Step-up your burger game with these loaded mushroom and Swiss burgers with black garlic aioli. These next-level burgers are juicy, umami-rich, and ready in less than 30-minutes.
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Believe it or not, I found a way to make a mushroom and Swiss burger even better. AND it’s so simple!!
All you gotta do is slather it with some black garlic aioli. Hopefully, you didn’t miss my post about this unique and amazing aioli, but in case you did I’ll share a few of the highlights. It’s garlicky, salty, and umami flavored with a touch of sweetness.
Black garlic happens to pair spectacularly with mushrooms, as they are both umami-rich. Know what else pairs well?!?
Mushrooms and Swiss!! I bet you already know that though. It is a tried and true combination after all.
This mushroom and Swiss burger starts with a lightly seasoned one-third pound all-beef patty cooked to your liking, then melted Swiss cheese. It is heaped with plenty of soft and buttery sautéed mushrooms and caramelized onions.
Last but not least, it’s all squeezed between a black garlic aioli slathered brioche bun, which is toasted, providing a little bit of crunch to balance out the juicy burger and tender veggies.
I didn’t think I could like any home-cooked burger more than my bacon hatch chile burger, but this one definitely gives it a run for its money. Give them a try and let me know which one you prefer.
So what do you need to make these burgers? ( + substitutions)
- Butter: Salted or unsalted.
- Yellow onion: Could sub for white.
- Baby bella mushrooms: It’s mushroom season!!!! *happy dance* Make sure to rinse and them pat dry prior to slicing.
- Ground beef
- Worcestershire sauce: Used in both the mushroom/onion mixture and in the burger patties it adds some nice tang and helps balance the flavors.
- Onion powder
- Ground black pepper
- Swiss cheese: The recipe calls for one slice, but feel free to add more if please.
- Hamburger buns: Brioche is the way to go!
- Black garlic aioli: Don’t let this aioli scare you away. It’s not too hard to make, takes only 5-minutes, and you can order black garlic through Amazon if you can’t find it locally. The following are the ingredients you will need: black garlic, garlic, salt, egg yolks, black pepper, white wine vinegar, and extra-virgin olive oil.
How to make mushroom and swiss burgers w/ black garlic aioli? ( + tips)
Begin by melting the butter in a sauté pan over medium heat. Add the onions, mushrooms, 1 teaspoon of Worcestershire sauce, 1/4 teaspoon of salt, and 1/4 teaspoon of ground black pepper and sauté for 15 minutes, stirring occasionally.
Meanwhile, heat a griddle or cast-iron skillet lightly coated with a neutral oil to medium-high heat.
Prepare the burger patties by combining the ground beef, minced garlic, 1 teaspoon of Worcestershire sauce, the onion powder, 1/4 teaspoon of ground black pepper, and 1/4 teaspoon of salt in a medium bowl.
Divide the mixture into three equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
Place the patties in the skillet and cook for four minutes, then flip, top with a slice (or two) of Swiss cheese, and cook an additional 3-6 minutes based on desired doneness. The internal temperature should register 130-135 degrees for a medium-rare burger, 140-145 for medium, 150-155 for medium-well, and 160 for well done.
Once cooked, transfer the burgers to a plate.
Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
To assemble: Slather bun with black garlic aioli, top with burger patty, and mushroom mixture. Serve warm.
How to store
Refrigerate burger patties in an airtight container for up to four days and mushroom/onion mixture for up to five days.
If you make these mushroom and Swiss burgers w/ black garlic aioli I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 2 tablespoons butter, salted or unsalted
- 1 small yellow onion, halved and sliced, could sub for white
- 8 ounces baby bella mushrooms, rinsed, dried, and sliced
- 2 teaspoons Worcestershire sauce, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 pound ground beef
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 3 hamburger buns, preferably brioche
- 3 slices Swiss cheese
- 3 tablespoons black garlic aioli (see notes for recipe)
- Melt butter in a sauté pan over medium heat.
- Add the onion, mushrooms, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Sauté for 15 minutes, stirring occasionally.
- Preheat a griddle or cast-iron skillet lightly coated with a neutral oil to medium-high heat.
- Prepare the burger patties by combining the ground beef, minced garlic, 1 teaspoon Worcestershire sauce, onion powder, 1/4 teaspoon ground black pepper, and 1/4 teaspoon salt in a medium bowl.
- Divide the mixture into three equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
- Place the patties in the skillet and cook for four minutes, then flip, top with a slice Swiss cheese, and cook an additional 3-6 minutes based on desired doneness. Internal temperature should register 130-135 degrees for a medium-rare burger, 140-145 for medium, 150-155 for medium-well, and 160 for well done.
- Once cooked, transfer burgers to a plate.
- Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
- To assemble: Slather bun with one tablespoon black garlic aioli and top with burger patty and mushroom mixture. Serve warm.
Storage: Refrigerate burger patties in an airtight container for up to four days and mushroom/onion mixture for up to five days.
Black Garlic AiolI
2 cloves fresh garlic
1/4 teaspoon salt
2 large egg yolks, room temperature
2 teaspoons white vinegar
1/2 cup high quality extra-virgin olive oil
6 cloves black garlic
1/8 teaspoon ground black pepper
1. With a mortar and pestle crush the garlic together with the salt. Transfer to bowl of food processor fitted with a steel blade or blender. *If you don't have a mortar and pestle you can skip this step and just throw it in your food processor. (See notes).
2. Add the egg yolks and white wine vinegar and pulse until combined.
3. Continue blending while slowly adding extra-virgin olive oil one teaspoon at a time.
4. Blend until all the oil has been incorporated and desired consistency is produced.
5. Add the black garlic and black pepper and pulse until combined. Serve immediately or refrigerate for later.
***Adding the oil slowly is ESSENTIAL for the emulsification process. Simply put, emulsification is the process of combining (by force) two liquids that don’t want to mix (such as oil and water). If this step is not performed properly the sauce will not come together and you’ll have to begin again, so be patient!! It is not possible to add the oil too slowly, so take your time.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 907Total Fat: 56gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 28gCholesterol: 223mgSodium: 979mgCarbohydrates: 42gFiber: 3gSugar: 8gProtein: 58g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc