Garlicky Mushroom & Swiss Burgers

I’m not saying it will make you vampire proof, but those bloodsuckers will probably look for easier prey.

Mushroom and Swiss cheese on a burger just seems like a natural pairing. In searching for a new flavor level, I hit upon the idea of garlic. In typical fashion, I added garlic to nearly every step of the process. You don’t have to add that much garlic, but that’s how you get vampires. Just a friendly warning.

SOFTWARE

·         1 head of garlic, loose paper coverings discarded

·         2 T. olive oil

·         3-6 T. mayonnaise (I like Duke’s)

·         1 T. butter

·         4 oz. mushrooms, sliced, stems removed

·         1/2 t. garlic powder

·         1 lb. ground beef (90/10)

·         2 T. garlic, minced

·         Kosher salt

·         Freshly ground black pepper

·         4 slices of Swiss cheese

·         4 onion rolls (or bun of your choice)

METHOD

1.       Heat oven to 400 degrees.

2.       Cut the top of the garlic head off, exposing the cloves inside. Place on a piece of aluminum foil.

3.       Drizzle the olive oil over the head. Loosely seal the foil around the garlic head.

4.       Place in the oven and bake for 50 minutes.

5.       When the time is up, let the package cool for 5 minutes, then open and remove the head.

6.       Squeeze the garlic cloves out into a small bowl. Enjoy the aroma.

7.       Using a fork, smash the garlic cloves into a paste.

8.       Add the mayonnaise and stir. Place in the refrigerator until needed.

9.       Meanwhile, heat a small skillet over medium heat. Melt the butter until it begins to bubble.

10.   Add the mushrooms and garlic powder. Stir occasionally and cook until the mushrooms are soft. Remove from heat and set aside.

11.   In a medium bowl, combine the ground beef, garlic, salt, and pepper until thoroughly mixed.

12.   Divide into four patties and grill or fry to your liking.

13.   To assemble, toast the buns in a toaster or under a broiler.

14.   Place a smear of the garlic mayo on the top and bottom of each bun.

15.   Put the cooked burger on the bottom half and cover that with some of the mushrooms.

16.   Place a slice of Swiss cheese on top of the mushrooms and melt the cheese under the broiler.

17.   Remove from the broiler and top with the other bun.

18.   Enjoy.

VARIANTS

If this is too much garlic for you, feel free to remove it from the burger or the mushrooms or both. But do try to keep it in the mayo. It is amazing for just about anything.