Frederic Melton
Sauteed mushrooms and onions are a popular topping for burgers, and there are several types of cheese that can complement this combination. One classic option is Swiss cheese, which has a buttery, rich flavour and melts well on a hot burger. Swiss cheese also has a subtle sweetness and slight tang that balances the other flavours in the burger. Another option is to use cheddar cheese, which can add a sharper flavour to the burger. For a nuttier flavour, a combination of Swiss and Gruyere cheese can be used.
| Characteristics | Values |
|---|---|
| Type of Cheese | Swiss, Gruyere, Cheddar |
| Type of Mushrooms | Cremini, White, Brown |
| Type of Onions | Red, Sweet, Thinly sliced |
| Other ingredients | Thyme, Dijon mustard, Mayonnaise, Lettuce, Spinach, Lemon mayo, Stone-ground mustard, Brioche bun, Olive oil, Avocado oil, Grapeseed oil, Worcestershire sauce, Salt, Pepper, Garlic, Black garlic, Butter, Vinegar, Cream, Beef, Chicken, Lamb, Pork, Turkey |
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Swiss cheese
When making a burger with Swiss cheese and sautéed mushrooms and onions, it is important to cook the vegetables properly. The onions should be caramelized, and you can use any type of onion you prefer, such as sweet onions sliced thinly. Olive oil is typically used to caramelize the onions and sauté the mushrooms, but avocado oil or grapeseed oil can also be used.
For the mushrooms, you can use brown cremini mushrooms, also known as baby Portobellos. These mushrooms add great flavour and texture to the burger without being overpowered by the other ingredients. To prepare the mushrooms, melt butter in a skillet over medium-high heat and add the mushrooms. Let them cook without stirring for 4-5 minutes until golden brown on one side, then flip and cook the other side. You can also add garlic and sauté for about a minute before seasoning with salt.
Once the vegetables are prepared, you can assemble the burger. Cook the beef patties to your desired doneness, and add the Swiss cheese for the last 2 minutes of cooking so that it melts. Spread mayonnaise on the buns if desired, then top each bun with a burger patty, caramelized onions, and sautéed mushrooms. Add some greens or lettuce if you like, and serve.
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Gruyere cheese
When making a burger with Gruyere cheese, sautéed mushrooms and onions, it is recommended to use high-quality ground beef, such as chuck, with tasty seasonings like Worcestershire sauce, pepper, dried onion and salt. You can also add other seasonings like thyme and Dijon mustard to the meat before forming it into patties.
To prepare the toppings, heat olive oil in a skillet over medium-high heat and add the onions, salt, pepper, and fresh thyme. Cook until the onions start to turn golden brown and caramelize, which should take about 7-8 minutes. Then, reduce the heat to medium and add the sliced mushrooms, cooking for another 4-5 minutes. You can also sauté the mushrooms separately by heating olive oil and butter in a pan, adding the mushrooms, and cooking until lightly browned.
Once the burgers are cooked, add the slices of Gruyere cheese and let it melt. You can also cover the burgers with a heatproof bowl to help the cheese melt. Finally, assemble the burger by spreading a sauce, such as mayonnaise or mustard, on the bun and topping it with the patty, sautéed mushrooms, and caramelized onions.
Some variations of this burger include using different types of meat, such as lamb, pork, or turkey, or substituting Swiss cheese for Gruyere. Overall, a burger with Gruyere cheese, sautéed mushrooms, and caramelized onions is a delicious combination that elevates the classic burger experience.
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Caramelised onions
To make caramelised onions, start by slicing the onions into thin half-moons. Yellow onions are the best choice as they are naturally a little sweet, but red or white onions can also be used. Next, heat some butter and olive oil in a large skillet or pan over medium heat. Once the butter is melted, add the onions and cook, stirring frequently, until they become softened and translucent, which should take about 10 minutes.
Then, reduce the heat to medium-low and spread the onions into a single layer. Continue cooking, stirring every 10 to 15 minutes, and then returning the onions to a single layer. This process should be repeated until the onions are deeply browned, jammy, and meltingly soft. It is important to keep an eye on the onions during this stage to ensure they do not burn. If the onions start to stick to the pan, reduce the heat and add a little water to prevent them from drying out.
Finally, once the onions are caramelised, you can add a little balsamic vinegar or wine to deglaze the pan and enhance the flavour. The onions can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to two months.
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Sauteed mushroom prep
To prepare sauteed mushrooms, you can use any kind of fresh mushrooms, such as white, cremini, portobello, shiitake, or morel mushrooms. Clean the mushrooms by gently wiping them with a damp paper towel or mushroom brush, or quickly rinse them and pat dry. It is important not to leave them in water for too long, as they can become soggy.
Slice the mushrooms into thick, similarly sized pieces. Avoid cutting them too thin, as they will shrink during cooking. Heat butter and oil in a pan over medium-high heat. Olive oil is a good choice, and you can add some extra flavour by using garlic butter. Add the mushrooms to the pan, ensuring they are in a single layer with space between them. This will allow them to caramelize properly.
Cook the mushrooms without stirring for 3-5 minutes, then turn them and cook for a couple more minutes. For extra flavour, you can add some soy sauce or a splash of red wine to the pan. Season the mushrooms with salt and pepper, to taste.
Once the mushrooms are cooked to your liking, remove them from the pan and set them aside. If you are making them in advance, they can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen by spreading them in a single layer on a baking sheet and then transferring them to a freezer bag once frozen.
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Beef patty prep
To make the perfect beef patty for your burger, you'll need a few key ingredients and a little patience.
Firstly, gather your ingredients. For a basic burger patty, you'll need ground beef and breadcrumbs or crushed crackers. You can also add an egg, milk, Worcestershire sauce, ketchup, salt, pepper, garlic powder, onion powder, and spices. If you're feeling adventurous, try adding shredded carrots and zucchini—they'll melt into the patty and give it extra flavour!
Once you have your ingredients, it's time to start mixing. In a large bowl, combine the ground beef, breadcrumbs or crushed crackers, egg, milk, Worcestershire sauce, ketchup, and any spices you're using. Mix it all together with your hands or a fork until the mixture is smooth and well blended. Don't be afraid to get your hands dirty!
Now it's time to shape your patties. Divide the mixture into 4-6 portions, depending on how big you want your patties to be. Remember that they'll shrink a little during cooking, so make them slightly larger than your buns. Use your hands to form the portions into patties of your desired thickness. You can make them thick or thin, depending on your preference.
Finally, it's time to cook your patties. If you're grilling, place the patties on a preheated grill and cook for 6-8 minutes per side for a 3/4-inch patty. If you're baking, set your oven to 450 degrees F and use a hot pan. Bake for 2-3 minutes per side for thin patties, and 5-6 minutes per side for thick patties. Make sure your beef reaches an internal temperature of at least 160 degrees F before serving.
And that's it! You've now got delicious, juicy beef patties ready to be topped with sautéed mushrooms, caramelized onions, and cheese. Enjoy!
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Frequently asked questions
Swiss cheese is a popular choice for burgers with sautéed mushrooms and onions. The cheese has a buttery, rich flavor and its subtle sweetness and slight tang round out and help balance the other flavors in the burger. Gruyere cheese is also a good option and is often used in combination with Swiss cheese.
White button mushrooms, baby bella mushrooms, cremini mushrooms, or portobello mushrooms are all good options. Cremini mushrooms, also known as baby Portobello's, are especially good at complementing the rich, nutty flavors of Swiss and Gruyere cheeses.
Red onions or sweet yellow onions are good options. You can slice them relatively thinly and caramelize them in a pan with olive oil, salt, pepper, and fresh thyme.
