(Search ‘burgers’ on our blog to find our favorite burger recipes!)

Since it is the Fourth of July coming up in a couple days I thought it would be fun to focus this week on some delicious recipes you could serve at your next barbecue. I am a huge fan of a good, homemade burger. I could take or leave them at a restaurant, but when I know they are made with quality ingredients, I can’t get enough of them! We have posted over the years several amazing burgers, but one of my go-to burger recipes are Mushroom Swiss Burgers. For some odd reason, all of my kids love mushrooms! In fact, I have to make double the mushroom/onion mixture because they will snitch at it and eat them all before the burgers are done (I have strange kids!). There is something about the melted Swiss cheese, the buttery mushrooms and the balsamic mayo that make for the perfect combination of flavors. If you need a new burger recipe for your upcoming parties, this one is sure to be a hit!

Mushroom Swiss Burgers
  1. 1 lb. lean ground beef
  2. 1 lb. lean ground turkey (or you can use more beef or sausage)
  3. 3 T. Worcestershire sauce
  4. 1/4 c. onion, chopped small
  5. 1 T. Montreal Steak Seasoning (or salt & pepper)
  1. 8 oz. mushrooms, sliced
  2. 1 large onion, sliced thin
  3. 1/2 stick butter
  4. 1 c. mayo
  5. 1 T. balsamic vinegar
  6. Lettuce
  7. Tomatoes
  8. 6-8 slices of Swiss or Provolone cheese
  9. Hamburger buns
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  1. In a bowl, combine the beef, turkey, worchestershire sauce, onion and steak seasoning. Mix until completely combined and form into 8 large patties. Place on a plate and then bring to the grill to cook them on both sides until done and browned (about 10-15 minutes). While the burgers are cooking, slice the mushrooms and onion. Place the butter in a saute pan and turn the heat to medium high heat. Let the butter begin to melt and then add the onions and mushrooms. Let them saute in the butter until the mushrooms are tender and the onions are soft and carmelized. When the mushrooms and onions are cooked, set them aside. Once the burgers are most of the way cooked through, bring them inside and place them on a cookie sheet. Cover the tops of each burger with a generous portion of the mushrooms and onions. Top with a slice of Swiss or Provolone cheese. Place in the oven on broil for 1-2 minutes, or until the cheese is lightly golden brown and melted.
  2. For the mayo, add the mayonnaise and balsamic vinegar together. Spread on both sides of a bun and add the lettuce and tomatoes. Top the lettuce with the humburger and top with the hamburger bun.
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