Is there anything better than a good burger? Okay yes… there are some things, but on the rare occasion that we actually make beef burgers (vs. turkey or salmon) they are such a huge treat. Whether you lay them on a bed of greens or perched on a toasted onion roll they are amazing. Top them with a slice of nutty pungent Swiss cheese, sautéed mushrooms, and a couple of strips of crispy bacon…. Mushroom Bacon Swiss Burgers = WINNING!!
To me the sautéed mushrooms take this burger from great to exceptional. Of all the many fresh herb tips I’ve learned, one thing is for certain…..mushrooms love Thyme almost as much as we do. For now we still have fresh thyme growing in our garden, but when winter comes we will use our Herbed Butter Ice Cubes to make these mushrooms sing.
For us, fresh ground beef only needs a pinch of salt and pepper, so this post is mostly dedicated to making amazing sautéed mushrooms. Just like we love caramelized onions, caramelizing mushrooms brings out their rich deep flavor. First, never put mushrooms under running water (makes them soggy), simply use a barely damp cloth or soft brush to clean them. Trim the stems, then slice them about 1/4″ thick so they keep their personality. Heat your saute pan to high and add the canola oil, bringing it to the smoking point before tossing in your garlic and shallot. Quickly stir those for a minute until the shallot softens (keep stirring so the garlic doesn’t burn). Then add the mushrooms and scallion and toss or stir until the mushrooms are golden brown. Remove from the heat then add the thyme and butter. Season with salt & pepper.
I’m not completely sure where I gained all of my cooking knowledge, but this 100 Greatest Cooking Tips article by Food Network is a good start.
- 1 lb. fresh ground beef
- salt & pepper
- 2 Tbl. canola oil
- 1 garlic clove, minced
- 1 shallot, thin sliced
- 8 oz. button mushrooms, sliced
- 1 scallion, thin sliced
- 2 sprigs fresh thyme, leaves only chopped
- 1 Tbl. butter
- sea salt & fresh cracked pepper
- 4 slices bacon, cooked crisp
- 4 slices Swiss cheese
- Form ground beef into 3 patties, pressing down in the center (they puff when they cook).
- Season with salt & pepper.
- Grill over medium high heat, turning once.
- Using instant read meat thermometer, remove from heat 5-10 degrees ahead of desired doneness.
- Cover and rest for 5 minutes (burger will continue to cook).
- Heat skillet to high heat and add oil.
- Allow the oil to come up to temp, then add garlic and shallot stirring quickly for 1-2 minutes until the shallots soften.
- Add the mushrooms and scallions and toss until the mushrooms caramelize and brown.
- Remove from the heat and add the butter and thyme.
- Season with salt & pepper.
- Place burger on favorite bun or bed of greens.
- Top with 2 slices of bacon and a generous spoonful of sautéed mushrooms.
- Top with slice of Swiss cheese.
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