Easy Mushroom Swiss Burgers Food

GOURMET BACON, ONION, AND MUSHROOM BURGERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon strips on paper towels, reserving 1 tablespoon of grease in the skillet. Chop bacon into large chunks.
• Saute onion and mushrooms over medium-high heat in the same skillet until golden brown, about 8 minutes. Add wine and reduce heat to medium, stirring frequently, until wine reduces by half, about 5 minutes. Remove onion mixture from heat.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Place hamburger buns on grill until lightly toasted, 2 to 3 minutes.
• Shape ground beef into 8 patties. Sprinkle salt, garlic powder, and ground black pepper over patties.
• Cook patties on the preheated grill until browned on one side, about 6 minutes. Flip patties, top each with one slice of cheese and continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Transfer burgers to toasted buns. Place some of the onion mixture on top using a slotted spoon. Add chunks of bacon.

MUSHROOM SWISS BURGER

Steps:

• Preheat grill over medium heat. Form hamburger into four even patties. Then season each patty with about ½ tablespoon of the steak seasoning.
• Cook a batch of sautéed mushroom and onions and then set aside.
• Add patties to grill. Grill for about 8 minutes on one side, then flip and grill for about 6-8 minutes on the other side or until cooked through. Top with a slice of Swiss cheese and let the heat from the grill melt the cheese.Finally, remove patties from grill. Place each patty onto a brioche bun, top with sautéed mushrooms and onions, and then serve immediately. Enjoy!

IMPOSSIBLY EASY MUSHROOM-SWISS TURKEY BURGER PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook turkey, mushrooms and green onions over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Stir in seasoning, and spoon into pie plate. Sprinkle with 1/2 cup of the cheese.
• In small bowl, stir Bisquick™ mix, milk and eggs with fork or whisk until blended. Pour into pie plate.
• Bake 22 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; let stand 5 minutes. Sprinkle with more green onions, if desired.

COPYCAT HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• Heat up oil in a skillet & saute onions until translucent.
• Add 1 package or 8 ounce of mushrooms & saute briefly.
• Deglaze with red wine & reduce briefly.
• Season with salt & pepper and adjust accordingly. Set aside the mushrooms to cool down completely.
• Mix the mushroom soup, the remaining 1 package or 8 ounces of mushrooms, and Worcestershire sauce together. Let it simmer on low heat and then set aside.
• Preheat your flat griddle & grease it accordingly.
• In another mixing bowl, mix the MSG or flavor enhancer, garlic salt, and ground pepper together. Set aside.
• Combine the ground beef with the cooled mushrooms & mix until evenly incorporated. Add 1 tablespoon of prepared seasoning mix to taste.
• Divide your ground beef into 6 ounces portions & shape these into hamburger patties. You can wrap these patties in thin plastic film to keep its shape.
• Grill your patties & season both sides with the seasoning mix.
• Toast your hamburger buns onto the griddle.
• Place your burger on top of the bottom half of the bun, add 1 tablespoon of the mushroom mixture & cover with the top bun. Repeat for the rest of the patties.
• Serve the burger with a side of roughly 1 cup potato fries per serving.

SWISS MUSHROOM BURGERS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
• Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
• Olive oil: Drizzle with olive oil.
• Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
• Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
• Toast buns: Place split buns in the oven at the same time - to lightly toast.

HARDEES MUSHROOM AND SWISS BURGER

Steps:

• Mix the first three ingredients together, put on low heat and let simmer.
• Mix the Accent, Lawry's and pepper together and put in a shaker.
• Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse!
• Put patty onto a bun, then the swiss, then the sauce and you're done.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

EASY GRILLED MUSHROOMS FOR MUSHROOM SWISS BURGERS

Steps:

• Slice mushrooms and put on a large piece of foil. Dot with butter and sprinkle with garlic powder. Fold and seal the foil and place on grill with your burgers, turn many times durning cooking. Be careful taking off grill and serve alone or on mushroom swiss burgers

MUSHROOM SWISS BURGER RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Cut the tops off of the whole heads of garlic to expose the garlic cloves. Place on sheet of aluminum foil, and drizzle garlic bulbs lightly with olive oil. Season with salt and pepper, and then wrap the foil around the garlic to create a tight pouch. Place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Then squeeze the pulp from the skins. You will need about 1/3 cup of garlic.
• Combine roasted garlic, mayo, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce, and some salt and pepper in a food processor. Pulse a few times until the ingredients are well combined. Refrigerate to allow for the flavors to combine.
• Slice 8 oz of baby bella mushrooms, a quarter inch thin.
• Heat a tablespoon of olive oil and tablespoon of butter in a medium skillet over medium heat.
• Place the mushrooms in the pan; stir and toss to coat in the oil.
• Season with a bit of salt. This will help it release moisture.
• Continue stirring and cooking the mushrooms until they've released most of their moisture and are golden brown, 10-15 minutes.
• Remove from heat and set aside.
• Heat a 1/2 tablespoon of clarified butter, aka ghee, in a skillet over medium heat, buns sliced side down. Use a spatula or turner to lift the buns and remove them from the pan when they are golden brown.
• Form the burger patties by using a patty press if you have one. Otherwise, form the patties loosely with your hands, being careful not to press them too tightly. Put a thumbprint in the center of each patty to allow for more even cooking. Just prior to cooking, season the patties with salt and pepper.
• Heat a large heavy bottom pan such as a cast iron skillet on medium-high heat. Place the patties seasoned side down in the pan, then seasoned the other side of the burger with salt and pepper.
• Cook the burgers on the first side for 3-4 minutes. Flip the burgers when they turn gray halfway up the burger and continue cooking another 3 minutes. You may need to reduce the heat to medium if your pan is getting too hot.
• At this point you'll want to take the burger's temperature and keep flipping it. When it gets within 150ºF, add the cheese slices to the burgers. It should only take about a minute before they are done. If you need to rapidly melt the cheese, you can cover the skillet with a lid or round baking sheet. Cook to 165°F. Remove the burgers to a plate and loosely tent with foil for a few minutes.
• Assemble the burgers by smearing some of the aioli on the buns. Place a patty on the bottom bun, then the caramelized onions, mushrooms and top bun. Enjoy!

MUSHROOM SWISS BURGER

Steps:

• In a large stainless steel skillet, add the butter and the onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
• Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
• You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season to taste with salt.
• Deglaze the onion pan. Melt the butter in the skillet and add the mushrooms.
• Let them cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add the garlic and saute for about a minute, then season to taste with salt.
• Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It's okay if the edges aren't perfectly round. Use your thumb to press an indent into the center of each patty, then sprinkle both sides with burger seasoning.
• Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add the cheese for the last 2 minutes of cooking.
• To assemble, spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.

SWISS MUSHROOM BURGERS

Steps:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.