Mushroom Swiss Burger
Savory, juicy, and amazing. An easy way to dress up burger night.
Ingredients
- 4 burgers cooked as desired
- 4 burger buns
- 8 oz white button mushrooms sliced
- 1 Tbsp unsalted butter
- ΒΌ 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.