet twist on the classic burger. Each burger features juicy 100g beef patties seared for maximum crust, layered with melted cheese, and served on toasted buttery buns. The real star is the mushroom and cognac cream sauce, made from sautéed mushrooms, shallots, garlic, and thyme, deglazed with Cognac and finished with beef stock, Dijon, and cream for a velvety, deeply savory dip. Perfect for anyone craving a restaurant-quality burger recipe with a luxurious French-inspired sauce that elevates every bite.
Ingredients
For the burgers
- 4 x 100g beef patties 80/20 blend, smashed or formed loosely
- 4 slices of cheese Gruyère, Swiss, or American if you want that melt
- 2 burger buns halved and toasted in butter
- Salt and black pepper
- Neutral oil for frying
- Optional: a smear of dijon and tomato sauce for the bun
For the mushroom & cognac sauce
- 1 tbsp butter
- 1 tbsp olive oil
- 200 g mushrooms cremini, button, or porcini, finely sliced
- 1 small shallot finely minced
- 1 clove garlic crushed
- 50 ml Cognac or brandy
- 100 ml beef stock reduce for intensity
- 100 ml thickened cream
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce optional, adds umami depth
- Salt and pepper to taste
Method
Cook the burgers
- Heat a cast iron pan over high heat until smoking hot.
- Add a touch of oil, then the patties. Smash if using balls.
- Season generously with salt and pepper.
- Sear 2–3 min each side until deeply browned.
- Add cheese to each patty, stack two per bun, tent with foil to rest.
- (Keep the pan fond — it’s the base for your sauce.)
Make the mushroom & cognac sauce
- In the same pan (don’t clean it), reduce the heat to medium.
- Add butter and olive oil.
- Toss in mushrooms, sauté until golden and reduced — about 5–6 min.
- Add shallot and garlic; cook until translucent.
- Deglaze with Cognac — stand back and flambé if you dare (or just let it bubble off).
- Add beef stock, reduce by half to concentrate flavor.
- Stir in cream, dijon, Worcestershire, and thyme.
- Simmer until thick enough to coat a spoon — about 5 min.
- Adjust seasoning with salt and black pepper.
Assemble & serve
- Pour the mushroom-cognac sauce into a plate.
- Stack the double cheeseburgers on toasted buns. And place on plate.