It is no surprise that we love burgers in this house. We love them grilled or pan-fried. They are so versatile and you can make them in so many different ways, even wrapped in lettuce. However you like your burger, they are so delicious.
I am going to share with you another style of burger that we love. The swiss mushroom burger. So grab your pan or light that grill, we are making more burgers.
1 tbsp avocado oil
1 large onion – thinly sliced
1 tsp sugar
salt and pepper – to taste
1 lb ground beef
1 1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
2 tsp worchestershire sauce
1/4 tsp liquid smoke
Swiss cheese slices
8 oz mushrooms – sliced
Toppings of choice
- In a bowl combine the ground beef, garlic powder, onion powder, salt, pepper, worchestershire sauce, and liquid smoke. Mix well and cover with plastic and let stand for about 10-15 minutes.
- In the meantime, in a large skillet over low heat, add the oil, onion, sugar, salt, and pepper. Cook on low for about 15 to 20 minutes or until carmelized and golden brown. Add the mushrooms to the onions and cook until the mushrooms are tender. This should take about 10 mintues or so. Remove to a bowl. Set aside.
- Seperate the meat into 4 equal pieces. Shape the meat into a ball shape and set aside.
- In a large skillet over medium heat Place the meat in the pan and press down with a small skillet or a meat press until they are thin in size.
- Let the patties cook until they are no longer pink and cooked through, flipping once to cook the other side. When the patties are almost done place a slice of swiss cheese on the patties to melt. Can top with the other patty to make a double patty. Remove to a plate.
- Add any toppings or sauce that you like on your burger and then add the meat patty and top with the mushroom and onion mixture. Add some greens if you like and top with the top bun.
Serve with fries or a side salad.
- If you want to make double patties then double the amount of meat. Instead of using 1 lb of beef you will need to use 2 lbs of beef. ( or ground chicken/turkey)
- If you are going to grill these on an outside grill then you may not want to make them thin as they may stick to your grill grates. If you are making them on a flat top grill you can make them more thin in size.
- I always start the onions first as they take the longest to cook. I then cook the patties right before adding the mushrooms to the onions so everything is pretty much done around the same time. Then just assemble as desired.
- You can also leave the bun out entirely and wrap these burgers in lettuce leaves for a more healthier option.
- You don’t have to let the meat sit for 10 to 15 minutes if you do not wish to do so. I find that letting it sit helps activate that liquid smoke flavor in the meat and it marries a bit better and becomes more flavorful.