Yes, DH is still trying to find the perfect burger recipe. I apologize to all my vegetarian readers; I promise after the burger blitz I will be back to some veg recipes! Next up is the Swiss Mushroom Burger from a recipe that he got from the Sizzle on the Grill users forums.
I’ll let him tell you about it in his own words:
CB’s Swiss Mushroom Burger looked and sounded great so I took a shot at it with my little twist.
First I bought a meat grinder. I have been wanting one anyways.
Then I picked up a 3 pound corned beef (Angus) brisket.
Ran that baby thru the grinder.
Then chopped half a large sweet onion, 3 large Portobello mushrooms, and a 12oz block of baby swiss cheese.
Added all of that and 2 tbs of Butt Rub to the ground meat and mixed in. Formed into about 1/2 pound patties and placed in the freezer for 30 minutes while I heated the SRG (for non-Sizzle on the Grill peeps, it’s short for Smoker Roaster Grill).
5 minutes per side gave me med/rare. I guess that with all that stuff in there it cooks slower. And it makes a heck of a mess on the grill.
Onion kaiser roll, romaine lettuce and a bit of Jim Beam steak sauce.
This was really good. But a bit too salty. I could mix the corned beef with some regular burger and that may do it.
As of right now the Guacamole burger is in the lead.
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Oh, Lord. I hate myself for reading your blog at 2 in the morning. I’m soooo hungry now! That looks incredible – and I love things extra salty. 🙂
This looks delish! My kids would love these! They love burgers and swiss!
I don’t know – this is looking pretty good to me! We use himalayan sea salt so it helps w/saltiness (it isn’t as salty as white salt and is better for you). I’m going to try this on Alpha Hubby who loves all things hamburger – and mushroom – and cheese… yum!