Sautéed Breakfast Burgers with Creamy Mushroom Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy pan-seared breakfast burgers served alongside a velvety homemade mushroom soup, perfect for a hearty morning or brunch. This american-inspired breakfast ready in about 40 minutes combines ground beef, salt, black pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 8 oz white mushrooms, sliced
• 1/2 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil
• 1 egg, large
• 2 English muffins, split

Instructions

1. Step 1: In a medium bowl, combine 1 lb ground beef with 1 tsp salt and 1/2 tsp black pepper; gently mix and form into four 3-inch diameter patties.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat; add the four patties and cook for 4 minutes per side until browned and cooked through, then transfer to a plate and keep warm.
3. Step 3: In the same skillet, melt 2 tbsp unsalted butter over medium heat; add 1/2 cup finely chopped yellow onion and sauté for 3 minutes until translucent.
4. Step 4: Add 8 oz sliced white mushrooms and 2 minced garlic cloves to the skillet; cook for 5 minutes until mushrooms release moisture and edges start to brown.
5. Step 5: Sprinkle 2 tbsp all-purpose flour over the mushroom mixture; stir constantly for 1 minute to cook out the raw flour taste.
6. Step 6: Gradually whisk in 2 cups vegetable broth, stirring until the sauce thickens and coats the back of a spoon, about 3-4 minutes.
7. Step 7: Reduce heat to low and stir in 1/2 cup heavy cream; simmer gently for 2 minutes until heated through and creamy.
8. Step 8: Meanwhile, toast 2 English muffins until golden and fry 1 large egg sunny side up in a small nonstick pan over medium heat for 2-3 minutes.
9. Step 9: Assemble burgers by placing each beef patty on an English muffin half, topping with a fried egg, and spooning warm mushroom soup alongside or over the top for dipping.