RECIPES: Recipe Details
Smoky Mushroom Swiss Burger
I've seen the "specialty" burgers in grocery store cases that have chopped green onions and chopped bacon pieces in the burger patties. However I thought there was a fundamental flaw in the hunks of bacon because when cooked you'd be biting directly into large hunks of bacon fat - I wanted to do it better so there'd be all the smoky goodness of bacon in the burger patties without biting directly into bacon fat.
For the Mushrooms and Caramelized Onions:
3 slices of bacon
1 ½ cups of thinly sliced Portobello mushrooms
1 large onion thinly sliced
1 Tablespoon of butter (if needed)
For the Patties:
6-8 green onions, ends trimmed and chopped
2-3 cloves of garlic peeled and chopped or
a 1-inch strip of prepared chopped garlic in a tube
such as Gourmet Garden brand.
¼ teaspoon freshly ground black pepper
6 thick slices of smoky bacon roughly chopped
1 ½ pounds of 85% lean ground hamburger
No-Stick cooking spray for grill
For the Avocado Mash:
2 - 3 small avocados cut into chunks
½ teaspoon salt
½ teaspoon cumin
1/8 teaspoon cayenne
1 clove of garlic minced
1 Tablespoon of fresh lime juice
For the Toppings:
6 Kaiser hamburger buns
3 Tablespoons melted butter or olive oil
2-3 (depending on size) thinly sliced tomatoes
6 slices Swiss cheese
In a skillet over medium heat, cook the 3 bacon slices. When fat has rendered from the bacon, remove bacon from pan and save for another use. Add Portobello mushrooms and sauté until tender. Remove from pan, cover and keep warm. Add the onions to the pan and toss to coat with bacon grease. If there is not enough grease to coat the onions add 1 Tablespoon of butter. Cook stirring occasionally until the onions caramelize. Then cover and set aside.
While the onions are caramelizing, in a food processor or blender, process the egg, green onions, garlic, and pepper until smooth. Add the chopped bacon and process until the mixture reaches a pâté or mousse consistency.
In a large bowl, place hamburger meat. Add bacon mixture and mix by hand until the bacon mixture is completely incorporated into the hamburger. Divide the hamburger mixture into 6 equal portions and press into patties about 1 inch larger in diameter than your hamburger buns.
Prepare gas grill for direct-heat cooking over medium heat. While grill is heating combine all ingredients for avocado mash in a small bowl and mash with a fork. Cover and set aside.
Spray grill grates with no-stick cooking spray. Add burger patties, close the lid and cook 4 to 4 ½ minutes. Meanwhile brush tomato slices and hamburger buns with melted butter.
Flip the burger patties and grill an additional 4 to 4 ½ minutes on the second side or until burgers are cooked through and reach an internal temperature of 160 degrees Fahrenheit. During the last 2-3 minutes of cooking top each burger with an equal portion of the sautéed mushrooms and then add a slice of Swiss cheese. Also add the hamburger buns and tomato slices to the grill, turning the tomato slices half way through.
On the bottom hamburger bun, place enough tomato slices to cover the bun. Then stack a mushroom swiss burger patty and top with caramelized onions. Spread a generous portion of the avocado mash onto the top bun and place on the burger. Serve.
Recipe Notes: If your green onions are on the small skinny side use 7 or 8. If they are on the bigger side only use 6 or the onion flavor will overwhelm the burgers. Make sure to use a really good quality smoked bacon. I prefer a hickory cured bacon, but feel free to use whatever kind of smoked bacon is your favorite. For the tomatoes, you’ll want enough slices to cover the bottom of your hamburger buns. So, the exact number you’ll need depends on the size of your tomatoes.