RECIPES: Recipe Details
Mushroom Double Cheese Burger
This burger represents the great flavors of ingredients that are all locally available in the Houston Texas area and reflects a coming together of the down home southern culture and the modern day culture diversity we have today.
8 TBS Butter
1/2 Large White Onion
2 Cloves Garlic
2 Cups Chopped Fresh Portabella Mushrooms
1/2 tsp five spice
2 Tbs Grey Poupon Dijon Mustard
1 Jar Barbecue Sauce (15.5 oz KC Masterpice Classic Blend)
1 Jar Sweet & Sour Sauce (10 oz La Choy)
2 Beaten Eggs
2 Tbs Soy Sauce
2 Tsp salt
3/4 lb Jimmy Dean Regular Sausage
3 1/4 lb Ground Beef
6 Slices of Swiss Cheese
Oil for Grill Grate
6 Sesame Seed Kiser Rolls
6 Heaping TBS Brie with Herbs
1 Preheat the gas grill to medium high
2 Melt butter in cast iron pan and reserve 5 TBS on for later use
3 Chop onion and garlic and place in the heavy pan on the grill with the remaining butter then sauté until lightly browned.
4 Chop mushrooms and add to the pan with the onion and garlic and cook until soft.
5 Drain the mixture into the remaining melted butter
6 Mix the Five Spice into the Grey Poupon then mix with mushrooms, onions and garlic and cover and set aside. .
Mix the barbecue sauce and the sweet and sour sauce together in a medium pan on the grill and heat. Once heated, set aside.
1 In a large bowl mix together 2 eggs, soy sauce and the salt. .
2 Next, thoroughly mix in the sausage and then the ground beef.
3 Separate the meat mixture into 12 equal portions and lightly form each into a patty of a diameter about the same as the rolls.
4 Place approximately 1 heaping TBS of the stuffing mix on 6 of the patties and spread out to about 1" of the edge of the meat.
5 Top the stuffing with a round shaped slice of the Swiss cheese. The cheese should be slightly smaller than the spread stuffing.
6 Top each meat patty with a plain patty and lightly crimp and fold the edges to seal.
1 Apply oil to the grill grate.
2 Cut Kiser rolls in half and set aside for toasting later.
3 Place stuffed meat patties on the grill over medium high heat and cook for 4 to 5 minutes. Carefully turn and cook the second side for approximately another 4 to 5 minutes depending on the temperature of the grill. Remember not to press down on the burgers.
4 When the burgers are flipped to the second side, place the Kiser rolls, cut side down, on the grill, lightly toast and remove from the grill and lightly spray or brush with the butter mixture that was set aside earlier.
5 About half way through grilling the second side, generously brush the top of each burger with the barbecue sauce mix. A minute or so prior to removing burgers from the grill, place a heaping TBS of Brie on each burger.
6 Remove burgers from the grill and place directly on the bottom half of the toasted roll then top that with the top half of the toasted roll completing the burger assembly.
7 Slice as desired and serve immediately. Enjoy.
While I have lived in Texas most of my life, I was actually was born elsewhere, and for many years I thought I had missed out on the Bar-B-Q gene. For a long time I continually overcooked burgers much to the dismay of recipients. To correct this, I finally developed a burger that in essence, bastes itself from the inside. I top it with a savory Bar-B-Q sauce and a creamy Herb Brie cheese. The result is a burger that is both sweet and savory that is served on a toasted role. This is the perfect burger for grilling with friends on a warm summer afternoon or evening. My Mushroom Double Cheese Burger is set apart from all other burgers with its surprising and unique taste that is complemented by a bold Sutter Home Cabernet Sauvignon.