The Ultimate Steakhouse Mushroom & Swiss Burger
It’s National Hamburger Day, and I immediately think of BEEF when I think of a hamburger. Lucky me, that’s one of my favorite proteins! I teamed up with Alyssa Raymond from WTHR Weekend Sunrise to create what I can officially call my favorite hamburger! I think it was Alyssa’s favorite, too!
Here are a few tips to making a delicious hamburger.
Be sure to purchase 80/20 beef when buying ground beef. Alyssa and I started out with an organic 80/20 beef. Fat means flavor, and 80/20 beef means you have 20% fat in your burger and 80% lean meat. When you are in the grocery store and see number/number on your ground meats, it’s telling you the lean to fat ratio. Always go with a more balanced or higher fat ratio. I honestly have no idea why anyone would want to buy 93/7 ground beef. It’s like eating rocks!
Allow your meat to come to room temperature. While it doesn’t have to be exactly at room temp, searing any kind of meat right out of the fridge is a big “no-no”. It causes your meat to be dry and tough, and no one wants that. Especially in a hamburger. Pull your ground beef out of the fridge a minimum of 15 minutes before you are ready to cook it.
Consider searing your burger in a cast iron skillet. I love a good burger on the grill, but we don’t always have the weather or access to grill. A cast iron skillet should be considered a staple piece of equipment in your kitchen. You can use a cast iron skillet to cook just about anything. I’ve got some good tips about caring for your cast iron skillet on my Instagram.
We couldn’t just make a hamburger, but we had to make it and “Ultimate” burger and it had to make you feel like you got a gourmet burger, from a steakhouse, at home. I love mushroom and swiss burgers, and mushrooms always remind me of a steakhouse, so it was the perfect pairing.
In addition to the delicious balsamic mushrooms, we also created a super flavorful steakhouse aioli to spread on each bun. I know Alyssa loves sauces, so I knew I had to do something fun and different. This sauce combines a few of my favorites for the perfect blend of creamy, tangy, zesty, and a tinge of sweet. Dip your french fries in this and thank me later!
Please give this delicious Ultimate Steakhouse Mushroom & Swiss Burger a try. It’s so so so so so so good, and I can’t wait to hear how you like it.
Ultimate Steakhouse Mushroom & Swiss Burger
1 pound 80/20 ground beef
1 1/2 tsp kosher salt
1/2 tsp cracked black pepper
1 tbsp extra virgin olive oil
1 8 oz container of mushrooms, any kind you like, sliced
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
½ tsp kosher salt
¼ tsp cracked black pepper
½ cup mayonnaise
2 tbsp A1 steak sauce
1 tsp Worcestershire sauce
¼ tsp kosher salt
4 slices of swiss cheese
Hamburger Buns (I prefer Brioche), toasted
1 cup arugula
Combine all aioli ingredients in a small bowl. Mix until fully incorporated. Set aside.
Mix meat, salt, and pepper, in a medium bowl, using hands to ensure seasoning is evenly incorporated. Be sure not to over mix the meat! Form 4 thin patties.
Heat two separate cast iron skillets. Drizzle olive oil into both pans. In the first skillet, add mushrooms. Stir to make sure they cover the bottom of the skillet and LEAVE THEM ALONE! Give mushrooms time to caramelize and develop a sear. Do not move them or stir them for at least 3 minutes. Allow mushrooms to cook and caramelize on the other side for 3 minutes. Add in minced garlic and cook for 1 minute. Add balsamic vinegar and cook for an additional minute. Remove from heat.
While mushrooms are cooking, drizzle oil in the other cast iron skillet. Place hamburger patties in skillet and allow to sear for 3-5 minutes. There should be color and a light crust developing on the patty. Flip patties onto other side and allow to cook for 2 minutes. Place a slice of swiss cheese on top of each patty. Allow to cook for one additional minute.
To assemble, spread aioli on each bun. Place a small handful of arugula on the bottom bun then layer with two hamburger patties. Spoon mushrooms on top of the top patty then top with bun.
**Note: If you do not have 2 cast iron skillets, you can cook your burger patties first, then cook your mushrooms in the same skillet. No need to wipe the skillet out! Just make sure it’s back to temperature before adding the mushrooms. You will also want to omit the olive oil in the mushroom section of these instructions.