Mushroom Swiss Burger with Savory Cream Sauce
My husband and I love to grill, especially on these beautiful fall days. Most often we do a standard cheeseburger, and I’ll mix up my burger and fry sauces to go with it. But sometimes, you want to switch things up a bit and make a ‘fancy’ burger!
My husband’s all-time favorite burger if we’re eating out is Whataburger’s Mushroom and Swiss burger, so this is our version of that tasty burger.
Note – this is not so much of a recipe on how to prepare a burger, but rather, how to dress up your burger.
Want to make some amazing and delicious buns to go along with your burger? Try out my pub style burger buns, or my light and fluffy butter buns (pictured in this recipe).
Equipment I use:
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Mushroom Swiss Burger
Ingredients
- 4 burgers cooked as desired
- 4 burger buns
- 8 oz white button mushrooms sliced
- 1 Tbsp unsalted butter
- ¼ cup heavy whipping cream
- 1 tsp Better than Bouillon Beef Base
- dash worcestershire sauce preferably Lea & Perrin's
- 1 Tbsp corn starch (optional)
- swiss cheese sliced
Instructions
- Saute the sliced mushrooms in butter until browned and fully cooked. Set aside on a paper towel lined plate to drain and cool.
- In a small saucepan over medium low heat, whisk the Better than Bouillon Beef base with the heavy whipping cream. Add a dash (just a few drops) of worcestershire suace and whisk to incorporate. At this point you should taste the sauce – you do not want the worcestershire to be overpowering, and want to have a distinctly beefy flavor from the beef base. Now is the time to adjust if you wish to add more of anything.
- Whisk in corn starch to thicken the sauce – you can omit this step, or add additional corn starch to your liking, however too much corn starch may produce a flavor of it's own.
- As your burgers are cooking, melt on your slice of swiss cheese. Toasting your burger buns is optional but recommended.
- Top your burger with mushrooms to taste, and drizzle with at least one Tbsp of sauce per burger. Spreading the sauce on your bun will allow for a more even, less drippy coverage of sauce.
