Porcini Mushrooms And Swiss Gravy Burger


  • 2Poundground beef
  • 1 Oz dried porcini mushrooms
  • 3 Tablespoon sour cream
  • 2 clove garlic minced or through garlic press
  • 1/4 top pepper
  • 1/2 Cup hot water
  • One onion
  • 6 skewers
  • Drizzle of oil
  • 6 pieces of Swiss cheese
  • 3/4 Cup beef consume or broth
  • One brown gravy packet, prefer less sodium
  • Buns
  • Butter/oil


  • Rehydrate porcini mushrooms in 1/2 Cup hot water for minimum 10 minutes. Bring hamburger up to room temperature.
  • Stab onion with skewers and cut between to make lollipops. Drizzle with oil and grill, flip with burgers.
  • Blend porcini mushrooms through pepper in mini food processor or mince ingredients very well and mix well to make paste. Add to hamburger. Make 6 hamburgers. Grill on med high heat for gas grill or direct heat for charcoal 3-6questions.pdf
  • minute per side. Add Swiss cheese till melted.
  • Baste buns with butter/oil and toast on grill.
  • Mix reserve porcini water, minus dirt at bottom with beef consume/ broth to equal on Cup. In small saucepan pan ad water mixture to equal one Cup. Add brown gravy mix. Follow directions to make gravy.
  • Assemble: bottom bun, burger, onion, gravy, and top bun