Mushroom Swiss Burgers

June 01, 2017  •  Leave a Comment

Juicy, lean ground beef, mixed with sautéed mushrooms and grilled to perfection. Topped with melted Swiss cheese and served on a bun. Sandwiched between two fresh Tomato slices and arugula on the bottom bun and a rosemary sautéed mushroom salisbury sauce on the top. OMG, Flavor explosion!

How do I think up these things? I dream of food most days. Hence the importance of watching what I eat and how much. I could easily weigh 200lbs more with how much I love food! We had these burgers with a cold cucumber soup and a refreshing fruit seltzer. 

Here is what you need (makes 4)

For the burger patty:

1lb lean ground beef

3 cloves roasted garlic

1/2 cup mushrooms finely diced

1 teaspoon butter or oil of choice

1 egg

Salt and pepper 
Salisbury mushroom sauce:

1 cup beef broth

1 cup sautéed mushrooms

1 teaspoon butter or oil of choice

1 tablespoon flour

Pinch of fresh rosemary 

Prep your patty first. Sauté your diced mushrooms and garlic with a tablespoon of butter. While those are cooking, mix your ground beef with an egg and season with salt and pepper. I would say approx 1/2 teaspoon salt and a dash of pepper. Red chili flakes are a great addition if you like spice. Mix well to combine.  Once your mushrooms are sautéed to a golden brown, add them to your meat and mix well. If the mixture is not mixed well, it will fall apart on the grill. The mushrooms create a weakness in the bond. The egg does a great job of holding it together though if mixed well. Press your patties and stack on a plate with parchment paper in between each patty. Place in the freezer to firm up while you make your mushroom sauce. 

In a skillet, sauté the sliced mushrooms in butter until golden brown. Remove from heat. Once your pan cools a bit add your beef broth and tablespoon flour. Mix well with a whisk to blend and avoid clumps of flour. Cooling the pan prior to adding the liquid prevents unneeded splatter and clumping of the flour. Bringing the broth to heat slowly will guarantee there won’t be clumps. 

Cook the mushroom sauce until it thickens. This will happen quickly, so cook on low. Heat up the grill and start cooking your patties. Cook one side, flip and place Swiss cheese on the patty for the second half of the cooking time. If you want grilled onions, now is the time to place the slices on the grill. Dress your bun. I put a little mayo on the bottom bun before placing the tomatoes down. This brings out the flavor of the tomato. Top with arugula and place your cooked pattie on top. Next, spoon 1/4 of the mushroom sauce onto your top bun. You are ready to enjoy!



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