Is there anyone who doesn’t like a juicy burger? I don’t often cook burgers at home because there are so many places to get great burgers, but when I do, I love for them to be drowning in mushrooms.
I think mushrooms taste best when sautéed in butter with a splash of Worcestershire Sauce and a sprinkle of dried thyme. They taste so good, I could almost skip the burger and just eat a plate of mushrooms. Mushrooms must be cooked until most of the water has evaporated and they are nicely browned.
If you’re eating low-carb, these burgers are so flavorful, they could easily be eaten without the bun. Just serve on a bed of green leaf lettuce and have a burger salad.
More burger recipes
Mushroom Swiss Burgers
- 8 ounces of white mushrooms, sliced
- 1/2 sweet onion, sliced
- 2 tablespoons butter
- 1 tablespoon Worcestershire Sauce
- 1/4 teaspoon thyme
- 1 pound ground chuck
- 1 teaspoon Worcestershire Sauce
- salt and pepper to taste
- 4 slices swiss cheese
- 4 buns
- Dijon mustard
- green leaf lettuce
- Heat butter in large skillet over medium-high heat and saute the mushrooms and onions for 7-8 minutes, or until nicely browned. Add 1 tablespoon Worcestershire and thyme to pan. Stir to combine and remove from heat.
- Place ground chuck in a medium bowl and add 1 teaspoon Worcestershire sauce and salt and pepper to taste. Use your hands to mix and shape into 4 patties.
- Spray grill or grill pan lightly with cooking spray and heat over medium-high heat. Place burgers on grill and cook 4 to 5 minutes. Flip and cook about 3 more minutes, add cheese and cook until desired degree of doneness.
- Spread dijon mustard on bottom of each bun, top with lettuce and burger patty. Pile mushroom-onion mixture on top.
Yield: 4 burgers