Swiss Mushroom Burger Melt on Sourdough
A seared beef patty with sauteed mushrooms and melted Swiss grilled between golden sourdough slices.
Equipment
- Large skillet
- Spatula
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter for the mushrooms
- 1 ½ cup cremini mushrooms sliced
- 8 slices sourdough or rye bread
- 8 slices Swiss cheese
- 2 tbsp mayonnaise or garlic aioli
- 1 tbsp vegetable oil for grilling
Instructions
Cooking
- Brown the mushrooms. Cook the mushrooms in butter over medium heat until deep golden, then set them aside.
- Make the patties. Mix the beef with salt, pepper, and Worcestershire, shape 4 oval patties, and cook until browned and 160 degrees F inside.
- Stack. Spread mayo on the outside of the bread, then layer Swiss, a patty, mushrooms, and more Swiss.
- Grill. Cook in an oiled skillet over medium low heat until golden on both sides and the cheese melts.
- Serve. Rest 2 minutes, slice in half, and serve hot.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F, or provolone in place of Swiss.
Tips: Brown the mushrooms in a single layer and keep the heat medium low for the sandwiches.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.