Tuesday, October 23, 2007

Dana's Mushroom Swiss Burgers

Dana’s Mushroom Swiss Burgers
From Dana’s Top Ten Table

Hands-on time: 5 minutes
Cook time: 30 minutes
Makes 4 burgers

4 tsp butter
½ onion, peeled and thinly sliced
2-4 cups sliced mushrooms (Dana uses 4 cups button mushrooms, I used 2 cups cremini)
Salt & freshly ground pepper to taste (Dana used ¼ tsp each, I just used pepper)

½ onion, peeled and finely grated
1 tbsp Dijon mustard
Salt & pepper (Dana used ¼ tsp pepper & ½ tsp salt), I just used pepper
1 clove garlic, minced (I used 2 – what can I say, I’m a garlic piggy)
1 egg, beaten
¼ cup fresh bread crumbs (I used Panko crumbs)
1 lb/500g lean ground beef
1 tbsp vegetable oil

4 slices Swiss cheese
4 hamburger buns

Melt the butter in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often. Increase the heat to medium high and add the mushrooms, salt & pepper. Cook, stirring occasionally for 5 minutes or until the mushrooms are browned all over. Transfer mushroom mixture to a bowl and keep warm.
1. In a large bowl, combine the onion, mustard, salt, pepper, garlic and egg and stir until combined. Stir in the breadcrumbs and crumble in the ground beef. Toss gently until everything is combined. Shape into 4 patties.

2. Return the skillet to the stove over medium heat, add enough oil just to keep the meat from sticking (I used a non-stick skillet, so I didn’t add any additional oil). Add the patties and turn once or twice for 15 minutes or so. Using an instant read thermometer will tell you when the patties are cooked – 160°F/71°C – Great tip, Dana!

3. Top each burger with a slice of Swiss cheese while the burgers are still in the pan, cover and let it sit for about 45 seconds to a minute to melt the cheese a bit.

4. Place the patties on a bun, top with Mushroom mixture…and voila! Awesome burgers!
Copyright (c) 2007 by Dana McCauley. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.

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