Eating these burgers is a sensory experience that must be tried to be understood.
When I was 23 years old, I loaded up a U-Haul van and moved across the country to Reno, Nevada, a place I had never been. Until my arrival in Nevada, I had been a small-town, Southern Baptist, Mississippi girl.
To say that it was a big move on every level is an understatement.
I learned that Reno is the “biggest little city in the world.” There was so much to do, so much to see. Plus, San Francisco was a hop, skip and a jump across the Sierras.
Every time I hear The Chicks sing “Wide Open Spaces,” I sing loud and proud, because I get it. To quote Dr. Seuss, “It’s opener there in the wide open air.” The trees of the South had canopied over my life in so many ways, but in the high desert, I was exposed — to so many things.
New landscape. A new economy that was built on glitz, glamour and gaming as opposed to chickens and churches. New people. New friends. New rhythm of life. And, new food.
I did my best to take it all in like drinking through a fire hose most every day. The only technicality that prevented any slow down of new experiences was a lack of funds. Beyond doing as many free things as possible (and there are always lots of free things), my new friends and I became masters of restaurant coupons — which were big back in the day. A two-for-one lunch special was available almost weekly.
That is the context for how my friend Robin Heywood (who still lives in Reno) and I worked for more than a decade to duplicate our favorite coupon lunch — the teriyaki mushroom burger from Famous Murphy’s which used to be on Virginia Street in Reno. (It went the way of the wrecking ball in 2015.)
This burger is like no other that I’ve ever eaten. Robin and I experimented for more than 10 years after I left Reno trying to figure out the secret to making this delicious concoction. We tried all sorts of premade teriyaki sauce. None of it worked.
Finally, one day, my friend called and said, “I’ve figured it out.”
This recipe comes with three warnings: First, it is not for everyone. (It’s too sweet for my husband.) Second: I have never been able to make enough of this recipe. Every time I make it, multiple somebodies are left wanting more. It’s just that good. Finally, this burger is messy — and I mean, seriously messy.
Making the teriyaki mushroom burgers requires making a homemade teriyaki sauce with corn syrup and soy sauce.
The last detail I will share is, that when my friend explained to me how to make the burger, I said, “That can’t be right. That’s just too weird.”
Cook the hamburger patties in a separate skillet to prepare the teriyaki mushroom burgers.
She urged me to trust her and give it a try. I did — and that was more than 20 years ago. Through the years, our family came to reserve the teriyaki mushroom burgers for special occasions. They are decadent and so satisfying that it doesn’t seem right to make them often.
Now, my daughters are both grown and gone. Every now and then, they will call and say, “Mama, tonight, I’m making teriyaki mushroom burgers.”
That call is not only a cause for celebration, it usually starts a chain reaction. One by one, each of us ends up making a batch of burgers over the next week. We can’t help but smile at the mention of mushroom teriyaki burgers — not only because they are so delicious but because of the many happy memories and love we’ve shared over this meal.
Eating these burgers is a sensory experience that must be tried to be understood. And, every time we make them, I usually end up calling or texting my friend, “Thanks for figuring out how to make our favorite burgers. Love you!”
Chances are you never had a teriyaki burger at Famous Murphy’s, but thanks to my friend, I’ll share the recipe with you.
Remember, it’s a little weird — as so many wonderful things are. Trust the process:
Teriyaki Mushroom Burgers
Serves four
Recipe is by Robin Heywood, adapted from the same dish Famous Murphy’s served for years
4 hamburger patties
1 cup of light corn syrup
At least two 16-ounce containers of sliced white mushrooms (I often use more, no need to adjust other ratios for more mushrooms)
4 tablespoons soy sauce
purple onion, sliced as thin as possible
mayonnaise
sesame seed buns
1. In a skillet, brown hamburger patties, seasoned to taste with salt and pepper. (Other seasonings that may typically be used are NOT recommended with this recipe.) Depending on how well done you prefer your hamburger patties, remove from heat early, as they will continue cooking in teriyaki sauce later.
2. Pour corn syrup in another heavy skillet and turn to medium-high heat. Add sliced mushrooms. Stir to coat.
3. Continue stirring often as the mushrooms start to release their juices and cook in the corn syrup for about 5 to 8 minutes.
4. Add in the soy sauce. Continue to stir often for about 15 to 20 minutes or until the teriyaki sauce begins to thicken.
5. Add in the cooked hamburger patties. Spoon teriyaki sauce over patties. Turn heat to low. If it needs to thicken more, keep the heat higher. Upon serving, the sauce should be thick, almost like honey.
6. Lightly toast hamburger buns as patties continue to cook in the teriyaki mushroom sauce.
7. Spread mayo on lightly toasted hamburger buns. Add a hamburger patty and generously spoon the thickened teriyaki mushroom sauce over the meat. Add preferred amount of super thinly sliced purple onions. Top with bun and serve immediately. (Warning: The burgers are extremely hot, thanks to the teriyaki sauce.)
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