Recipe: Mushroom Swiss Burgers

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

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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

1. 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.
2. 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.
3. 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.
4. Spread dijon mustard on bottom of each bun, top with lettuce and burger patty. Pile mushroom-onion mixture on top.

Yield: 4 burgers