burger with steak and mushrooms

Steak burger with chanterelles & gorgonzola sauce

Burgers are without a doubt a staple of modern fast food and this Steak Burger recipe will take your burger game to the next level. You have probably seen them in all kind of shapes and sizes. So finding one that stands out is not an easy task. Even so, this black bun steak burger with pickled chanterelles and creamy gorgonzola sauce does it effortlessly. See for yourself! 

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Or you can check out our Steak Burger video recipe to see how we made it

A black burger with an autumn theme and wild mushrooms

Autumn is knocking at the door. It’s a time of abundant meals and lively colors. We are of course talking about colourful produce such as vivid orange carrots, purple radishes, green corn salads (mache),… And do I even have to mention fresh red apples or deep brown chestnuts?

It’s truly a beautiful season and it holds another colourful surprise hidden in the forest. It’s the wonderful world of mushrooms. Some of the most underrated ingredients and also spices! They are completely free (if you manage to find them) and can be used for countless amazing dishes. Even if you don’t have much luck with foraging for them, you will at least get a nice walk in nature and some quality time for yourself.

steak burger recipe with black buns

You will also get some quality time while munching on this burger. It’s just as tasty as it is appealing to the eyes. But there is some work to be done, before you indulge your taste buds with this rollercoaster of juicy, perfectly cooked steak paired with pungent gorgonzola and green peppercorns, complemented with the acidity of pickled chanterelles. First you have to make the black brioche buns. Don’t worry, it’s a piece of ca.. well it’s a piece of bread really, and it’s not the easiest thing in the world, but we believe in you!

Long time fans of Little Kitchen will know that we love to play with colours. We especially love to use squid ink in creative ways. It gives dishes a subtle salty flavour and most importantly a very distinctive black colour. It’s going to provide a beautiful contrast to the vibrant chanterelles and make your burger look very instagrambale.

Make your own homemade black brioche burger buns

Long time fans of Little Kitchen will know that we love to play with colours. We especially love to use squid ink in creative ways. It gives dishes a subtle salty flavour and most importantly a very distinctive black colour. It’s going to provide a beautiful contrast to the vibrant chanterelles and make your burger look very instagramable.

Dude, I don’t think I’ve ever seen a sexier burger

Andrej Vindiš – the chief burger executive of Little Kitchen

Ingredients for your black brioche buns

  • Squid ink

  • Flour

  • Brown sugar

  • Warm water

  • Dry instant yeast

  • Salt

  • Melted butter

We’ve made brioche buns before and you can find the detailed process here (link). The only difference is, we added squid ink to the dough this time to get the rich black colour.

Mini recipe for your quick pickled chanterelles

An integral part of our black steak burger are our quick pickled chanterelles. This recipe can be used for more than just chanterelles, but you might want to spice them differently depending on the type of mushroom you use.

Once you get this pickling technique down, you’ll be able to make quick pickled mushrooms as a side for different cheese plates and charcuterie boards. Just a wonderful umami addition to your refined dishes.

Pickled Chanterelles

  • Oil

  • Chantereles

  • Garlic

  • Water

  • Vinegar

  • Salt

  • Bay leaf

How to pickle chanterelles

In a hot oiled pan add your cleaned mushrooms (brush them with a brush, or if you’re washing them under water, dry them off to prevent burning your house down in an accidental grease fire. Those are not too cool or so we’ve heard).

When your mushrooms start to sizzle add your minced garlic, salt and as much water to just cover them half way. Add your bay leaf and vinegar in a roughly 1:2 ratio. So if you used about 1 dcl of water add 0,5 dcl of vinegar. This time we used muscato flavoured wine vinegar from our good friend at Skisanc vinegars. In case you will be using distilled vinegar, go for a 1:3 ratio.

After your mixture comes to a boil, fill some well cleaned canning jars with your mushrooms and pickling liquid. Once the pickled chanterelles are completely cool you can use them however you like. Keep in mind that this is not a traditional pickling recipe. You can keep these in the fridge for about a week, but we don’t recommend that you keep these around at room temperature for a longer period of time.

Prearing a perfect steak for our steak burger

This time we’re keeping it short. Salt, a big fat steak at room temperature and a lot of heat. That will be it. And when it has a nice crust and an internal temperature to your liking, let it rest.

We trust that you have by now become somewhat of a specialist in steak preparation. If not, we have the whole process written down in greater detail in our Ribeye Steak with Nettles and Mushrooms recipe. But since we’re making burgers today, we’ll need a bigger piece of meat which, when sliced thinly, will be able to satisfy more than just one burger bun.

medium rare beef steak recipe

Creamy and tangy gorgonzola cheese sauce

To make your burger sauce it will be extremely important to use the same pan as you used for frying your steak. We are going to be deglazing the pan with sour cream and incorporating all of those wonderful brown bits into the sauce. These are going to make your sauce taste like pure meaty umami heaven.

t would be wise to invest in a cast iron or aluminum pan instead of that classic non stick pan that you have. Trust us, these pans last a lifetime and they make a beautiful fond at the bottom. Just a change of your frying pan can elevate your cooking by a boatload.

