Mushroom Onion Swiss Burger

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My husband ate a burger while in Las Vegas some time ago and came home to tell me how amazing it was and that he must take me there to try it. So yesterday, remembering some of the ingredients he mentioned, I decided to make a similar burger and see if he would connect the dots. I did not, however, try to replicate it.

I was sneaky and never mentioned the burger he loved from Vegas, but after he took the first bite and immediately said “heey!” I knew I did good!! He was very pleased… it was pretty awesome.

Ingredients:

Ground Angus beef patties
Sliced Swiss cheese
Caramelized onions
Sauteed mushrooms
Sliced tomatoes
Worsheshire mayo, recipe follows
Kaiser rolls
Salt and ground black pepper

Caramelized onions:
Large onion
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper

Heat oil and butter on med low heat. Add onions and cook for 30 min until caramelized, season with salt and pepper.

Sauteed mushrooms:
Sliced baby bella mushrooms
Olive oil
Salt and pepper

Saute in skillet for about 7-9 min on medium heat.

Cut kaiser rolls and butter insides of both pieces, grill until golden brown.

Season with salt and pepper then fry burgers in skillet on med high heat on both sides until barely pink in middle. After the first flip, add 2 slices of swiss cheese to each patty and allow to melt completely.

Worsheshire mayo:
Mayo
Worsheshire sauce
Fresh cracked black pepper
Salt

Mix all ingredients to taste.

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Pile all ingredients on bun, including sliced tomato, and dig in!

I served burger with oven roasted potatoes. Toss cut potatoes in olive oil, salt, pepper, and seasoning salt. Roast at 400° for about 30 min, or until golden and crispy. Serve with ketchup.

© Priscilla Sutton and HotBites.WordPress.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and HotBites.wordpress.com with appropriate and specific direction to the original content.

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Blue Cheese Portobello Burger with Worsheshire Mayo on a Multi-grain Ciabatta Bun

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One thing I enjoy eating perhaps more than anything else is a good ol’ American burger. In my opinion, they are diffecult to beat! Also, one thing’s for sure, I am a total carnivore! I love just about anything made with beef. However, it’s not necessarily best for the waist line, and I intended to eat light for dinner.

I wasn’t in the mood for a turkey burger so I decided to try something I never have before: a vegetarian burger. The meat-less burger I planned to construct: Blue cheese portobello burger with a worsheshire mayo on a multi-grain ciabatta bun.

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Ingredients:

This is for one burger, adjust according to the amount of burgers you make

For marinade: (mix to taste)
Olive oil
Seasoning salt
Worsheshire sauce

1 portobello mushroom

For worsheshire mayo: (eyeball it)
Mayonnaise (light or regular)
Worsheshire sauce
Salt to taste
Black pepper (generous amount)

Slice of red onion
Oil
Salt and pepper
1-2 slices of red tomato
Green leaf lettuce
Ciabatta
Butter or margarine for spreading

For blue cheese sauce:
1 part butter, about 1 tablespoon
2 parts blue cheese crumbles, about 2 tablespoons

First, I dressed the portobello with a mixture of olive oil, worsheshire sauce, and seasoning salt that I whisked together and brushed on both sides of the mushroom. I let this sit for a quick marinade while I prepared my other toppings. For even more flavor, I prepared a worsheshire pepper mayo, simple, mix mayo; worsheshire sauce to taste, being careful not to add too much (should achieve a light brown color); a generous amount of black pepper; and a little salt. Then set aside until ready to use

Next, I tore a piece of green leaf lettuce, cut slices of red tomato (that i seasoned lightly). Then i sliced a red onion down the center, brushed it with oil and a sprinkle of salt and pepper, then grilled it over medium heat until soft and browned,  (leaving the slice intact) about 2-3 min each side.

One of my cardinal rules to building an all-star burger is grilling the buns, this gives much more richness and flavor. To do so, spread a light layer of softened butter on the insides of each bun and grill on low heat until golden brown. You can use a butter substitute to cut fat and calories if you wish. I used margarine because I planned on using the good stuff, real butter, in my blue cheese sauce; yes I just can’t resist some indulgence. Grilling buns should be done fairly slow to achieve evenness and avoid burning the edges.

A flavorful mushroom is key here in order for it to stand up to the other ingredients without getting drowned out. Add a little oil to the grill pan, lightly sprinkle salt and pepper on the mushroom, and grill on both sides for about 3 minutes on each side. When done, the portobello should soften and flatten slightly, ending with a nice deep color.

Portobellos and blue cheese pair nicely, but blue cheese has a very strong flavor. Therefore I like to make a blue cheese sauce to mellow the taste.

To do so, as the mushroom is grilling, melt one part butter to two parts blue cheese crumbles in a small sauce pan on low heat being careful not to burn. I allow the butter to melt first, then whisk in the cheese until melted.

Now, it’s time to build that burger! Here are the steps: spread the prepared mayo on each of the buns, layer lettuce, then the portobello, next blue cheese sauce, tomatoes, grilled onions, and top with bun. And there you have it, a vegetatian style burger that is rich and satisfying much like it’s beefy counterpart. Honestly, I could not put this burger down! So many flavors come together in harmony and no one ingredient overpowers another, and that is key. The portobello tastes rich and meaty, the blue cheese has a salty tang, the mayo is peppery with a kick from the worsheshire; all enhanced by fresh produce, grilled onions, and the soft ciabatta bun.

Enjoy!

© Priscilla Sutton and HotBites.WordPress.com, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Priscilla Sutton and HotBites.wordpress.com with appropriate and specific direction to the original content.