Gimme some meat! I love this combo…
Mushroom Swiss Burger!
I know that many of you might not be meat eaters, so forgive me for my indulgence here. I do love a great piece of meat and when you call that piece of meat a burger, I’m in my happy place.
There really is no mystery to it, use the best quality meat you can afford, round it up into a nice sized hamburger patty and throw it on a smokin’ grill. The grill being probably one of the most flavorful ways to prepare any kind of food. I love the smell of the grill too, and if I saw a kitchen scented candle with the scent BBQ or Smokin’ on it, I would buy it!
For me the smell of a BBQ equates to great memories and brilliant food.
So this is my take on how to have a successful BBQ:
- Use quality meat!
- A HOT Grill.
- Flavor the meat with simple seasonings….you don’t need to go overboard. If the meat is a good quality, then you don’t need to cover up the taste.
- Don’t forget to have an array of toppings and condiments and if I’m invited, MUSTARD!
- Have a fire extinguisher handy if you or the BBQ King/Queen has absolutely zero sense of fear of playing with matches. Might want to have the asbestos suit on hand as well.
- Make it a family affair, enjoy your cookout with friends and family and get everyone to chip in and simply have fun.
I’m big on using either Worcestershire sauce or Liquid Smoke to flavor my hamburgers. It just gives it a bit of an edge that is hard to beat and so simple.
Now as big of a fan as I am for mustard on my hamburgers…it’s a no go for this flavor combination. Instead I love to use an easy to make Garlic Mayo which adds a lovely zing! I like my mushrooms and for me, it’s a must that they be gussied up. These little wonders are also tasty over a steak, to top off your baked potato or even to pile high on a crusty piece of bread.
Now go get that grill smokin’!
- 1 lb Ground Beef (I use Ground Chuck - 1/4 lb per hamburger patty)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Garlic Powder
- 2 tsp Worcestershire sauce (or Liquid Smoke if you prefer)
- 1 Tbls Olive Oil
- 1 Tbls Unsalted Butter
- 2 cups baby bella Mushrooms or your favorite brown mushrooms, sliced
- 1/2 tsp Salt
- Splash of White Wine
- 2 tsp fresh Thyme (leaves only)
Garlic Mayonnaise (Optional):
- 2 cloves Garlic crushed
- 1 cup Mayonnaise
- 4 slices Baby Swiss cheese
- 4 Hamburger Buns
- Clean, Grease and Preheat Grill.
For the Mushrooms:
- In a large skillet, heat on medium high and add the Olive Oil and Butter. Once the Butter has melted, add in your sliced Mushrooms and salt and sweat the Mushrooms until they start to softened.
- Add in the splash of Wine and sprinkle over the Thyme leaves and continue to saute for another minute. Set aside until ready to use.
For the Hamburgers:
- In a large bowl, using your hands, mix together Ground Beef, Salt & Pepper, Garlic Powder and Worcestershire sauce or Liquid Smoke until well combined.
- Form 4 patties that are about 1/2 inch thick (can use a patty press for ease or get your hands in there and free form by hand).
- Pop on the hot grill and grill for about 5 minutes on each side.
- Top with a slice of Swiss cheese and let melt.
For the Garlic Mayo:
- Mix together the Mayonnaise with 2 crushed Garlic cloves and keep refrigerated until ready to use.
- Simply top the bottom half of bun with a juicy hamburger patty (cheese already melted on), add a generous helping of Mushrooms. If using the Garlic Mayo, spread on the top half of the bun and place on top.
Can use regular Mayo in place of Garlic Mayo if you prefer or omit completely.If you prefer not to use the wine for the Mushrooms, you can add a splash of vegetable stock or water instead.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.