ingredients for your creamy gorgonzola sauce

  • Green peppercorns

  • Sour cream

  • Gorgonzola or any other blue cheese

  • Hot sauce – we used Čili Frik’s sauce called Dirty Sharon

green peppercorns for our sauce

Making the sauce for our black steak burger

gorgonzola cheese sauce

First of all head on to začimbe.si and get some green peppercorns. Wait for delivery and then start with your sauce. Chop up the green peppercorns and add them to the pan where you prepared your steak. Wait for the peppercorns to sizzle and then add your sour cream. Mix well and and then add your gorgonzola or blue cheese of choice (mouldy cheese from the back of the fridge does not count). Mix until it’s nicely melted and incorporated. After that use a good tablespoon of your hot sauce (we’re using a Čili Frik sauce called Dirty Sharon.) that wil preferrably add some smoky and fruity notes to your burger sauce.

This sauce will bind your juicy meat and sour mushrooms with a creamy and umami laced bridge to flavour heaven. A true masterpiece of warm autumn meaty goodness. And now that everything is ready, there is nothing left but to assemble your black steak burger to your liking.

Enjoy this autumn meat dish full of juicy steak and mushrooms. And of course if you decide to make this recipe at home be sure to tag us on instagram @mala_kuhna!

burger with pickled mushrooms

Pa do naslednjič – Skuhaj nekaj malega!

Steak burger with chanterelles & gorgonzola sauce

5 from 7 votes
Recipe by Andrej Vindiš Course: Dinner, LunchCuisine: AmericanDifficulty: Medium


Prep time


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Steak resting time


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We took steak and put it in a burger with the best seasonal ingredients we could find. But we did not stop at the perfect tasting burger, we added a stunning black bun that will not only make people drool with excitement, but reconsider their bun choices in life. Not to mention on instagram.


  • Black Brioche Burger Buns
  • 7 g Squid or cuttlefish ink

  • 3.5 cup Flour

  • 1 tablespoon Brown sugar

  • 1,5 cups Warm water

  • 7 g Dry instant yeast

  • 1 teaspoon Coarse sea salt

  • 2 tablespoons Melted butter

  • Quick Pickled Chanterelle Mushrooms
  • 2 tablespoon Oil

  • 100 g Chanterelle mushrooms

  • 1 clove Garlic

  • 1 pinch Salt

  • 1 dl Water (roughly)

  • 0,5 dl Vinegar

  • 1 Bay Leaf

  • Creamy Gorgonzola cheese sauce
  • 3-5 g Green peppercorns

  • 2 tablespoon Sour cream

  • 120 g Gorgonzola

  • 1 tablespoon Hot sauce

  • Steak
  • 750 g steak

  • 3 pinch Coarse sea salt

  • 2 tablespoons Oil

Cooking instructions

  • Black Brioche Buns
  • Mix all of your ingredients together and knead the dough until smooth and elastic. Grab a larger oiled bowl, add your kneaded dough, cover it with plastic wrap and let it rise for about an hour.
  • Beat the crap out of our dough to deflate it, divide it into even balls about 90g each and cover them again to proof for a second time for another hour.
  • Meanwhile, preheat your oven to 180 celsius or 356 fahrenheit. After your second proofing brush your buns gently with egg wash, sprinkle them with some optional sesame seeds and bake for 20 minutes. After baking immediately brush them with melted butter to keep them soft and shily.
  • Dry aged medium rare steak
  • Take your steak out of the fridge and bring it up to room temperature. Salt it well as soon as it’s ready on all sides.
  • Preheat your pan as much as possible without ripping a hole in the fabric of space-time. Add your oil and your steak. Panfry your steak 3-5 minutes on each side until nice an crispy. Lower your temperature and keep frying until you reach your ideal internal temperature.
  • Slide your finished steak on a warm plate and let it rest for at least 5 minutes. Bonus point if you cover it loosely with foil.
  • Creamy gorgonzola sauce
  • In your steak pan add your chopped peppercorns. As they fry in the steak fat and become fragrant add your sour cream followed by your gorgonzola.
  • Mix well until incorporated and the cheese is melted. Add your hot sauce to finish the sauce.
  • Tell everyone that you’re a great cook and that this sauce is just the best thing ever.
  • Quick Pickled Chanterelles
  • In a hot pan add oil and fresh and cleaned chanterelle mushrooms. Try not to break them up too much to keep as much texture as possible.
  • Add your garlic and salt and fry until fragrant. Then add water to cover your chanterelles half way.
  • Add your vinegar and bay leaf. When using distilled vinegar use only 1/3 the amount of vinegar to the amount of water used.
  • When your mushroom and pickling liquid mix comes to a boil take it off the heat and transfer to a pickling jar that has been cleaned well beforehand. Wait until completely cool before serving.

Video recipe

cooking tips

  • Hold tight to your kitchen counter because otherwise the taste of this burger will take you down.
  • If you are making this burger for your fiends, tell them to get some life insurance so they can safely enjoy THIS KILLER BURGER.