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.