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Swiss mushroom burgers
A show-stopping gourmet burger filled with delicious cremini mushrooms, and Swiss cheese.
YIELDS
4
Ingredients
- 227 g cremini mushrooms, sliced
- Salt and black pepper
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1/4 teaspoon Herbes de Provence or Italian seasoning
- 454 g lean ground beef or plant-based meat
- 2 teaspoons olive oil
- 4 burger buns
- Dijon mustard
- 1 cup (approximately 100 g) Gruyere or Swiss cheese, grated
- Mayonnaise
- Arugula or lettuce
Directions
- Heat a large cast iron or non-stick skillet over medium-high heat.
- Add the mushroom to the dry skillet and season with salt and pepper. Cook for four to five minutes to allow the mushrooms to release some of their moisture and cook down. Add in the butter, garlic, and herbs, turn the heat down to medium, and continue to cook for two to three minutes. Remove the mushrooms from the pan and set aside.
- Turn the heat under the pan up to medium-high and divide the ground beef or plant-based meat into four equal pieces. Shape each into a ball and season the outside with salt and pepper. Add the oil to the skillet as well as the meatballs then, using a spatula, squash down into patties. Cook for three to four minutes per side or until golden and cooked through.
- Remove the burgers from the pan and turn off the heat. Add the bottom buns into the pan then top with a little Dijon mustard and the burger patties. Divide over the mushrooms and cheese. Turn your broiler on to high and broil to melt the cheese and reheat the mushrooms.
- Spread the top buns with mayonnaise and dress the burger with arugula or lettuce before sandwiching together and digging in. Enjoy!
