Thursday, February 10, 2011

Mushroom and Swiss Sliders with Spicy Fry Sauce

For those of you who love mushroom and swiss burgers these are a must try!!! They were amazing! And they were even more delicious on my homemade hamburger buns, I just made them mini size. I came across this recipe from The Pioneer Woman (I find a lot of recipes from her and so far I have liked everyone I have made.) Now her recipe calls for 2 pounds of meat to make 8 patties, I used just a little more then a pound and I got 8 patties. The spicy fry sauce was spicy to me, but Dave said he had no idea it even had red pepper in it. My mouth is sensitive to heat, but it was just the right amount of spice. The drippings of sauted onion and mushroom that were left in the pan were delicious also! You must try these little burgers, you won't regret it!

Mushroom and Swiss Sliders with Spicy Fry Sauce

1/3 c. mayonnaise
2 Tbsp. Ketchup
1 tsp. Cayenne Red Pepper (less if you're sensitive to spice)
4 Tbsp. butter
1/2 whole medium onion, finely diced
8 ounces white mushrooms, chopped finely 
1/2 c. White or Red Wine (optional) (I didn't use wine)
4 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds ground beef (I only used a pound)
4 Tbsp. heavy whipping cream (I used regular whipping cream)
4 dashes Worcestershire sauce
1 tsp. Kosher salt
freshly ground black pepper
4 slices Swiss cheese, cut into four squares
8 whole dinner (or slider)rolls, split (or homemade buns)

In a small bowl, mix mayonnaise, ketchup and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)
Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet. Mix ground beef, heavy cream, Worcestershire, salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup (I used a 1/3 cup) of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon a generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooker through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture. Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately. 

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