Mushroom Swiss Burger lovers, this is for you! Grill these classic melty-good burgers with a twist in the recipe that takes them from good to great.
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“Hey dad, do you want to come over for lunch? We’re making mushroom burgers.” Radio silence. That’s weird. Usually, an invitation for free food and the company of his firstborn is met with gleeful enthusiasm.
In the old days, “mushroom burger” simply meant a hamburger with lots of mushrooms on it. Nowadays it usually refers to a burger where a portobello mushroom takes the place of the patty.
There’s nothing wrong with that, but my father didn’t want it. A grilled beef patty with melted Swiss and topped with sautéed shiitake and onions? hard to resist
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So this one was a big hit with my dad and by the way with my mom too. The things that set it apart from your typical retro mushroom burger are the dried mushroom powder that’s mixed into the ground beef, which intensifies the mushroom flavor, and the use of shiitakes for the topping, which are very flavorful mushrooms.
You can simply omit the dried mushrooms if you don’t have any on hand, and you can easily substitute button mushrooms or other mushrooms for the shiitakes if you like.
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Check out this Grilled Mushroom Beef Burger recipe
What dried mushrooms work best in mushroom swiss burgers
Any usual dried mushrooms are suitable for this recipe. Many mainstream grocery stores have at least one of these varieties.
- Dried shiitake
- Dried porcini mushrooms
- Dried Morels
- Dried black trumpets
- Dried Mixed Mushrooms
For a good price, try an Asian market, especially for dried shiitake.
No BBQ? No problem. How to fry burgers in a pan
Yes, you can put the pre-made patties in a pan and pan fry them, but follow this trick for the best fried burgers.
- Preheat a heavy skillet – cast iron works best – over medium-high heat.
- Drizzle some olive oil into the pan.
- Instead of forming the burger patties, add one-quarter to one-third pound balls to the mixture, one at a time.
- When the beef starts to sizzle, place aluminum foil on top, then using a smaller skillet or skillet, mash the beef into a patty.
- Repeat with other portions.
- Cook as described in step 5, only on the stovetop instead of the grill.
Note: If the pan isn’t big enough to cook all the burgers at once, cook them in batches. When you put the burgers in the pan, they will be steamed instead of fried.
Perfect side dishes for mushroom Swiss burgers
- Black Bean Salad
- Oven Baked Sweet Potato Fries
- Napa Cabbage Picnic Salad
- Homemade Ginger Ale
- Caramel Brownies
From the editors of Simply Recipes
Swiss burger with grilled mushrooms
We crave fresh shiitake mushrooms to top the burger, but only because they’re so much tastier than regular button mushrooms. Feel free to use any mushroom you like – buttons, cremini, morels, etc. You’ll need to trim off the hard stems of shiitakes, but you can use the stems of other mushrooms.
Although this recipe requires the use of a grill, you can simply roast the burgers on your stovetop. I would recommend using a large cast iron skillet for frying.
ingredients
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1 lb ground beef (for juicy burgers 80/20 is good)
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1 ounce dried mushroomssuch as porcini mushrooms or morels
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2 teaspoon Worcester sauce
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1/2 teaspoon kosher saltor more to taste
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1/2 teaspoon fresh ground black pepper
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1/2 lb Shiitake mushroomsstemmed and cut
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1 big Onionthinly sliced
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2 tablespoon Extra virgin olive oil
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Kosher salt
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4 to 6 slices Swiss cheese
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Hamburger buns
special equipment
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food processor or a clean coffee grinder
method
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Process the dried mushrooms:
In a food processor or clean coffee grinder (grind some raw rice to remove coffee grounds), grind the dry mushrooms until they are a powder. Remove any large pieces of mushroom that haven’t been crushed, a few small pieces are fine.
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Make the burger mix:
In a large bowl, using your clean hands, gently mix together the meat, salt, mushroom powder, black pepper, and Worcestershire sauce. Mix just until mostly combined. Do not overwork the meat mixture or it will become tough and meatloaf-like.
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Shape meatballs:
Shape the meat into 3 to 4 patties, using about 1/4 to 1/3 pound per patty, creating a slight indentation in the center of the patty (this will help keep the patties fairly flat while cooking since the sides tend). pull together more than the middle).
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Prepare the grill
Prepare your grill for high, direct heat. Place a cast iron skillet on the grill grate to heat with the grill. (Alternatively, heat the pan on the stovetop over high heat.)
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Fry the mushrooms, then the onions:
When the pan is hot enough that a drop of water sizzles on contact, add the mushrooms and dry sauté until they release their water, about 2-3 minutes.
Add the onions and olive oil, mix and continue to sauté over high heat for 1 minute. Season with salt and cook until the onions soften and start to brown. Remove the pan from the heat and place the mushrooms in a bowl.
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Grill burgers:
Place the patties over high, direct heat and cook between 5 and 8 minutes per side, depending on the thickness of the burgers and how hot your grill is, to the desired doneness.
How long to cook burgers on the grillCONTINUE READING:
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Add cheese:
When the burgers are almost done, layer the Swiss cheese on top and let the cheese melt.
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Grill buns:
Brush the burger buns with a little olive oil and roast them on the griddle or grill for about 1 to 2 minutes.
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Assemble Burger:
Place a burger on a bun and top with the sautéed onion and mushroom mixture.
| nutritional information (per serving) | |
|---|---|
| 359 | calories |
| 25g | Fat |
| 14g | carbohydrates |
| 21g | protein |
