This mushroom Swiss burger has a secret twist- where are the mushrooms? Tucked inside with the moist juicy beef.
Mushroom Swiss Burger
By Sue Lau | Palatable Pastime
Welcome to Burger Month 2019 sponsored by Girl Carnivore! Recipe and photos contained within are my own, but all the fun giveaway info comes from the event.
It’s burger month and that means every blogger on earth will be posting a burger recipe or three. I mean, really. How many ways can you think of to make a burger? *laughs* My answer to that is…how much time do you have? I could talk burgers all night, and well into next week.
And what better way to put together your yummiest burger than with a burger prize pack? Be sure to enter using the rafflecopter link below..
1 winner will be drawn for every week of burger month! (click the link below to enter)
Mark your calendar and join us for a wild evening of Burger chit-chat!
I mean, like I said, I could talk burgers all week, but your best chance to nail me down on the topic is at a Twitter party, where I just can’t keep my mouth shut about burgers (unless I have a burger in it).
My first burger of the month (I will be posting two) is for a Mushroom Swiss Burger.
I love mushrooms! And I love burgers! But usually when you put those two together, you will find me wandering off to nibble on something else. Oh my, but WHY?
You see, I just hate it when the sliced mushrooms escape and fall on me with bits and bobs of steak sauce or mustard or whatever else stains you.
What’s The Secret?
But I have a secret recipe here, and that secret is that the mushrooms become secret…you know I locked them up into the meat so they won’t escape while eating this yummy sandwich.
Now don’t worry–this isn’t some funky-assed bread crumb filler that leaves your burger tasting more like meatloaf.
Actually, the mushrooms fit right in, and even serve to make the meat very juicy and moist–so if you are one of the heathen that dries out a burger from overcooking it, this will save your life. I really don’t think it’s possible to dry this one out.
Which gives you a little extra room, especially if you are grilling this to give it a little char. Because char is good!
Or if you make this indoors on a particularly rainy day as I did this one—that’s fine too. Your kitchen will be smelling marvellous all day long.
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Mushroom Swiss Burgers
- 4 ounces Crimini mushrooms
- 12 ounces ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 4 ounces Swiss cheese sliced
- 3 burger buns toasted
- assorted condiments
- Pulse mushrooms in a food processor until minced or do by hand.
- Mix mushrooms with beef and shape into patties.
- Cook in skillet or grill to desired doneness.
- Serve on toasted buns with cheese and desired condiments.
A huge thanks to the #BurgerMonth sponsors for the Ultimate Burger Grilling Giveaway: Cabot Cheese, Char-Griller Grills, Crow Canyon Home, Porter Road, Melissas Produce, Red Duck, Spiceology, & Western BBQ