Or, as we like to affectionately call it, Hopdoddy’s.
And, oh my, is it good.
And, when I say, “good,” I mean — by far — the BEST burgers either Dustin or I have ever tasted.
They make their own buns, use local produce and cheese. It’s just so darn good.
Basically, if you’re ever in Austin, you gotta try Hopdoddy’s.
And, if you do, call me – I’ll meet you there.
While they have many great options, my favorite burger at Hopdoddy’s is called the Magic Shroom which uses angus beef, local goat cheese, field mushrooms, mayo, and a basil pesto.
I get the Magic Shroom pretty much every single time I go to Hopdoddy’s. It’s just perfection in burger form…which is like the ultimate perfection.
It’s practically angelic.
While Dustin and I make it a point to hit up Hopdoddy’s on many a cheat day from our healthy and clean eating routine, we have also tried our hand at making our own version of the tasty burger at home.
To make it a little healthier, I use a whole wheat bun, don’t use any mayo, and reduce the amount of salt. All in all, it’s one delicious burger that, in my opinion, pays an honest and respectful tribute to its inspiration.
It’s funny how one can forget to try to make the things you love at restaurants…at home. You’d think, with running this food blog and all, that Dustin and I would have this long list of all these meals we love to order at restaurants that we should try to make at home.
But, honestly, we forget sometimes.
And it’s pretty funny when we realize, “OH YEA – Let’s try to make that at home!”
While it’s awesome to have a dependable restaurant to order the same meal you love any time you want, it is nice to make food at home as well. Making your own food allows you to keep it cleaner because you control the ingredients and process that goes into the meal.
Plus, it’s pretty awesome to make delicious food and take pride in that fact. Especially when it’s something you love.
So, for those of you who don’t have the opportunity to go to Hopdoddy’s on a semi-regular/weekly/daily basis like we do, I hope you try this burger because it’s the next best thing.
Pesto & Goat Cheese Burger
Oh, the goodness, people.
- 1 lb lean ground beef
- 1 tsp kosher salt divided
- 1/2 tsp pepper divided
- 1 tbsp olive oil divided
- 1/2 lg. yellow onion thinly sliced
- 6 cremini mushrooms thinly sliced
- 1/3 cup pesto
- 1/3 cup crumbled goat cheese
- 4 whole wheat buns
- To prepare the pesto, follow these instructions.
- Season the ground beef with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Form the mixture into 4 patties (each will be 1/4 lb.), and set aside.
- Heat 1/2 tbsp. olive oil in a fry pan over medium-high heat.
- Once hot, add the sliced mushrooms and onions and sauté until caramelized and golden-brown, about 8-10 minutes.
- Once hot, add the patties and sear until golden brown on each side, about 1-2 minutes per side. Then, turn the heat to medium-high and cook for an additional 3-4 minutes per side. Then, remove from heat,
- To assemble the burger, spread 1-2 tbsp. pesto on the inside of the buns. Then, on the bottom bun, place the patty, followed by about 1 tbsp. goat cheese, and then the sautéed onions and mushrooms. The heat from the mushrooms and onions will help to melt the goat cheese some. Place the top bun on top and serve.
This post was last updated on April 1, 2016 to include new images.
The post contains affiliate links for products I use regularly and highly recommend.
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