mushroom swiss burger
No matter how vibrant your business is, there’s ‘shroom to grow. Especially with this double stacked masterpiece.
12 Holten Thick n Juicy Burgers (2 patties per bun)
4 oz Shiitake, Crimini, domestic mushrooms, sliced
1 Tbsp Canola Oil
1 Tbsp Shallots, minced
1 tsp Garlic, minced
1 Tbsp Parsley, chopped
¼ cup Red wine
¼ cup Chicken stock
1 Tbsp Butter
1 tsp Salt/pepper
⅓ cup crème fraiche
1 Lemon zest
½ Tbsp Lemon juice
1 Tbsp Chives, fresh, sliced thin
6 Slices Gruyere cheese, sliced
6 Brioche burger buns
Burger cooking 101: Only touch a burger twice when it’s on the grill, once when you flip it and once when you take it off. Do not press on the burger, do not poke the burger, and do not bother the burger. The more a burger is handled, the higher the likelihood of a subpar performance and a dry patty.
Place canola oil in a large braising pan. Heat on medium high. When oil is hot add the shallots & garlic. Stir quickly so the garlic does not brown. After 30 seconds add all of the mushrooms.
Continue to cook the mushrooms, allowing them to brown & release some of their juices. Once the mushrooms are fully cooked (roughly 20-30 mins) add the red wine & chicken stock.
Allow the wine & stock to fully reduce (about 20 mins). Once reduced add in the parsley, butter, salt & pepper.
Mix the crème fraiche, lemon zest, lemon juice, chives & salt/pepper together. Set aside.
When the burgers have been flipped, go ahead & top with the wild mushrooms & Gruyere cheese. Once the burgers are cooked place them on the bun. Top it with a healthy dollop of Chive Crème Fraiche.
Put on the bun top & secure with a pick. Serve with choice of side