Mushroom Swiss Burgers (Edit recipe)

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Switching up my usual burger toppings over here for a Mushroom Swiss variety, and they were delish. Gorgeous, grilled brioche, lightly caramelized onions & mushrooms, seasoned Impossible beef patties, crispy lettuce, mayo, and melty Swiss.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

14

Serves: 2

Ingredients

2 whole Hamburger Buns, Brioche Buns
2 whole Plant-Based Burger Patties - Impossible
3 pieces Swiss Cheese, sandwich style slices
6 pieces Boston Lettuce
1 whole Mayonnaise
2 Tbsp Extra Virgin Olive Oil, See Recipe
2 cloves Garlic, crushed & minced
0.25 tsp Red Pepper Flakes
4 sprig Thyme, Fresh
0.5 whole Yellow Onion, small onion, thinly sliced
227 grams Crimini Mushrooms, sliced
1 whole Burger Seasoning - The Keg, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, garlic, pepper flakes, and thyme, in a 10" cast iron skillet set to just about medium. Once heated, let everything sizzle together for about a minute stirring often, then, add the onions and a good pinch of both salt & pepper. Stir and cook the onions for 5 minutes. Add the mushrooms and a generous pinch of salt & pepper. Cook the mushrooms for 10 - 12 minutes, stirring often until the mushrooms have cooked out their liquid and caramelized a bit. Reduce the heat if needed to avoid scorching. Taste them and season with additional salt if needed. Pluck out the thyme sprigs, scrape everything out of the skillet in to a small bowl and keep it covered.
Return the skillet to the heat and add a drizzle of EVOO. Season your patties with salt, pepper, and burger seasoning, and flip the seasoned side down in to the skillet. Season the opposite side with salt, pepper, and burger seasoning. After about 3 minutes, the patties should release from the skillet fairly easily and have a nice crust. Flip and continue on the opposite side for another 3ish minutes.
Split one piece of Swiss in half and place a half on each burger. Divide the mushrooms between both patties, piling them on top. Lay a full slice of swiss on top of each burger / mushrooms. Get a splash of water in to a lid that fits the skillet and flip it over to cover the skillet. The rapid sizzling will steam melt the cheese. Turn off the heat and grill your buns.
Heat a grill pan and brush your buns with EVOO. Grill until golden and gorgeous.
ASSEMBLY - Slather mayo on both the top and bottom of your buns. Lay some crispy bib lettuce on the bottom buns. Nestle your cheesy patties on top of your lettuce and close the burgers up. Serve whole, or slice in half and serve. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	450
Fat:	38 g
Carbohydrates:	14 g
Protein:	19 g
Cholesterol:	5 g
Sodium:	338 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.