Friday, October 12, 2012

Better Burger Tip: Mushroom Swiss

It is tailgating season so grills will soon be loaded with burgers and brats in back yards and parking lots now through the bowl season.  Oh who am I kidding?  Burgers and brats are always in season.  Of course, one of the classics is the simple but delicious "mushroom and Swiss".


Here is a quick tip for amplifying the flavor your mushroom and Swiss burger and impressing your beer swilling buddies sophisticated friends who enjoy a sporting endeavor.

The tip is simple - Marsala wine.  It brings out the best in the mushrooms and adds a little sweetness to the party that just works.

Saute your sliced mushrooms (I prefer baby bellas) in a little butter for 8 minutes.  Season with a pinch of salt and pepper.  Just as the butter dries up, add a 1/4 to 1/2 cup of marsala wine to the hot pan.  Simmer until the wine is reduced to just a few tablespoons, which should only take 2-3 minutes.   Top your burgers with this after you have flipped the patties.



Then add the cheese.  I like the cheese cooked onto the mushrooms because it keeps them warm.  Cold mushrooms can be unpleasant for those that aren't big fans of 'shrooms.  But cooked like this they meld into one with the cheese and burger.  


Side note:  I am a big fan of Sargento's new "ultra thin" slices for cheeseburgers.  I used the ultra thin Swiss with these burgers and liked how it melts to cover the burger.

Finally, if you are going to make a mushroom and Swiss burger, skip the condiments and garnishes.  This is one of those burgers that just doesn't seem right with lettuce, tomato, etc.  The only exception for my preferences MIGHT be bacon. 


Sitting here looking at this, it occurs to me that a "chicken Marsala sandwich" would also be awesome on the grill.  Note to self....

[Standard Disclosure]  I received no compensation for this post. 

19 comments:

  1. This is my kind of burger! Delicious looking!

    ReplyDelete
  2. Gooey and covered and mushrooms? Yes, please. This burger looks delicious. I agree, mushroom and Swiss burger is best served unfettered without other condiments. Not even the bacon, as much as I love bacon! Simply served means you can savor the complex flavors of the cheese and sauteed mushrooms. Since the mushrooms were sauteed in Marsala, I bet it already is so flavorful! Great post.

    ReplyDelete
  3. Mushroom swiss burgers are my go-to burgers anytime we eat out. But I am going to have to make some and try your tip!

    ReplyDelete
  4. I can see that this is a beautiful thing without the vegetables. Bacon, however - if not done to excess - could definitely be fabulous ... :)

    ReplyDelete
  5. What I love about this tip is that it can be applied to veggie burgers also! WIN.

    ReplyDelete
  6. We always have a bottle of Marsala on our shelf. Great idea Chris. And you're so right. Tomatoes & pickles would be out of place on this.
    Sam

    ReplyDelete
  7. Chris this wonderful. I too am a swiss lover on a burger...Haven't thought of the wine but knowing your skills and good taste in food I'll ask Sam to put all the fixings on her shopping list..best to you both...M

    ReplyDelete
  8. Your photos of that burger instantly made my stomach growl. Thanks for the Marsala tip. my next burger will be a mushroom/swiss...those mustard and catsup bottles will stay in the fridge. :)

    ReplyDelete
  9. Shopping list now complete: Milk, eggs, Mushrooms, Marsala. Just because I know you've been wondering, our 80 straight days of sunshine has ended...so we'll be at the grill tonight with one hand holding a spatula and the other holding an umbrella...Mushroom Swiss Burgers are on the menu!

    ReplyDelete
  10. i want to go to your tailgating party, especially if these are being served!

    ReplyDelete
  11. I like that you eschew the extras when chewing your burger. Sounds like a sensible idea.

    ReplyDelete
  12. Oh my gosh...this burger is so drool worthy this morning! I like the idea of a chicken marsala sandwich, too!



    Kim in MD

    ReplyDelete
  13. Good lord man... could a burger look any better? I think you are right that bacon may make these bad boys even better. YUM!

    ReplyDelete
  14. An awesome looking burger - I like using the cheese as you did. Marsala sandwich sounds good.

    ReplyDelete
  15. Oh yes, the Marsala is a great touch. It softens the shrooms so well. Plus, that tang with the cheese is great.

    ReplyDelete
  16. I rarely bring this descriptor out but your burger looks magnificent and I like the secret ingredient.

    ReplyDelete
  17. Mrs. G loves mushrrom swiss burgers. I will be trying this for sure. Thanks

    ReplyDelete
  18. I love mushroom swiss burgers! And I bet that marsala really adds a nice flavor. And you're right, these burgers definitely don't need lettuce and tomato. Delish!

    ReplyDelete