Round 2 of Burgers – Mushroom Swiss Burger with Balsamic BBQ Sauce

I have been continuing on my quest for the ultimate burger.  Saturday evening was supposed to be a nice evening on our brand new deck, grilling, drinking, and enjoying ourselves.  However, junk weather of two straight days of rain with the temp dropping about 20 degrees prevented that idyllic scene.  However, troopers that we are, we did manage to grill, but just had to eat inside.   I copied this burger idea from our trip in Nashville to Burger Up, and just kind of winged a Balsamic BBQ sauce.  I wanted to use Gruyere cheese, but ended up going with Baby Swiss because that was all the store had and I did not feel like running all over creation tracking down ingredients.  Oh, and somehow I completely forgot to take a picture of my burger.  Sad face.

Mushroom  Swiss Burgers with Balsamic BBQ Sauce

  • 2 pounds ground beef
  • 1 and 1/2 pounds assorted mushrooms, sliced (I used cremini and shiitake)
  • 5 kinda thick-ish slices Swiss cheese
  • 5 buns (we used kaiser buns)
  • Balsamic BBQ sauce (recipe below)

Form beef into 5 equal sized patties.  I like to make a little divot in the middle of each pattie because it seems to help them from getting that weird convex shape burgers sometimes get.  Thoroughly season each burger (both sides!) with plenty of kosher salt and fresh cracked pepper.  Put burgers back in fridge for about 15 minutes before grilling them, as this seems to help them hold a better shape.

While burgers are cooking, heat 2 tablespoons of olive in large skillet over high heat.  Once heated, add mushrooms, season with salt and pepper, and let cook about 2 minutes.  Give mushrooms a big shake and let cook another 2-3 minutes.  Remove from heat and set aside for later.

Cook burgers over fairly high heat for about 5  minutes per side.  Don’t mess with burgers as they are cooking.  Just flip them the one time, and you are good.  With about 2 minutes left of cooking time, add cheese so it has time to get good and melty.  After removing burgers, let them rest at least 5 minutes.

To assemble burgers, add burger with cheese, sauteed mushrooms, and add a good slathering of the Balsamic BBQ sauce to the bun.

Balsamic BBQ Sauce

  • 1/2 red onion, diced
  • 2 cloves garlic, minced
  • 1 cup balsamic vinegar
  • 1 can stewed (or just diced) tomatoes
  • 3 tablespoons brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon Worcestershire sauce

Heat sauce pan on medium heat with 1 tablespoons olive oil.  Add onions and cook about 5 minutes – you want them to develop some color and start to caramelize (versus sweating where the vegetable does not get any color.)  Add garlic and cook about another minute.  Add balsamic vinegar and let reduce by half, about 3-4 minutes.  Add tomatoes, brown sugar, Dijon mustard, spicy brown mustard, and Worcesterhire.  Cook about 15 minutes to let all flavors come together and reduce down a bit, stirring occasionally (and feel free to kinda mash up tomato chunks.

Using an immersion blender or regular blender, blend up BBQ sauce until fairly smooth.  Left-over BBQ sauce should keep in fridge for a couple weeks.

My Notes

  • We used grass-fed beef that we picked up at the farmers’ market.  It was really lean, so I added an egg white to help bind it together.
  • Our burgers were each a little over 6 ounces and that seemed pretty close to a good size.

4 responses to “Round 2 of Burgers – Mushroom Swiss Burger with Balsamic BBQ Sauce

  1. I can see why you forgot to snap a picture your hands were on the burger! Seriously good combo.

  2. Very nice! I may have to submit something!

  3. I can’t decide which burgers I have liked better. I think that means we need to try making more!

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