Have you ever had a meal that immediately made you think of someone after the first bite? This burger made me think of my dad. My dad is one of those guys that likes his food a little more...well...bland. I'm not saying this is a bad thing, and I'm definitely not complaining. He's pure in taste and I love that about him!
At the same time, it causes for an obstacle in cooking for him. My mom, sisters and I love dishes with an abundance of flavor. But, during my childhood, I remember my mom sometimes toning recipes down to avoid too much spice for my dad. After eating this burger, I thought, "I need to share this recipe with my mom because my dad would love it!" It's a good burger, but the flavors are not intense giving you basically a normal mushroom loaded cheeseburger. I personally like more tang in my burgers, but not everyone does. So, if you cook for someone who prefers a no-frills burger, try this one out on them. And, for yourself? Spice it up with a little hot sauce. 😉
Amish-Style Smothered Mushroom Burgers
Yield: 4 servings
1 ¼ lb ground beef
1 teaspoon salt, divided
¼ teaspoon plus ⅛ teaspoon black pepper, divided
1 tablespoon olive oil
½ cup thinly sliced yellow onion
4 ounces sliced exotic mushrooms or 2 cups sliced button mushrooms
2 teaspoons Worcestershire sauce
4 slices deli-style sliced cheese, such as colby-jack cheese
4 onion rolls, split, lightly toasted or grilled
Combine the beef, ¾ teaspoon salt and ¼ teaspoon black pepper. Shape into 4 patties, ½-inch thick.
Grill the patties, 4 to 5 minutes per side or until the internal temperature reaches 160˚F.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook for 2 minutes. Stir in the mushrooms, Worcestershire sauce, remaining ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook and stir for 5 minutes or until tender.
Place cheese slices over patties during the last minute of cooking. Serve mushroom burgers in rolls topped with mushroom and onion mixture.
Source: Sargento Cheese
Full Disclosure – Although I’m in partnership to test and review Sargento recipes, I only share with you the ones that I truly enjoy and will make again. This post was sponsored by Sargento, but the opinions expressed about this recipe are my own.
