Monday, November 18 2013, 08:03 AM MST
Grilled Mushroom and Swiss Burger
As Aired on October 31, 2013
Recipe Courtesy Chef Victoria Topham, Petite Feast
1 1/2 lb ground chuck (85% lean)
1 tsp kosher salt
2 tsp freshly ground black pepper
1 tbsp garlic, minced
1 oz dried mushrooms
1 tbsp Worcestershire sauce
1/2 lb mushrooms, thinly sliced
1 onion, thinly sliced
olive oil pan spray
4 whole wheat hamburger buns
4 slices Swiss cheese
1. Process the dried mushrooms in a food processor or clean coffee grinder and place in small bowl. Cover processed mushrooms with just enough boiling water to cover. Set aside
2. In a large bowl, combine ground beef, salt, pepper, and Worcestershire. Mix gently with your hands taking care not to over mix.
3. Strain mushroom mix through a fine mesh strainer taking care to leave the solids behind. Add ground mushrooms and 2 T of the liquid to beef mixture. With a light touch, blend the mushrooms and liquid into the beef.
4. Shape into 4 patties that are about thick and a little larger than the diameter of the buns and refrigerate.
5. Preheat grill to medium-high. While grill heats, saut sliced mushrooms and onions in a large saut pan lightly coated with olive oil pan spray. You may need to add a water to prevent sticking. Lightly season with salt and pepper. Set aside.
6. Grill burgers: Spray burgers lightly with olive oil pan spray and place on preheated grill. Cook for 3-4 minutes, undisturbed, flip and cook for 3-4 additional minutes. You want to get a good sear on the burgers so resist the urge to flip and press on them as that will cause the beef to dry out. Cook to an internal temperature of 160.
7. Toast buns and top burgers with Swiss cheese in the last minute of cooking.
8. Assemble burgers on buns and top with sauted mushroom onion mixture.
(Copyright 2013 - Sinclair Broadcasting Group)