Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli
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Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli
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These gourmet burgers are beyond your average backyard BBQ fare. Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli are a flavor wallop to the mouth in the best possible way!
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Ingredients
Burgers
- 1 pound ground beef lean
- 12 ounces white mushrooms chopped fine
- salt to taste
- black pepper to taste
- 1 Tablespoon olive oil
Soy Glaze
- 1/3 cup brown sugar
- 1/4 cup soy sauce low-sodium
- 3 Tablespoons granulated sugar
- 2 Tablespoons water
- 1 Tablespoon white vinegar
- 1 Tablespoon rice vinegar
- 1/4 teaspoon ground ginger
Caramelized Onions
- 2 onion large
- 2 Tablespoons butter salted
- Pinch salt
Assembly
- 4 challah buns
- 4 lices swiss cheese
- 1/2 cup aioli with rosemary
Instructions
Soy Glaze
- Stir all of the glaze ingredients together in a small saucepan over medium-high heat. Once the liquid comes to a boil, reduce the heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Let the glaze cool 30 minutes before using. It will thicken as it cools.
Caramelized Onions
- Chop the onions into 1/4" wide strips. Melt two tablespoons of butter in a large skillet or pan over medium heat, then add the onions and stir just until they start to soften and turn translucent.
- Reduce the heat to medium-low, season with a little salt, and continue to cook the onions, stirring every few minutes to make sure they don't stick to the pan or cook unevenly, for about 40-45 minutes. You may need to add a little water or chicken broth here and there to replace some of the water that evaporates out of the onions. The onions will go from a pale yellow, to a golden yellow, to a deep, golden brown when done.
Burgers
- In a large bowl, combine the ground beef with the finely chopped mushrooms, by hand, until incorporated. Shape into 4 large patties and season both sides generously with salt and pepper.
- 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 for 3 to 4 minutes until nicely browned, before flipping to the other side. Immediately brush the burgers with the soy glaze and top each burger with a slice of swiss cheese. Loosely cover the pan with aluminum foil to help the cheese melt, and cook another 3 to 4 minutes on the second side until the cheese has melted and the burgers are done. Transfer to a plate.
- Butter both split sides of the hamburger buns and toast on a griddle, then assemble the burgers by placing a cooked patty on each toasted bun and topping with the caramelized onions. Spread the toasted side of each top bun with a generous amount of aioli and place on top, then serve.
Notes
- Soy Glaze recipe adapted from AllRecipes.
Nutrition Information
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Calories
707kcal
(35%)
Carbohydrates
63g
(21%)
Protein
37g
(74%)
Fat
33g
(51%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
110mg
(37%)
Sodium
1177mg
(49%)
Potassium
868mg
(18%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
318IU
(6%)
Vitamin C
6mg
(7%)
Calcium
255mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 37g | 74% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 1177mg | 49% |
| Potassium | 868mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 255mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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