Rich Dahl
TVWBB 1-Star Olympian
Ran across a recipe on the net that I thought would be worth trying.
Turned out to be about the best burger we’ve ever had.
Here’s a few pictures of the cook, had to do it on the gasser under the covered patio for safety reasons. No rain but lighting everywhere.
During the day Barb made a peach pie for our desert.
Recipe below
Ingredients
Vegetable oil, for grill
6 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1/2 tsp. fresh thyme leaves, roughly chopped
1 tsp. minced garlic
3/4 lb. baby bella mushrooms
Kosher salt and freshly ground black pepper
1 1/2 lb. ground beef
4 brioche buns
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
1 c. baby arugula
Directions
Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside.
In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.
Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.
Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.
Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.
To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.
Turned out to be about the best burger we’ve ever had.
Here’s a few pictures of the cook, had to do it on the gasser under the covered patio for safety reasons. No rain but lighting everywhere.
During the day Barb made a peach pie for our desert.
Recipe below
Melty Grilled Mushroom Swiss Burger
Ingredients
Vegetable oil, for grill
6 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1/2 tsp. fresh thyme leaves, roughly chopped
1 tsp. minced garlic
3/4 lb. baby bella mushrooms
Kosher salt and freshly ground black pepper
1 1/2 lb. ground beef
4 brioche buns
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
1 c. baby arugula
Directions
Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside.
In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.
Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.
Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.
Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.
Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.
To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.
