I have such a love/hate relationship with summer. And while I know it isn’t technically summer, I live in Florida, people….IT’S ALWAYS SUMMER!
…and it’s h.o.t. But the food this time of year, I love it. Can you see why I’m conflicted? Yesterday was all about ribs, and today I’ve got a tasty burger recipe for you, if I do say so myself.
May is #NationalBurgerMonth, and to celebrate, I’ve teamed up with Kita, the organizer of this event and founder of Girl Carnivore, along with 40+ other amazing bloggers, for Kita’s annual #BurgerMonth link-up bash. Plus, there are weekly giveaways as part of the celebration!
If you visit Kita’s blog, you know she is over the top cray about her meat, and so the more outrageous the burger, the better, right? I love that about her site.
But truthfully, I am a simple gal when it comes to burgers. I will try new flavors (last month, Jason and I split a burger with peanut butter on it…I soo did not like it), but I love to add one or two small twists to classic recipes at home.
Growing up, I would always always always order a Mushroom Swiss Burger. You could not get me to order any other kind. So I took a personal fave, and added crispy homemade onion straws for crunch, and extra flavah!
To create this burger, good meat was a must! I made sure to use ground beef from Certified Angus Beef®. I know I may be totally biased after taking a trip to their headquarters last Fall, but seriously, if you’re celebrating #NationalBurgerMonth, go big or go home, right?
Normally I also add a dash or two of Worcestershire sauce to my meat mix, but then I opted to add to my sauteed mushrooms, instead (after first making this burger with Worcestershire in the beef, and on the mushrooms…don’t make the same mistake I did. It was way too much).
This burger is so simple to make, and the most tedious part are the onion straws that are not all that tedious…and SO WORTH IT!
This burger would be great over the weekend, or Memorial Day, next week. Or just because it’s Wednesday. Add your fave bun, or eat as is. I felt like it had enough going on without a bun, so I decided to knife and fork this baby, instead. You do you, though.
- 1 whole Yello Onion (I like Vidalia, or another yellow sweet onion)
- 2 cups Buttermilk
- 2 cups All-purpose Flour
- 1 tbsp salt
- ¼ tsp Cayenne Pepper
- 2 tbsp olive oil
- cooking spray
- 2 pounds Certified Angus Beef ® ground beef (any ground beef will do, though I do suggest 85/15 blend)
- ½ cup baby bella mushrooms, cleaned and stemmed
- 1 tbsp olive oil
- 6 slices Swiss cheese
- 6 leaves green leaf lettuce
- 6 slices tomato
- 2 garlic cloves, minced
- Coarse kosher salt and freshly cracked pepper to taste
- Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
- Combine flour, with spices. Set aside.
- To a large pan, add olive oil and cooking spray.
- Once hot, add onions, coat int flour mixture, tap to shake off excess, add in hot pan. You'll need to do this in batches. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone.
- Toss baby bellas in 1-2 tbsp olive oil, with 1 tbsp Worcestershire sauce, season with salt and pepper and grill approximately 5 minutes per side, in a small saute plan. Set aside.
- Portion ground beef into 6 patties, season with salt and pepper, and garlic and grill to desired doneness. Top each patty with mushrooms, and a slice of cheese, and cover until cheese melts. Top with crispy onions.
With great burgers, comes great sponsors. Where this epic burger creation is my own for #BurgerMonth 2016, I would love to thank American Lamb Board, Cowboy Charcoal, Char-broil, Casabella, Cabot Cheese, Grill Master Club, Certified Angus Beef, Spiceologist and CuttingBoard.com for the kick butt grill prize packages!
Enter the rafflecopter below for a chance to win some amazing packages: