Juicy Mushroom Burgers with Swiss
Mushrooms are an incredible secret ingredient for super-juicy burgers with locked-in moisture, rich with deeply satisfying, meaty umami flavor.
Servings: 4
Ingredients
- 9 oz button mushrooms (or your favourite mushroom variety)
- 1 small onion
- 3 tbsp canola oil divided use
- 1 tsp kosher salt divided use
- 1 lb lean ground beef
- 2 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- 3 oz swiss thinly sliced
- 4 burger buns
- ¼ cup mayonnaise
- 1 handful leafy greens
Instructions
- Combine mushrooms and onion in a food processor and pulse to finely chop.
- Heat 2 tbsp of the oil in a large cast-iron skillet over medium-high heat.
- When oil is shimmering hot, add the mushroom mixture plus ½ tsp of the salt.
- Cook, stirring occasionally, until the mushrooms have lost most of their moisture and are starting to brown, about 10 minutes, then scrape into a heat-safe bowl to cool slightly.
- Stir ground beef into the mushroom mixture along with ½ tsp more salt, Worcestershire sauce, and pepper.
- Use your hands to form four patties about ¾” thick.
- Wipe out the skillet and return it to medium-high heat with the remaining 1 tbsp of oil.
- When shimmering hot, add the burgers and cook undisturbed until they flip easily with a spatula, about 4 minutes.
- Flip and continue cooking on the other side until browned, about 4 minutes more.
- Top burgers with cheese and cover.
- Cook to an internal temperature of 165ºF.
- To assemble burgers, divide mayonnaise among the buns, add the burgers, and top with greens.