Mushroom And Swiss Hamburger Recipe

It doesn't get more classic than a mushroom and Swiss hamburger, and nothing proves that better than its decades-long popularity on restaurant menus. Rich, caramelized mushrooms are piled high on top of melty Swiss cheese and a thick, juicy beef patty. There's a reason this particular combo is so appealing: The mild, nutty-sweet cheese is a perfect match for umami-packed, salty mushrooms. Put them on top of a classic beef hamburger patty and you have a meal sure to please every palate.

So what takes this particular recipe over the edge? Well, we caramelize and cook the mushrooms using beer, creating an extra-flavorful, super-soft mushroom topping. In this recipe we will also show you how to mix and grill the perfect pub-style patty for an irresistibly thick and juicy burger. Simmer the mushrooms in lager while shaping and grilling your burger patties, and you'll have dinner ready in under 20 minutes. Restaurant-quality burgers on a weeknight? Yes, please!

The key to crafting a really delicious burger is simply choosing the right ingredients. If you're like us, you automatically choose the leanest ground beef at the grocery store –- but for burgers, opt for the opposite: higher fat content in your beef will result in a juicier, more flavorful burger. Just add salt, pepper, and a splash of Worcestershire sauce to 70% to 85% lean ground beef, and you'll have the perfect pub-style hamburger.

For a mushroom and Swiss burger, you'll want deeply browned, juicy mushrooms, so in this recipe we caramelize them with a splash of our favorite beer. You can use any light- to medium-bodied ale or lager; we love a lager for its sweet, smooth taste and mild flavor. If it's wintertime, you might even choose a porter for a deeply rich taste. And if you don't drink, or are gluten-free? You can substitute nonalcoholic and gluten-free beers, or use beef broth instead.

Just like onions, mushrooms can be caramelized if cooked low, slow, and with a little bit of butter and sugar. In this case, our sugar is in the beer, as is the rich flavor the mushrooms will absorb. Start by cooking the mushrooms as usual, in a skillet with melted butter, then add the beer as the mushrooms darken. Turn the heat to low and cook slowly until all the beer is absorbed and the mushrooms are impossibly soft and buttery.

These burger patties are thick, juicy, and simple, and the trick to getting them just right is to form equal portions of beef into oval patties without overworking the meat. Season a pound of beef, split it into four equal portions, then work each into a thick oval until just formed, without any cracks or gaps.

Because burgers cook quickly, you'll want to start with a piping hot grill (or cast-iron skillet) to achieve that crispy crust on the outside of the cooked patty. If using a skillet, heat over medium heat until very hot, then add the patties (working in batches as needed) until seared on either side and browned through. For some pink in the middle, or medium, this will only take 3 to 4 minutes per side. Once flipped, add the Swiss cheese and let it melt.

Place your cooked cheeseburger patty onto the bottom bun — brioche is a great burger bun pick here — then pile on the mushrooms, then sandwich the build under the top bun. Serve alongside a classic side of french fries and perhaps a generous portion of roasted garlic aioli. For a lighter side (the burger is pretty extreme, after all), try swapping the french fries for sweet potato fries, or opting for a leafy green salad instead. If keeping leftovers, store cheeseburger patties and mushrooms in an airtight container and reheat in the microwave until warmed through.