Mushroom Swiss Revisited

This weekend my Mom was in town to help Dana and I get settled into our new home.  My mom loves mushrooms, so I wanted to make a nice mushroom Swiss burger.  Last year I made a Mushroom Swiss Burger.  It was good, but I wanted to recreate it using my newly formed burger patty. So I decided to make it again.  This time I added a little onion, some garlic and sauteed the mushrooms inside in a pan. This made the most delicious burger ever.

Mushroom Swiss Revisited

• 1 pound ground beef (see recipe) or use 80/20
• 16 oz mushrooms, sliced
• 1 small onion, sliced
• 1 clove garlic, minced
• 4 slices Swiss cheese, sliced thick
• 2 tbs olive oil
• 1 tbs butter, unsalted
• 1-2  tsp Seasoning salt
• salt and pepper

Prepping the Mushrooms and Onions

Heat a skillet over medium/high heat.

Add the oil and butter to the pan.  Add the onions and garlic.  Slowly cook until they start to turn translucent.  Roughly, 5 minutes.

Add the mushrooms and season with salt and pepper.

Continue to cook until the mushrooms have released all of their moisture. Roughly, 10 minutes.

Reduce the heat to low and keep until ready.

Making the Burgers

Preheat your grill to medium/high heat.  Make sure to set a zone for indirect cooking.

Take the meat and form 4 quarter pound patties.  Season both sides lightly with seasoning salt and place on the grill over medium/high heat.

Cook until you have almost reached your desired temperature.  This will vary based on the meat, patty thickness and exact grill temperature.

When your burgers are almost cooked, move them to indirect heat and add the mushrooms and onions to the patties.

Then top with a slice of Swiss.  Close the lid and let the cheese melt.  Roughly, 1 minute.

Remove the burgers from the grill and place directly on the buns.

Top with your favorite toppings and enjoy.  My favorite toppings are mayonnaise (Dukes), tomato and lettuce.

These burgers were fantastic.

My Mom loved it, so I hope you get a chance to try them.