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September 13, 2012

Gruyere and Smoked Bacon stuffed Burgers

This delicious variation on the classic cheeseburger is stuffed with Gruyere (Swiss) cheese and smoked bacon, then topped with sauté mushrooms and grilled onions. This is my favorite burger, good any time of the year but especially during the summer when you are taking it outside to the grill. Enjoy with a bottle of Zinfandel with pepper and berry flavors. Zinfandel pairs well with both the beef burger and the Swiss cheese.

Serves 6
Prep time: 10 minutes
Total time: 30 minutes


Ingredients:

  • 1 ½ pounds ground beef chuck
  • 1 ½ pounds ground beef sirloin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • 3 ounces Gruyere cheese, cut into 6 pieces
  • 6 slices smoked bacon
  • 1 tablespoon fresh parsley, finely chopped
  • 6 hamburger buns, split and toasted
  • Lettuce, enough for each burger (optional)
  • 6 slices tomatoes, in season (optional)
  • 6 slices red onion

    Mushrooms:

  • 1 pound mixed mushrooms, cremino, portabella, button and shitake, sliced
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • ¼ cup sherry
  • Salt to taste

    Tarragon Russian Dressing

    Mix together ½ cup mayonnaise, 1/4 cup ketchup, 1 tablespoon red wine vinegar, 1 tablespoon grated onion, 1 tablespoon fresh tarragon, finely chopped

    Instructions:

    Burgers: In a medium bowl, mix the beef together with parsley, salt and pepper. Form the meat into 12 disks. Place a piece of cheese and a slice of bacon on top of six disks. Top each of those with the other disks and form into six patties about 1 ¼ inch thick. Pinch edges of burgers to seal. Brush with butter and grill over high heat for 3 minutes, turning over to sear the other side. Move to medium heat and cook another 8- 10 minutes or until done. Place onions on the grill and cook until nicely brown on both sides.
    Mushrooms: Melt butter in a non reactive sauté pan on medium heat. Add mushrooms, garlic and salt. Cook until soft. Deglaze the pan with sherry and continue to cook until reduced.

    To serve: Spread the bottom half of the bun with the dressing and top with the burger. Add the lettuce, tomato, mushrooms and onions. Top with bun and serve right away.

    Cooking Wiser:
    Sometimes the cheese will melt and run out of the burger and this can be so frustrating. So try this tip to keep the cheese inside, freeze the cheese the night before and place on burger patty right before sealing it up

    Make it your own
    Use your favorite cheese, smoked gouda, cheddar, Monterey Jack or spice it up with Pepper Jack

  • Posted by terri at September 13, 2012 09:42 PM

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