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Orange Mushroom Swiss Burgers

I love mushroom swiss burgers, but hate how the pieces tend to slide in several different directions. I created this burger to help alleviate the sliding problem and to make the flavors perfect for my taste.


1 3/4 pounds 80/20 ground beef chuck
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/2 tsp. ground dry mustard
1/2 cup chopped sweet onion
2 garlic cloves, minced
2 tsp. orange zest (one medium navel)
1/4 cup orange juice (from above orange)
1 cup chopped button mushrooms
2 tbs. tomato paste
2 large eggs
1 cup plain breadcrumbs
1/4 cup (approximately)canola oil
6 slices Swiss cheese
6 onion roll buns
6 bun-sized romaine lettuce leaves


Place beef in a large bowl and sprinkle with salt, pepper, and dry mustard. Chop the onion and garlic as finely as possible and add to the bowl. Use a microplane grater to zest the orange, then sqeeze the juice out by hand and add both parts to the mixture. Use an egg slicer to slice the mushrooms, then add the mushrooms, tomato paste, eggs, and breadcrumbs to the beef mixture. Mix the ingredients together with your hands until they are just well blended. Form into 6 patties, cover, and refrigerate or place in a cooler while heating the grill. Cover the grill grates with a sheet of heavy-duty foil. Light the grill according to manufacturer's directions, then set the heat on medium-high to maintain an internal grill temperature of about 450 degrees. When temperature is reached pour the canola oil into a small bowl and use a brush to spread it over the foil, then add the patties and cook for 3-5 minutes with the lid closed. Flip the patties and cook another 3-5 minutes with the lid closed, adding the cheese slices about a minute before removing. Remove patties and allow to rest while toasting buns. If your grill has an upper warming deck, use it to toast the buns for about 30 seconds with the lid closed. If the grill has only one grate keep the lid open and toast the same amount of time. Remove the buns from the grill and place one lettuce leaf on each bottom bun. Top with the patties, then the top bun, and enjoy. Serves 6.


The foil on the grill is technically optional, but I am a novice griller and have had limited success when not using it. The burgers maintain the from-the grill taste with or without it.