I love mushroom and Swiss burgers. I discovered this recipe on The Food Network, and thought it was a good twist on my old favorite. Here, instead of piling on the cheese, bacon, and mushrooms, the ingredients are all stuffed into the middle. It is a great way to keep all of your toppings on the burger itself, instead of falling onto your plate. This is how we do it.
- 6 slices bacon, cut into bite size pieces
- 8 ounces cremini mushrooms, cleaned and sliced
- 2 pounds ground brisket
- 1 large shallot, diced
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
- 2 tablespoons Worcestershire sauce
- 4 ounces Swiss cheese, cubed
- 4 whole wheat buns
- 2 tablespoons canola oil
Preheat the oven to 400 degrees F
We usually use ground turkey for our home based burger adventures. However, when we do use beef, I like to grind it ourselves, so we know what is in it. Here, we used a brisket. This is a step you can skip if you buy it already ground at the store.
Place the bacon in a large saute pan and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and reserve 1 tablespoon of the bacon fat in the pan. Add the mushrooms and cook until caramelized, about 5 minutes. Set the mushrooms aside to cool in a bowl.
In a large bowl, combine the beef, shallot, black pepper, salt, and Worcestershire. Separate the mixture into 4 equal portions. Divide each portion into 2 separate patties.
Combine the cheese into the cooled mushrooms and bacon mixture. Note: It is important that the mixture is cooled so you don't melt the cheese before you cook your burger. Take 1 patty and top with 2-ounces of the filling. Place another patty on top and pinch around the edges to make sure that the filling is totally covered. Make the rest of the patties the same way.
Over medium-high heat, heat a large skillet with canola oil. Once hot, add the burgers and cook for 2 minutes per side. Place the pan into the oven and cook for 4 to 6 more minutes for medium burgers.
Remove from the oven and serve on a whole wheat bun.
Sweet potato tater tots and fresh corn make excellent sides, in case you looking for that little something extra to complement the dish.
Bonus idea: For an added twist, form your patties in muffin tins (this makes more of a meatloaf style entree). These turned out really well, and made portion control very easy. It is also very portable to bring to lunch with you the next day. This reheats very well.
As always, I would love to hear from you if you make this recipe. Enjoy!