As picky as the Hubby is, he loves mushrooms. He loves Mushroom Swiss burgers. I hate it when I take a bite and mushrooms go all over the place– usually landing right in the middle of my white shirt coated in ketchup. This generally sends me into a laundry-stain-panic. Well, NO MORE!! I’ll teach those pesky mushrooms. Plus, if you have kids, this is a sneaky way to get veggies into one of their favorite things. 😉
I dug out my handy dandy food chopper to chop the mushrooms. I learned the hard way that it is a very good idea to take the chopper apart and coat the blades and inner parts with PAM before chopping. Those little mushroom pieces are a bugger to get off later.
I like to boost my ground meat (beef, pork, chicken or turkey) with mushrooms in just about anything– meatloaf, spaghetti sauce, burgers, etc. Its healthy, keeps the meat moist, and adds more protein. Did you know that mushrooms are a complete protein when they are cooked? Cooking them breaks them down enough so all the nutrients can be absorbed by your body. Cooked mushrooms don’t have to be paired with anything else to provide your body with all the amino acids it needs. Isn’t food science fun? And mushrooms are fun. Fungi. You know…
See those lovely potatoes next to the burger? They’re the new Ore-Ida Grillers and they are super-cool. You make them on the grill and they only take about 15 minutes. I like the seasoned ones. You should try them. This weekend. Tonight. NOW. 🙂
For 2 burgers (can easily be doubled, tripled, etc.)
- 2 oz. Mushrooms, chopped fine (about 1/2 cup, button mushrooms or cremini)
- 1/2 lb. 90% lean ground beef (you can also substitute turkey, chicken, or pork)
- 2 Tbsp hamburger seasoning (McCormick Grill Mates or Amazing Taste are good ones, or you can make due with a sprinkling of salt and pepper)
- 2 buns
- 2 slices cheese (Optional, we used cheddar here, but Swiss would have been great)
- Burger toppings (ketchup, mayo, mustard, pickles, tomatoes, lettuce, onions, relish, etc.)
- Place chopped mushrooms in a small skillet over medium heat. Cook until they release their moisture and are dry again. They should shrink quite a bit. Set aside to cool for about 5 minutes.
- Preheat the grill over medium-high heat. In a medium bowl, combine cooked mushrooms, ground beef, and half the seasoning. Be gentle when handling the meat.
- Divide in two equal pieces and shape into a patty that is about 1/2 inch thick. Sprinkle one side with seasoning and place, seasoned side down, on the preheated grill. Cook for 2 minutes, flip, and cook for 3 minutes.
- Serve on the bun with your favorite cheese and toppings. Enjoy your mostly-mess-free burger in your white shirt. 😀
My favorite hamburger topping is dill pickles. What’s yours?