Swiss Mushroom Burgers


A swiss mushroom burger, ready to be devoured

Ryan Forth, Assistant Editor-in-Chief

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1 box of sliced mushrooms
1 half block of swiss cheese
1 lb. of 80/20 ground beef
1 stick of butter
9 cloves of garlic
3 sandwich size ciabatta bread

Dice the garlic cloves, leaving three for each burger. Separate the beef into three equal patties. With a cheese grater, grate the half block of swiss cheese. Take the beef and create new patties with the swiss cheese mixed in with each beef patty.

Saute 1/3 of the mushrooms for the first burger in a medium sized pan with the three diced garlic cloves and butter for 5-10 min on medium heat. Then move the mushrooms to a smaller pan on low heat and let them simmer while cooking each beef patty. Turn periodically in pan.
Cook each beef patty for about 20 min on med-high heat setting, using the first pan from the mushrooms, as the mushrooms create a replacement for cooking spray. Turn the patties every minute or two. The burgers will be done when there is a slightly brown film across both sides of the patty. Place the patty on a small plate with a paper town on it to absorb excess oils. Take the ciabatta bread and cook the inside of the loaf in the pan for about 30-45 seconds, then place the burger on the bread. Then put some of the sautéd mushrooms on top of the patty, followed by the second half of the ciabatta loaf, again cooked for 30-45 seconds. Enjoy. Makes 3 servings.

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