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Soy-Glazed Mushroom Swiss Burgers Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 138 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

These Soy-Glazed Mushroom Swiss Burgers combine juicy beef patties blended with finely chopped mushrooms, topped with a savory soy glaze and melted Swiss cheese. Caramelized onions add a sweet and rich depth of flavor, while rosemary aioli and toasted challah buns complete this gourmet burger experience. Perfect for a comforting yet elevated meal, these burgers showcase a perfect balance of umami and sweetness with a delightful blend of textures.

Ingredients

Scale

Burgers

  • 1 pound lean ground beef
  • 12 ounces white mushrooms, chopped fine
  • Salt & pepper to taste
  • 1 Tablespoon olive oil

Soy Glaze

  • 1/3 cup brown sugar
  • 1/4 cup low-sodium soy sauce
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons water
  • 1 Tablespoon white vinegar
  • 1 Tablespoon rice vinegar
  • 1/4 teaspoon ground ginger

Caramelized Onions

  • 2 large onions, chopped into 1/4” wide strips
  • 2 Tablespoons salted butter
  • Pinch of salt

Assembly

  • 4 challah buns
  • 4 slices Swiss cheese
  • 1/2 cup rosemary aioli

Instructions

  1. Prepare the Soy Glaze: Combine brown sugar, low-sodium soy sauce, granulated sugar, water, white vinegar, rice vinegar, and ground ginger in a small saucepan. Heat over medium-high until boiling, then reduce heat to medium-low and simmer until the mixture reduces by half, about 30 minutes. Remove from heat and let cool for 30 minutes to thicken.
  2. Caramelize the Onions: Melt 2 tablespoons of salted butter in a large skillet over medium heat. Add the chopped onions and stir until they start to soften and become translucent. Reduce heat to medium-low, season with a pinch of salt, and cook, stirring occasionally, for 40-45 minutes. Add a small amount of water or chicken broth if the onions begin to stick or dry out. The onions will transition from pale yellow to deep golden brown when done.
  3. Make the Mushroom Beef Patties: In a large bowl, combine the lean ground beef with finely chopped mushrooms by hand until evenly mixed. Form into 4 large patties and season both sides generously with salt and pepper.
  4. Cook the Patties: Heat 1 tablespoon of olive oil in a large cast iron pan over medium-high heat until hot. Add the patties and cook without moving them for 3 to 4 minutes to develop a brown crust. Flip the patties, immediately brush each with the soy glaze, and top with a slice of Swiss cheese. Loosely cover the pan with aluminum foil to help the cheese melt. Cook for another 3 to 4 minutes until the cheese is melted and the patties are cooked through. Transfer to a plate.
  5. Toast the Buns and Assemble the Burgers: Butter both split sides of the challah buns and toast them on a griddle until golden. Place each cooked patty on the bottom bun, top with a generous amount of caramelized onions, then spread rosemary aioli on the toasted side of the top bun and place it on top. Serve immediately.

Notes

  • Use lean ground beef to reduce excess fat while keeping the burger juicy.
  • The soy glaze can be made ahead of time and refrigerated; reheat slightly before using.
  • Adding mushrooms to the beef patties adds moisture and an earthy flavor while reducing the amount of meat per serving.
  • Caramelizing onions is a slow process but critical for developing their deep, sweet flavor.
  • Butter the buns before toasting for extra flavor and a crispy texture.

Find it online: https://oliviadinner.com/soy-glazed-mushroom-swiss-burgers-recipe/