Mushroom Swiss Burgers evolved when I picked up some burgers from a supermarket deli after work one night. We all liked it so well, that I just had to come up with a copy cat version. The grocery store version may have it on speed – just heat the cooking surface and 10 minutes later you have burgers. But the home made version is less expensive and only takes a couple of minutes to mix — plus the ability to plan ahead far enough to also buy mushrooms and swiss cheese when you find the meat on sale. You get that picture, I’m sure – no need to say more!
I usually buy 90% lean or higher if I am going to use the ground beef in a dish, but 85% lean works well when the meat does a solo appearance. If you are going to grill or fry ground beef patties, a bit of fat is necessary to keep the burger together and to give it flavor. Much of it will cook off so it is not eaten. The store version had small chunks of Swiss cheese right in the mix but the taste comes through with a slice or two on top of the cooked meat. The buns in the photo are thin buns. Several companies now make these available nationwide, including Pepperidge Farm Deli Flats, Arnold Sandwich Thins, Sara Lee Thin Buns. I do buy certain brands of regular buns, too, because what we eat at any given time often depends on which store I shop for groceries that week – not endorsing any particular product. If you are concerned about nutrition and health, it pays to read the labels on all bread products as there can be quite a variation in carbs, calories and nutrition available. It’s time well invested and you’ll only have to do it once, if you keep a list of what brands and types meet your criteria.
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