Master of Mushrooms: September’s Mushroom Burger in Tenerife
Some burgers try to please everyone. Others take the stage with a sound all their own.
Master of Mushrooms is our September Top Chart: a dark, intense burger built around three ideas—forest, smoke and roasted malt. It doesn’t recreate a traditional recipe or claim to come from the Black Forest. It’s a RocknHopz original, created layer by layer so every ingredient has a part to play.
The full line-up features a toasted black bun, alfalfa sprouts, 200 grams of beef, breaded and fried smoked Gouda, sautéed mushrooms and a sauce made with mustard, craft porter and black garlic.
A mushroom burger where every layer plays its part
The black bun sets the tone at first glance, but it isn’t there just for looks. Toasting brings out deeper notes and creates a base that stands up better to the moisture from the beef, mushrooms and sauce.
Next come the alfalfa sprouts, the latest addition to the recipe. They play an important role, adding freshness, volume and a delicate crunch that lightens up the powerful combination of beef, fried cheese and sauce.
Then comes the beef: 200 grams that bring structure, juiciness and that seared flavour you get when meat hits a seriously hot griddle. It supports all the other ingredients without trying to steal the entire show.
Smoked Gouda: crispy outside, gooey inside
Instead of simply laying a slice of cheese over the beef, we bread and fry a piece of smoked Gouda.
The result plays with two textures: a crispy crust on the outside and a gooey centre. The Gouda’s smoky edge connects with the beef and sets the stage for the earthy notes of the mushrooms.
Breaded and fried cheese has parallels in several European cuisines, including Czech smažený sýr. But this isn’t about copying a traditional recipe. We take a recognisable technique and bring it into RocknHopz territory: an original burger with an identity of its own and the amp cranked all the way to eleven.
The forest takes the stage
The mushrooms aren’t just another topping. They’re cooked over high heat to brown them, concentrate their flavour and control their moisture. That helps them retain their texture without turning the bun into a sponge.
Their earthy profile adds depth and umami: that rich, lingering savouriness that makes one bite demand another. The selection may vary depending on availability, but the idea remains the same: combine different textures and create a bold mushroom sauté without drowning out the beef or cheese.
The sauce that ties it all together
The final layer is a sauce made with mustard, craft porter and black garlic. It also contains mayonnaise, Dijon mustard, wholegrain mustard, sherry vinegar and pepper, but we’re not publishing the weights or ratios: the final version was fine-tuned during testing, and the exact formula wasn’t recorded by weight.
The porter is reduced to concentrate its roasted malt notes. It isn’t there just so we can say the burger contains beer: it connects the toasted bun and seared beef with the smoky cheese and earthy mushrooms.
The mustards bring acidity and heat to cut through the richness. Black garlic adds a dark, sweet and balsamic depth that makes the flavour linger without leaving the sauce feeling heavy. It’s the element that brings the whole recipe together.
Why is it September’s Top Chart?
Our Top Chart changes every month. It’s where we step outside the regular setlist and try combinations that only stick around for a few weeks.
Master of Mushrooms comes from the darker side of the repertoire: intense, creamy, smoky and layered with different textures. But the goal isn’t to pile on ingredients for the sake of it. The alfalfa brings freshness, the mustard cuts through the richness, the mushrooms add umami and the porter connects the roasted notes. Every part comes in at exactly the right moment.
Which beer goes with it?
If you want the full concert experience, ask what’s pouring from our rotating taps that day. A stout or porter will amplify the burger’s roasted, smoky and balsamic notes. If you prefer contrast, an IPA can cleanse the palate between bites with its bitterness and freshness.
Our selection of craft beers changes regularly, so tell us which styles you enjoy and we’ll help you choose the perfect pairing.
Only during September in La Tejita
Ready to take on Master of Mushrooms?
A toasted black bun, alfalfa sprouts, 200 grams of beef, breaded and fried smoked Gouda, browned mushrooms and a sauce made with mustard, craft porter and black garlic.
No filler solos. Every layer is there to add texture, balance or flavour.
If you’re looking for a mushroom burger in Tenerife, come and try Master of Mushrooms before September ends.
Master of Mushrooms. Dark. Wild. Creamy. Only at RocknHopz. 🤘🍄
Come and try it this September at RocknHopz, La Tejita Street Market. We don’t take reservations: just turn up, order your beer and let the show begin. Check our location and contact details before you visit.
