Sunday, June 29, 2014

Mushroom-Lovers' Swiss Burgers

Mushrooms and Swiss cheese are a match made in heaven. And while some people despise this vegetable, it has always been one of my favorites. The beefy, satisfying texture of mushrooms compliment any red meat or pizza perfectly.

This burger is designed for the ultimate mushroom fan. The mushrooms in this dish are mixed into the burger filling with lots of yummy spices as well as served on top of the burger with some sweet caramelized onion. I like this burger as is, but it would also be great with a dash of A1 sauce or ketchup, if you desire.





1. Preheat grill to medium-high.
2. Melt butter and olive oil in a large skillet over medium-high heat. Add diced mushrooms and cook until lightly brown, about 5 minutes, stirring occasionally.


3. Add thyme and white wine and cook until wine has evaporated; season with salt and pepper. Remove pan from heat and allow mushrooms to cool slightly.


4. Place beef in a large mixing bowl and add chopped onion, garlic powder, salt and pepper. Top with the cooked mushrooms and Worcestershire sauce and mix well. Form into 4 patties and grill for 4-5 minutes per side, or until desired doneness.



5. Meanwhile, heat the remaining tablespoon of oil (in the same pan you cooked the diced mushrooms in) over medium-high heat. Add sliced onion and mushroom and cook until lightly caramelized, 8-10 minutes, stirring often. Season with salt and pepper. (this is also a good time to toast your English muffins)

6. When the burgers are almost done, top each with a slice of Swiss cheese and allow to melt (this will take about a minute). Transfer patties to a platter.


7. To serve, place each patty on the bottom half of each English muffin, top with caramelized onion and mushroom and finish with the remaining English muffin half.

Mushroom-Lovers' Swiss Burgers
Serves 4

All you need:
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
8 oz. baby portobello mushrooms, diced small
1 teaspoon thyme
1/2 cup white wine
1 pound 90% lean ground beef
1 teaspoon dried chopped onion
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 large yellow onion, sliced thin
4 oz. sliced baby portobello mushrooms
4 slices Swiss cheese
4 whole grain English muffins, split

All you do:
1. Preheat grill to medium-high.
2. Melt butter and olive oil in a large skillet over medium-high heat. Add diced mushrooms and cook until lightly brown, about 5 minutes, stirring occasionally.
3. Add thyme and white wine and cook until wine has evaporated; season with salt and pepper. Remove pan from heat and allow mushrooms to cool slightly.
4. Place beef in a large mixing bowl and add chopped onion, garlic powder, salt and pepper. Top with the cooked mushrooms and Worcestershire sauce and mix well. Form into 4 patties and grill for 4-5 minutes per side, or until desired doneness.
5. Meanwhile, heat the remaining tablespoon of oil (in the same pan you cooked the diced mushrooms in) over medium-high heat. Add sliced onion and mushroom and cook until lightly caramelized, 8-10 minutes, stirring often. Season with salt and pepper. (this is also a good time to toast your English muffins)
6. When the burgers are almost done, top each with a slice of Swiss cheese and allow to melt (this will take about a minute). Transfer patties to a platter.
7. To serve, place each patty on the bottom half of each English muffin, top with caramelized onion and mushroom and finish with the remaining English muffin half.

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