How To Make a Mushroom-Swiss Burger By Rachael

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork can be more economical.

Swiss cheese

🥗Healthier: low-fat cheese

💰Cheaper: provolone

Low-fat cheese reduces calories, while provolone offers a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often less expensive.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber, while white bread can be a budget option.

Cook a lot of mushrooms until they are deep brown, almost shellacked.

Add shallots, garlic, salt, and coarse black pepper to the mushrooms.

Add fresh thyme and grated garlic, then cook until shallots and garlic are softened.

Pour in half a cup of Shaoxing rice cooking wine and a quarter cup of smoked shoyu, letting it cook to evaporate the alcohol.

Preheat a large cast iron skillet for the burgers.

For the burger patties, mix 2 pounds of ground beef with Worcestershire sauce, kosher salt, coarse black pepper, and grated horseradish.

Grate 3 tablespoons of onion over the meat, allowing the juice to fall into the mixture.

Form the meat mixture into large patties, ensuring they are even in shape and size.

Flip the burgers and top with slices of Emmental Swiss cheese, folding the slices in half for melting.

Stir in a cup of creme fraiche or cream into the cooked mushrooms.

Prepare the brioche buns by layering the bottom with thinly sliced sweet and spicy cornichons and shaved spicy watercress leaves.

Assemble the burger by placing the spicy watercress on the bun, adding the burger patty, and topping with the mushroom mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens