Mushroom Swiss Burger
Thick sliced mushrooms with swiss cheese on a quarter pound burger patty.
Ingredients
- 1 lb ground beef 80/20
- Montreal steak seasoning
- ½ lb thick sliced white mushrooms
- 1 tablespoon butter
- 1 clove garlic minced or pressed
- ¼ cup Parmesan cheese
- 1 tablespoon Worcestershire sauce
- 8 slices Swiss cheese
- 4 brioche hamburger buns
- Garlic aioli Kraft
- Small amount of cooking oil
Instructions
- Form the patties – Form the beef into 4 patties, slightly wider than the buns. Season both sides with Montreal steak seasoning (or seasoning of choice — salt and pepper is fine).
- Preheat the griddle – Preheat the griddle to about 400°F. While it heats, add the mushrooms to the griddle with a little oil and start cooking them.
- Cook the mushrooms – Cook the mushrooms for about 4 minutes as they begin to release their water.
- Cook the burgers – Once the griddle reaches 400°F, place the burgers down. Cook for about 4 minutes, then flip.
- Add butter and garlic to the mushrooms – After flipping the burgers, add the butter and garlic to the mushrooms and continue cooking them for a few more minutes while the burgers finish.
- Finish mushrooms and melt the cheese – While the burgers finish cooking, toast the brioche buns on the griddle. Add the Parmesan cheese and Worcestershire sauce to the mushrooms and stir to combine. Place 2 slices of Swiss cheese on each burger and melt.
- Assemble the burgers – Spread garlic aioli on the toasted bun, add the burger, then top with the steakhouse mushrooms. Serve hot.