Mushroom, Onion & Swiss Burger
Mushroom, Onion & Swiss Burger, a Burgers, Sandwiches & Wraps beef recipe, ready in 45 minutes, serves 8 Servings.
Recipe Courtesy Of:
Cook Time: 45 Minutes
Servings: 8
Ingredients: 11
Ingredients
Preparation
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Step 1
Heat olive oil over medium heat in a medium skillet. Add mushrooms and onions. Cook until tender, about 10 minutes, stirring frequently. Add ¾ tsp. salt and ½ tsp. freshly ground black pepper. Keep warm.
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Step 2
Preheat gas or charcoal grill to 400°F. The fire should be quite hot; you should barely be able to hold your hand 3 or 4 inches over the grates. After the coals are gray, spray grates with cooking spray or brush with oil to help keep burgers from sticking. Combine Ground Beef, Worcestershire sauce, ¾ tsp. salt and ½ tsp. black pepper in a large bowl, gently mixing until fully incorporated. Be careful not to over mix. Shape Ground Beef into 8 patties.
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Step 3
Grill patties in center of grid, covered, 8 to 10 minutes (over medium-heat on preheated gas grill 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season burgers with salt and pepper, as desired.
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Step 4
Place burgers on bottoms of buns. Evenly top burgers with sautéed mushrooms and onions. Drizzle 2 Tbsp. of barbecue sauce on each burger. Top each burger with ¼ cup arugula.
Nutrition Information
Nutrition information per serving, using 90% lean ground beef: 508 Calories; 194 Calories from fat; 21.7 g Total Fat (8.2 g Saturated Fat; 9.4 g Monounsaturated Fat); 88 mg Cholesterol; 1283.1 mg Sodium; 41.1 g Total Carbohydrate; 0.8 g Dietary Fiber; 29.6 g Protein; 4.7 mg Iron; 787.3 mg Potassium; 0.3 mg Thiamin; 0.7 mg Riboflavin; 10.0 mg Niacin (NE); 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.9 mg Zinc; 53.8 mcg Selenium; 96.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Thiamin, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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