It’s barbecue season which means: burgers! I’ve recently been making a burger with sautéed mushrooms, swiss cheese and a (total game changer) garlic and parmesan butter. It’s been many years since I’ve been to a Red Robin restaurant but all of a sudden the other day I thought of their sautéed ‘shroom burger and I just had to try and replicate it. It was my mom’s favourite burger and she had great taste in food so you know it’s gotta be good.
For 4 burgers.
for the butter: 1/2 cup salted butter, room temperature / 2 cloves garlic, finely minced or smushed through a garlic press / 1/8 cup finely shredded parmesan or parmigiano reggiano cheese / a few sprigs of fresh parsley, leaves finely chopped
for the burgers: 1 lb regular ground beef (I used to always make burgers with lean beef and now I see the error in my ways. Fattier beef all the way.) / a few big handfuls of cremini mushrooms / 2 cloves garlic , finely minced / 4 slices swiss cheese / 4 of your favourite burger buns / 1 and 1/2 tbsp olive oil / salt and pepper
First, make the flavoured butter by simply combining all the ingredients together. Easy. This makes more butter than you need for the burgers but you can keep it in the fridge and make garlic toasts or just slather it on crackers for a late night snack… which is what I’ve been doing…
Fire up your barbecue and hand shape your patties using 1/4 lb beef per patty. I don’t like to add any fillers in my burgers; I just season with a bit of salt and pepper. While your barbecue heats up, slice up your mushrooms and sauté in a pan over medium to medium-high heat with the minced garlic, olive oil and a bit of salt and pepper.
Barbecue your burger patties and just before they’re cooked through, top each patty with a slice of swiss to let it melt. Toss your buns on too to toast them. Spread some (or a lot) of the butter onto each top bun and then simply stack your burgers. Happy eating!