Shiitake Cheeseburger Sliders

Shiitake Cheeseburger Sliders

Total Time
20 min
10 min
10 min
Cheeseburger sliders get a fun flavor boost from seared mushroom caps, which take the place of traditional buns. (We like shiitake mushroom caps for their flat, wide shape.) Sweet roasted red bell peppers, crisp lettuce, and salsa verde help balance the heavier flavors of meat and cheese. This recipe is portioned for two servings, but it scales up easily to serve a group of any size—good to know next time you need a crowd-pleasing game-day appetizer.


Cooking spray

5 spray(s)

Uncooked extra lean ground beef 96 % lean 4% fat

6 oz

Table salt

½ tsp, divided

Black pepper

¼ tsp

Reduced fat cheddar cheese

2 oz, sharp variety, thinly sliced

Shiitake mushroom

12 medium, with 2- to 2½-inch caps, stems removed


6 leaf/leaves, large, (such as Little Gem or other small lettuce), or 6 small pieces of lettuce torn from 2 to 3 larger leaves

Roasted red peppers (packed in water)

3 oz, cut into 6 (2-inch) pieces

Salsa verde

6 tsp, divided


  1. Coat a large cast-iron skillet with cooking spray and heat over medium-high. Divide the beef into 6 equal portions and shape each into a 2½- to 3-inch patty. Sprinkle the patties with ¼ tsp of the salt and the black pepper. Add the patties to the pan and cook until seared on the bottoms, about 2 minutes. Flip the patties and cook for 1 minute. Top with the cheese and cook until the cheese melts and the patties are cooked through, 1 to 2 minutes. Transfer the patties to a plate.
  2. Add the mushrooms, gills facing up, to the skillet and sprinkle with the remaining ¼ tsp salt. Cook the mushrooms until tender but not mushy, 1 to 2 minutes per side.
  3. Arrange 6 mushroom caps, gills facing up, and layer each with 1 lettuce leaf, 1 piece of red pepper, and 1 patty. Top each patty with 1 tsp of the salsa and 1 remaining mushroom cap, gills facing down.
  4. Serving size: 3 sliders