RECIPES: Recipe Details
Mini French Onion Swiss Burgers
Most of my cooking at home is best by instantaneous creative efforts. Whatever we have is usually thrown together in an explosion of taste. An amateur, my father truly taught me how to cook using fresh ingredients, such as using his home grown alphalpha sprouts. Reflecting, I don't believe he ever used measurements- which is typically how my creations come to being now. It is only when called to share that I have to think seriously about the measurements, and am able to identify the amounts. Experimenting once again for a tasty meal that would meet the kids approval, and that of our family, the Mini French Onion Swiss Burger is now a regular!!!
1lb Finely ground sirloin
1tsp Kosher salt
1T brown sugar
1tsp cracked black pepper
Sliced baby swiss cheese
5 T Buerre President (creamy, unsalted European butter)
2.5 T Olita minced garlic
Hawaiian Sweet Rolls, 12 pack
1T extra virgin olive oil
12-15 large fresh Agaricus (white) mushrooms, thinly sliced
2 cans of French Onion Soup
1/2 cup Sutter Home Gewurzstraminer
To complete a plate:
Sweet potato chips
Place ground sirloin in large stainless bowl and sprinkle dry ingredients: salt, sugar & pepper. Lightly fold in with wooden spoon. Add egg, stirring at first with spoon, then thoroughly mixing with hands. Roll and pat into mini burgers about 3" in diameter, they'll shrink on the grill! Cook on direct (high) heat for approximately 3 minutes on both sides, or until cooked medium-well. Place baby swiss on each burger and move to low-heat until ready to plate. In small iron skillet on grill, melt butter and add garlic on medium heat until melted, then place on low heat source to remain warm. Slice rolls in half to form mini buns then brush the inside bun on each side with garlic butter and place on gril to warm, flipping them until slightly crisp. Place neatly inside aluminum foil, and leave on very low heat source on grill to remain warm. Pour olive oil into 12" cast iron skillet on medium heat source, begin warming. Wash & dice mushrooms thinly and carefully towel dry; place into olive oil and move the skillet to direct (high) heat source. Saute mushrooms a minute or so, then add French Onion soup and Gewurzstraminer. Cook until mushrooms are tender and remove from heat. Lightly spread mayonaise on top side of bun as you build your burgers. Add, from bottom to top: bottom of bun burger w/melted swiss strained mushrooms & onions top of bun Plate with remaining French Onion & Mushroom sause served as an aus jus. Serving ideas: Pair with fresh cherry tomatoes, baby carrots & sweet potato chips.
Makes great party food or kids favorite; easy finger food and compliments 'roll'. Supplies List: 4qt stainless bowl large wood spoon water bar mop towels 8" cast iron skillet Bread knife Foil vegetable knife spreader slotted serving spoon aus jus cups Thanks for the opportunity & great wines...