RECIPE: Bacon Swiss Mushroom Burger w/ a Garlic Aioli
I seriously didn’t wanna share this recipe because it’s that good LOL. But, you guys who’ve tried my recipes so far seem to really enjoy them, so why not? I made these for July 4th, and the moment I bit into it, I think I came a little. Incredible. Best burger I’ve made, in my own humble opinion. The shiitake’s are amazing, I kept eating them alone lol. They have so much flavor, I wouldn’t recommend using boring button mushrooms. The garlic aioli REALLY sets this off you guys, so don’t leave it out. I personally do not put ketchup on my burgers. I like to create an actual burger patty that is so incredibly flavorful and juicy that you don’t need to mask it behind the cheap sweetness of ketchup. Some burgers are so bland that they need ketchup, but this aint one of’em ;) Try to let go of your ketchup dependency lol…
This will make between 6 to 8 burgers
- Steakhouse patties (recipe below)
- Onion rings (recipe below)
- Garlic Aioli (recipe below)
- Crispy bacon
- Swiss cheese
- Sauteed shiitake mushrooms (recipe below)
- Soft vienna rolls or standard boring hamburger buns, toasted with butter
These onion rings are slightly switched up from the ones I made with the “Big Meech Burger”. I didn’t double coat them, and I used a few other ingredients. These are also very amazing.
- 1 vidalia onion sliced into rings
- 1 qt buttermilk
- 1/2 cup hot sace
- 2 cups of flour
- 3/4 cup corn meal
- 1/2 cup japanese bread crumbs (panko)
- Loads of different seasonings, such as seasoned salt, black pepper, granulated garlic, cayenne, dried parsley, etc. go nuts with this.
In a bowl or shallow dish, mix the buttermilk with the hot sauce well. Should be a lovely shade of pink. Add some seasoning to this mixture. Place the onions into the mixture and make sure they’re covered by the buttermilk. Cover tightly and place in the fridge to get happy for at least 3 hours.
Mix the flour, cornmeal, panko together well. Add a tbsp of dried parsley. Season with whatever you’d like and set aside.
When you’re ready to batter up your onion rings: take them out with a fork (do not pierce them), a dump them into the flour mixture, making sure to evenly and thoroughly coat them. Do this with every onion ring, then place into the freezer to help them set up and prevent your flour mixture from floating off into the oil.
When ready to fry, heat your oil to 375 degrees. Remove the onion rings from the freezer and gently place into the oil and fry until golden brown. Immediately season with salt when you take them out of the oil.
this is somewhat of a spin on a classic aioli, which uses egg yolk instead of mayo. but mayo is nothing but egg, oil and a few other ingredients anyway, so this is basically the same thing…
- 1/2 cup mayo
- 1 tbsp garlic paste (can use finely chopped garlic)
- 1 pinch of granulated garlic
- 1 tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
- Salt, pepper, dried parsley, dash of cayenne
Combine everything and mix well. Let chill in the fridge for at least an hour.
Sauteed Shiitake Mushrooms:
Even if you think you hate mushrooms, you will LOVE these. They take on a very delicious smokey, almost bacon’y flavor that is unreal. I bought my shiitake’s already cleaned and sliced. DO NOT clean these with water, they will soak it up like a sponge and will ruin everything. If you don’t know how to clean mushrooms, please google.
- 2 cups of sliced shiitake mushrooms
- 1 tbsp worcestershire sauce
- 3 to 4 tbsp extra virgin olive oil (the good stuff, it makes a difference)
- 2 to 3 tbsp butter
- Salt, pepper, onion powder, and any other seasonings you’d like
Heat the olive oil and butter in a skillet over medium or medium-high heat. Once the butter starts bubbling up, add your mushrooms. Season them. Allow this to sautee for about 4 minutes, then add the worcestershire. Continue to sautee until they achieve a beautiful color. Taste one and see if it needs anything. I let mine cook for about 10-15 minutes before I turned off the heat.
- 1 lb ground beef (at least 80/20 for a juicy burger)
- 1/4 cup steak sauce (such as A1)
- 2 to 3 tbsp worcestershire sauce
- 2 tbsp heavy cream
- 1/4 cup seasoned bread crumbs
- Drizzle of extra virgin olive oil for added moisture
- Seasoning (I used McCormick’s Montreal Steak seasoning, kosher salt, granulated garlic, onion powder, cayenne, a little dried parsley — use whatever you have)
To the ground beef, add the worcestershire, steak sauce, heavy cream, extra virgin olive oil, seasoning and bread crumbs. Gently mix and make sure everything is incorporated well. Cover and let this marinate for at least an hour in the fridge.
After marinating, form your patties. I recommend keeping these humbly sized. They will shrink a little when cooked, so keep that in mind.
In a skillet over medium-high heat, cook your patties — flipping just once and DO NOT PRESS the patties down with your spatula. Cook for about 10 minutes. Patties will be juicy and flavorful. Set aside.
Butter and toast your buns.
Spread a layer of the garlic aioli on the bottom half of your bun, place a patty on top with a slice of swiss cheese and stick under a hot broiler just until the cheese starts to slightly melt. Don’t leave it under there for long, and definitely don’t walk away.
Once the cheese starts to melt down, immediately remove from the oven with a pair of tongs. The residual heat will continue to melt the cheese.
Place some of the mushrooms on top of the melted cheese, followed by 1 or 2 onion rings, then the bacon.
Spread more garlic aioli on the other half of the bun close it up.
Eat that shit and enjoy your orgasm.