This bodacious burger features Pickle Creek’s Sage, Mushroom, & Garlic Infused Olive Oil and is so tasty it’s trippy!
Print Recipe
Swiss, Sage, and Shrooms Burger
Ingredients
- 1 lb ground beef
- 1 Tbsp Pickle Creek House Seasoning (or other burger seasoning blend)
- 1 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for brushing on burgers and buns
- 4 hamburger buns
- 3-4 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for sautéing mushrooms
- 1 package sliced mushrooms, such as cremini or baby bell
- 4 slices Swiss cheese
- Salt & black pepper
Ingredients
- 1 lb ground beef
- 1 Tbsp Pickle Creek House Seasoning (or other burger seasoning blend)
- 1 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for brushing on burgers and buns
- 4 hamburger buns
- 3-4 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil for sautéing mushrooms
- 1 package sliced mushrooms, such as cremini or baby bell
- 4 slices Swiss cheese
- Salt & black pepper
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Instructions
Start your grill. Close the lid and preheat to about 450 degrees F.
Spring the House Seasoning over the ground beef and fold in the seasoning very gently. Working the beef as little as possible, divide and form it into four 1-inch thick patties. The burgers will shrink when cooking, so they should be slightly bigger than the buns. Also, make the patties so that the edges are thicker than the centers.
Once the patties are formed, brush each side with Sage, Mushroom, & Garlic Infused Olive Oil. Place the burgers on a large plate and store them in the fridge while the grill heats. Meanwhile, brush the cut sides of the buns with more Sage, Mushroom, & Garlic Infused Olive Oil.
Add 3 Tbsp Sage, Mushroom, & Garlic Infused Olive Oil to a large skillet (oil should be enough to coat the bottom of the pan). Heat over medium-high heat until the oil is warm but not smoking. Add the mushrooms and season with salt and pepper. Distribute mushrooms so that they form an even layer across the bottom of the pan. Sauté for about 10 minutes, stirring frequently, until the mushrooms are a nice golden color. Add more olive oil if the pan goes dry while the mushrooms are cooking.
Once mushrooms are sautéing and the grill is hot, take the burger patties from the fridge and place them on the grill. Leave them be while cooking (don’t try to press them flat with the spatula). Place the buns on the back or top rack of the grill, out of the direct heat, to toast them while the burgers cook.
For medium-rare burgers, cook 2-3 minutes per side (until internal temperature measures 135 degrees F). Cook longer if you prefer your burgers to be more done!
Take the buns off the grill as soon as they’re browned and toasty. Top them with the burgers once the meat is cooked to desired doneness. Top with sautéed mushrooms and a slice of Swiss cheese. Enjoy!
