Mushroom Swiss Burgers

Independence Day is in less than a week.  Burgers are the go to dish for your July 4^th celebration.  Mushroom Swiss Burgers are one of my favorites. They will be one of your favorites, too.

Servings:  6 burgers

Hardware:  Measuring spoons and cups, mixing bowl, a spatula, a spoon, a fork, a small non-stick skillet, a heavy bottom skillet
Time: Prep-10 minutes, Cook-15 minutes

Ingredients:

• 8 ounces of sliced mushrooms (I used baby Bellas)
• 1 tablespoon butter
• 1 ½ pounds ground beef
• 2 beef bouillon cubes
• 1 tablespoon + 1 tablespoon soy sauce
• ¼ cup dried onion flakes
• ¼ teaspoon celery seed
•  Salt
• 6 thick slices of Swiss cheese
• Olive oil to cover the bottom of the skillet
• 6 toasted buns

1. Place the sliced mushrooms, 1 tablespoon soy sauce and butter in the non-stick skillet over medium heat. Sprinkle with salt. Sauté until the mushrooms are tender, about 6 minutes. Remove to the small bowl.
2. Place the remaining soy sauce and the bouillon cubes into the mixing bowl.  Microwave on high for 1 minute.  Crush the bouillon cubes with the fork. You may need to zap it for a few more seconds to be able to mash the cubes.
3. Mix the beef, bouillon cubes, onion flakes, and celery seed. Don’t over handle the beef as it will make tough burgers.
4. Divide the ground beef into 6 equal ¾ inch patties. Make a small dimple in the center of each burger. Generously salt both sides of the patties.
5. In the other skillet, heat the olive oil over medium-high. Place the burgers into the skillet. Cook for 4-5 minutes and then flip. Cook for 3-4 more minutes. Check the thickest burger for desired temperature. Place a cheese slice onto each burger during the last minute or so of cooking so that it will melt.
6. To serve, place the warm burgers onto the split buns, cheese side up. Top each burger with the sautéed mushrooms. 

 

Mushroom Swiss Burger