In honor of National Mushroom Day, which is today, October 15, I made Mushroom Swiss Burgers. Plot twist: the mushrooms are in the burger!
Local ingredients in this burger are: the ground beef, which is from Valley Vista Acres, the Swiss cheese which is from Apple Valley Creamery, the buns, which are from Martin’s, and the mushrooms, onion, and garlic.
The ground beef comes from 100% grass fed cows and according to a note from Valley Vista Acres, grass fed beef has less fat and more omega-3 fatty acids than meat from grain fed cows. I definitely noticed a difference in the taste and texture of this ground beef compared to the ground beef that is found in the grocery store. It even felt leaner when I was mixing it to make the burgers.
Dicing the mushrooms is the most time consuming part of this recipe, but sautéing everything is the best part. I absolutely love the smell of mushrooms when they are cooking and the onions and garlic just enhance the smell and flavor.
I also made an aioli to go with the burgers by mixing 2 cloves of garlic, ¼ cup of mayo, and ½ tablespoon of lemon juice. Feel free to top your burger with extra Swiss cheese and some caramelized onions as well! Obviously, you can grill the mushroom Swiss burgers, but I made mine on the stovetop.
Are you celebrating National Mushroom Day? What are your favorite mushroom dishes?
Mushroom Swiss Burgers
- 1 lb ground beef
- 8 oz mushrooms, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1/3-1/2 cup shredded Swiss cheese
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 Tbsp low sodium soy sauce
- 2 Tbsp olive oil
- Sauté the mushrooms, onion, and garlic in olive oil. Drain excess liquid and set aside to cool.
- Mix ground beef, cheese, and spices. Add the mushroom mixture and form into patties.
- Cook on med-high heat for 3-4 minutes each side.
- Serve on a bun with your favorite toppings.