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GRUYERE MUSHROOM BURGERS

Ingredients

  • 1 1/4 lb. 80/20 ground beef
  • 16 oz sliced button mushrooms
  • 6 slices Gruyere cheese
  • kosher salt/pepper
  • sliced jalapenos (optional)
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Well…the Hubs is back on the Keto diet and I am basically starving myself for an upcoming photo shoot…so I decided to get a little creative last night…all for his sake…hahaha! He loves burgers…he could probably eat them every single day of the week…I had to make this one super tasty knowing that he would not be indulging in a bun. All the while I am eating mine…after I scraped the cheese off…wtf? Ok…I did have to taste one cheesy bite…and OMG is all I can say. With only a few simple ingredients…you will have created one fantastic burger! By all means …serve on a bun, eat as is, or even try a lettuce bun!

Gruyere Mushroom Burgers in a cast iron pan from Lodge

Before I get to the recipe…let’s talk about the details! I will say this again and again…if you do not own a cast iron pan…get one now!!! Click here to grab my go to from Lodge Cast Iron. The beef…for this recipe and all of my ground beef recipes…you really need to use an 80/20 combo…the 20 percent fat content lends to the juiciness of the burger and the flavor profile…if you are going to have a burger…have a burger full of yumminess! I allow the meat come to room temperature…makes for a better sear. This recipe will yield three generous portions. I am also going to suggest, that you skip the grill…you want all of the juices from the burgers and the cheese to wrap themselves around the mushrooms.

Heat up your cast iron pan to medium-high. Toss in your mushrooms, dry. Allow them to soften and brown on their own…no need to add anything except a pinch of salt about halfway through. Please do NOT over cook these…you want just a little bite to them. I shot up the temp at the end just to cook off any water that was released. Remove mushrooms and reserve in bowl. Excuse the photo below…I was so forgetful last night when I was making this recipe…I forgot to take photos of the process…I used button mushrooms…baby portabellas would also work well, as you can see in this photo of mine from a prior recipe!

Sliced mushrooms cooking in cast iron pan

Form your burgers. Season with kosher salt and pepper on both sides. In the same cast iron pan…turned down to just over medium…place your burgers and allow to sear nicely on one side to form a crust. Flip and sear on the other side. Depending on how you like your burger temperature…I’m a medium girl…place lid for a few minutes to bring to desired temperature. Take note…you will be placing the pan under the broiler and the burgers will cook a bit more in the oven.

Set oven to broil. Top the burgers with a few spoonfuls of the mushrooms…layer the Gruyere slices on top of the mushrooms. Spoon the rest of the mushrooms around the pan…which at this point…should be covered in yummy goodness from the burgers. Place under the broiler until the cheese melts and starts to brown! You can skip the broiler, if you wish, and just place lid back on pan to melt the cheese. Toss in a few fresh jalapeno slices and ENJOY! This may be one of the best burgers you have ever made and devoured!

Gruyere Mushroom Burgers in a cast iron pan from Lodge

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