What is hot enough, trendy enough, and tasty enough to compete with Carl’s Jr.’s former group of sultry spokespeople?
Mushrooms of course!
Mushrooms are making their debut on top of Carl’s Jr.’s newest burger, The Mushroom and Swiss All-Natural Burger. Naturally mushrooms are the perfect partner for this burger which features grass-fed, free-range beef, umami rich mushrooms, and melty Swiss cheese.
Mushrooms truly are ‘natural beauties,’ providing important nutrients, including B vitamins, vitamin D, selenium, potassium, riboflavin, niacin and more. No burger is complete without them!
Why not celebrate Mushroom Month by giving this delicious burger a try? But hurry, it will only be around for a limited time!
Denise from Chez Us shares her tasty take on a blend burger.
I am going to get it out of the way right now, and say it. This recipe for Mushroom Beef and Swiss Cheese Burgers is one of the best recipes we have ever made. To be completely honest, Lenny said it was the best burger he has ever had, and he is always on the burger hunt for the ultimate burger. The burger is full of flavor, is ultra moist as well as juicy like dripping down your chin juicy. What is the secret? Mushrooms are; that is mushrooms added to the meat as well as topping the grilled burger before devouring.
The mushrooms act as a filler for this burger recipe. Typically when I make burgers or even meatballs for that matter, I add bread crumbs along with an egg as a filler or binder. When I use The Blend Approach, which is finely chopped up mushrooms, there is no need for the bread or egg. The chopped up mushrooms act as my binder as well they add an extra punch of flavor and moisture to the meat. Not to mention bonus points for more nutrients being added. I keep the seasonings simple as I really want the flavor of the mushrooms as well as the meat to shine, so I only use old fashioned salt and black pepper. There is no need for other seasonings when good ingredients as the base of your recipe are used!
I did want some extra mushroom wow on my burger so I sautéed sliced mushrooms with yellow onion until both were golden and caramelized for my topping; instead of pickles and tomatoes. I also stuffed the mushroom beef mixture with some shredded swiss cheese as an extra surprise with each bite.
There is so much flavor in this burger explosion that you only need a smear of mayonnaise and Dijon on the bread as the flavor is really in the burger! No need for traditional pickles or tomatoes either, just some lettuce along with those caramelized onions. There you have the ultimate summertime Mushroom Beef and Swiss Cheese Burgers.
Recipe: Mushroom Beef and Swiss Burgers
1 pound ground beef
1 pound cremini mushrooms, stemmed and cleaned
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 cup swiss cheese, shredded
1/2 cup yellow onion, thinly sliced
2 tablespoons olive oil
4 hamburger buns
extra swiss cheese
dijon mustard ** can also add tomatoes and pickles if you like
Finely chop 1/2 pound of the mushrooms using a food processor.
Add the mushrooms to the beef along with the salt and pepper. Using your hands mix well.
Equally divide the meat into 4 balls.
Make an indention in each ball, stuff with the shredded cheese and form into a patty. Set aside on a plate.
Thinly slice the remaining mushrooms.
Heat the olive oil in a large frying pan over medium heat, add the onions and cook until soft. About 3 minutes.
Add the mushrooms, stir and cook over medium low heat until golden and lightly caramelized. About 5 – 8 minutes.
Heat your indoor or outdoor grill, and lightly coat with a little olive oil to prevent the burgers from sticking.
Place the burgers on the grill. Cook for 4 – 6 minutes each side for medium rare. If you use a meat thermometer the temperature should be between 145 – 150.
If you want more cheese on your burger, add to the top after flipping the burgers.
Prepare your buns with the condiments, top with a burger and the extra mushroom mixture.
The City of Hope is a very important organization to all of us at the Mushroom Channel but particularly within the broader Mushroom Council. You may remember the fundraiser in October last year and, sneak preview, we have some good ideas in the works to go even bigger this year (with your help if you’ll lend it).
When we saw this video, we figured it was worth posting here. Our involvement with City of Hope has been related mainly to breast cancer research which deserves our attention far beyond just October, the month formally devoted to raising awareness. Think pink and have a great weekend!
The best thing about group sites for me is that there’s a constant sense of discovery with so many formidable cooks in the kitchen. Food52 recently introduced to another interesting set of chefs- the siblings behind Working Class Foodies, a web video series delivering champagne feasts on light beer budgets.
Check out the following video for Creamy Polenta with Mushrooms and a Poached Egg.
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