Mushroom-Swiss Hamburger
Oct 23, 2024
In March of 2019 I posted the story of our discovery of the Low-Country Boil, and our ill-fated attempt to have a "spontaneous" weekend in Savannah, Georgia. In retelling the tale of my irritation with what we found in that fair city, I neglected to mention the one really positive thing we took from there: to wit, Mushroom and Swiss Cheese Hamburgers.
We arrived hungry, but getting into a restaurant in that town, at that time, would have been just as difficult as finding a hotel room; so we settled for the nearest Burger King drive-through window. As it happened, the chain burger store was conducting a marketing test for this new way of dressing the burger. On impluse, we decided to try them out, and we decided that we liked them... a lot!
I'm not sure how the test marketing came out, overall, and I don't often patronize Burger King, but I haven't seen this item on their menu since the one time in Savannah. Given that we like to have these sandwiches on a recurring basis, I felt that it behooved me to develop a workable recipe.
This recipe will not teach you how to cook a hamburger. We start with a cooked hamburger patty, whether grilled, griddle-cooked, or pan-fried; whatever your favorite cooking method happens to be. However you decide to cook your burger patty, USDA health guidelines indicate that you should cook it to an internal temperature of 160℉.
Suggested Equipment:
- Fry pan (for mushrooms)
- Common kitchen implements and measures
Ingredients:
| 1 - 2 | ea1 | Hamburger patty | |
| 1 | ea2 | Sandwich roll (your favorite) | |
| 1 | slice2 | Swiss cheese ( or Jarlsberg) | |
| 2 | Tbs2,3 | Aioli sauce (commercial or home made) | |
| 1 | ea4 | Mushroom, 4 oz can | |
| 2 | Tbs | Cooking oil | |
| 1 | tsp | Worcestershire sauce |
Directions:
The directions assume that your hamburger patties are already cooked, and remain hot. The raw hamburger patties should be 85-90% lean; too little fat will rob the end product of all flavor.
The credit for the actual order of assembly goes to My Honey. She felt that assembled this way, the cheese would partially melt and "glue" the sandwich together. It works.
Open the hamburger buns and optionally, toast them. Leave the open buns resting, cut face up on your plate.
Measure the oil and Worcestershire sauce into the fry pan, and bring up to cooking temperature.
Drain the mushrooms and add them to the fry pan. Sauté gently.
When the mushrooms are ready, spread aioli sauce over the cut faces of each hamburger bun.
Add sautéed mushrooms to the cut face of the top of the bun, then layer a slice of the cheese on top of that.
If you haven't already cooked the burger patty, do so now, using your choice of cooking method.
Add the hot hamburger patty on top of the cheese, and cover with the bottom of the bun.
Give it a few minutes for the heat to work its magic, then turn the sandwich over and proceed to feast!
This recipe has worked very well for us many times since we had that first mushroom-swiss burger in Savannah.
Catagories: Beef, Sauces, Sandwiches