Mushroom Swiss burgers
Juicy burgers under a pile of garlicky browned mushrooms and melted Swiss, a steakhouse burger from your own skillet.
- 35 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.78 a serving
- 530 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 8 oz baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp Worcestershire sauce
- 1 lb 85/15 ground beef
- 4 slices Swiss cheese
- 4 hamburger buns
From your pantry
- 1¼ tsp salt, divided
- ½ tsp black pepper
Each serving has about 530 calories, 33 g protein, 28 g carbs and 32 g fat, and costs about $2.78 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No 85/15 ground beef? 90/10 ground beef works.
Steps
Tap an underlined word for a quick explanation.
Wipe the mushrooms clean with a damp paper towel and them. the garlic.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
the butter in a large over medium-high, add the mushrooms, and cook 6 to 8 minutes, stirring only now and then, until browned and their liquid is gone.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Dolly’s tip: Hold the salt until they’re brown. Salt pulls out water, and wet mushrooms steam instead of browning.Stir in the garlic, Worcestershire and ¼ teaspoon salt for 1 minute, then scrape the mushrooms into a bowl.
Medium-high heat
Divide the beef into 4 pieces and shape each into a patty ¾ inch thick, with a shallow thumb dent in the middle. Sprinkle both sides with the rest of the salt and the pepper.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Cook the patties in the same over medium-high 4 minutes without moving them, until a crust forms.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min
Flip, pile the mushrooms on top of each patty, lay a slice of Swiss over them, and cover the pan. Cook 3 to 4 minutes, until the cheese and the burgers read 160°F.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Medium-high heatTimer: 3 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Slide each burger onto a bun and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
