Arctic Circle Mushroom Swiss Burger Recipes

MUSHROOM SWISS BURGERS

Steps:

• Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

SWISS MUSHROOM BURGERS

Steps:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.

ARCTIC CHAR BURGERS

Steps:

• Toss the cucumber and onions together in a medium bowl. Combine the vinegar, sugar and 1/4 cup water in a small saucepan and bring to a boil. Pour the hot vinegar mixture over the vegetables and toss. Chill until ready to serve.
• Chop half of the arctic char into rough 1/2-inch chunks. Cut the remainder into a 1/4-inch dice. Put the larger pieces in a food processor and add the mustard and pulse to make a chunky paste. Transfer the paste to a bowl and stir in the rest of the arctic char, the capers, dill, lemon zest and some salt. Form the mixture into four patties, each about 4-inches in diameter.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown on the bottom, about 1 1/2 minutes. Flip and cook the other side until golden brown, about 1 1/2 minutes.
• Put a slice of tomato on the bottoms of each bagel thin and sprinkle with salt. Top each with 1/2 cup of the arugula and a burger. Using a slotted spoon, scoop up some of the pickled cucumbers and onions and mound on top. Cover with bagel tops and serve.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

MUSHROOM SWISS BURGER

Steps:

• In a large stainless steel skillet, add the butter and the onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
• Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
• You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season to taste with salt.
• Deglaze the onion pan. Melt the butter in the skillet and add the mushrooms.
• Let them cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add the garlic and saute for about a minute, then season to taste with salt.
• Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It's okay if the edges aren't perfectly round. Use your thumb to press an indent into the center of each patty, then sprinkle both sides with burger seasoning.
• Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add the cheese for the last 2 minutes of cooking.
• To assemble, spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.