The Record Newspapers - Hometown News For Orange County, Texas

Burgers with Swiss, Mushrooms & Ranch Dressing


Last updated 4/26/2012 at Noon

Have you ever just wanted a big, fat juicy hamburger? Well I came across this recipe.

You know how it is when you are trying to be good and quit eating fast foods and try to eat healthy? Okay, well I have been cooking straight healthy everyday for the past month now. So no more broccoli or green beans, just give me a big fat juicy hamburger.

At least it will not be hardcore fried up. No, just a little sautéed perhaps. Anyway I am looking for some good hamburger recipes to put on my menu at the restaurant, but it cannot be fried. No, I am thinking I make the best homemade meatballs around, so why can’t I just bake a hamburger, maybe even stuff it with a little blue cheese, or something else??? If you have any good ideas, please let me know. It must be healthy of course. Meanwhile, I am going to eat this one real soon-like. Happy Eating!!!


· 1 1/2 pounds ground beef chuck

· About 1/4 cup Worcestershire sauce

· 3 tablespoons grated onion

· Coarse salt and pepper

· 1 tablespoon vegetable oil

· 4 deli slices (not too thin) Emmentaler cheese

· 3 tablespoons butter

· 1 pound white mushrooms, sliced

· 1 shallot, finely chopped

· 1/3 cup dry sherry

· 1 cup sour cream

· 1/4 to 1/3 cup buttermilk

· 1/4 cup finely chopped dill, parsley, chives and thyme

· 1 tablespoon fresh lemon juice

· 1 tablespoon hot sauce

· 1 clove garlic, grated

• 4 brioche or other soft rolls, split

• Preparation

• Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the chuck Worcestershire, onion, salt and lots of pepper. Form into four patties (thinner at the center and thicker at the edges for even cooking). Add oil to the hot pan, add the patties and cook, turning once for 8-10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last two minutes of cooking.

• Meanwhile, in a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until browned, about 12 minutes. Add the shallot, season with salt and pepper and cook for 2-3 minutes more. Deglaze the pan with the sherry and remove from heat.

• In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.

• Put the cheeseburgers on the roll bottoms and top with the mushrooms. Slather the roll tops with the dressing and set into place.

Katherine Aras

Look Who’s Cooking Now

(409)670-3144 Or 670-9517 (restaurant)


Reader Comments


Our Family of Publications Includes:

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019