Griddle 101: Mushroom Swiss Burger Upgrade
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Good Morning Friends, Hey friends, I made a small change to my mushroom Swiss burger this week, and I feel like it's a lot better now. This one is basically a copycat of the Red Robin mushroom Swiss burger, but the mushrooms are what make it special. After cooking the mushrooms in a little butter, garlic, and Worcestershire sauce, I mix in grated Parmesan cheese while they’re still hot. The Parmesan melts right into the mushrooms and adds this salty, savory flavor to the burger. It's a great way to church up some regular sauteed mushrroms. It would probably be great on a steak or chicken as well. If you like mushroom Swiss burgers, you really need to try it this way at least once. Everything goes on a toasted bun (I used Aunt Millie’s Bakehouse brioche buns), topped with Swiss cheese and a little garlic aioli. I just posted the full video showing exactly how I make it. I hope everyone got there griddles back out and is ready for spring. We hit 70's here in Ohio last week and I wore shorts outside, it felt amazing. Check out the video: Thanks for reading, |