Smoky Mushroom Swiss Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


For the Mushrooms and Caramelized Onions:
3 slices of bacon
1 ½ cups of thinly sliced Portobello mushrooms
1 large onion thinly sliced
1 Tablespoon of butter (if needed)

For the Patties:
1 egg
6-8 green onions, ends trimmed and chopped
2-3 cloves of garlic peeled and chopped or
a 1-inch strip of prepared chopped garlic in a tube
such as Gourmet Garden brand.
¼ teaspoon freshly ground black pepper
6 thick slices of smoky bacon roughly chopped
1 ½ pounds of 85% lean ground hamburger
No-Stick cooking spray for grill

For the Avocado Mash:
2 – 3 small avocados cut into chunks
½ teaspoon salt
½ teaspoon cumin
1/8 teaspoon cayenne
1 clove of garlic minced
1 Tablespoon of fresh lime juice

For the Toppings:
6 Kaiser hamburger buns
3 Tablespoons melted butter or olive oil
2-3 (depending on size) thinly sliced tomatoes
6 slices Swiss cheese



To Prepare:
In a skillet over medium heat, cook the 3 bacon slices. When fat has rendered from the bacon, remove bacon from pan and save for another use. Add Portobello mushrooms and sauté until tender. Remove from pan, cover and keep warm. Add the onions to the pan and toss to coat with bacon grease. If there is not enough grease to coat the onions add 1 Tablespoon of butter. Cook stirring occasionally until the onions caramelize. Then cover and set aside.

While the onions are caramelizing, in a food processor or blender, process the egg, green onions, garlic, and pepper until smooth. Add the chopped bacon and process until the mixture reaches a pâté or mousse consistency.

In a large bowl, place hamburger meat. Add bacon mixture and mix by hand until the bacon mixture is completely incorporated into the hamburger. Divide the hamburger mixture into 6 equal portions and press into patties about 1 inch larger in diameter than your hamburger buns.

Prepare gas grill for direct-heat cooking over medium heat. While grill is heating combine all ingredients for avocado mash in a small bowl and mash with a fork. Cover and set aside.
Spray grill grates with no-stick cooking spray. Add burger patties, close the lid and cook 4 to 4 ½ minutes. Meanwhile brush tomato slices and hamburger buns with melted butter.

Flip the burger patties and grill an additional 4 to 4 ½ minutes on the second side or until burgers are cooked through and reach an internal temperature of 160 degrees Fahrenheit. During the last 2-3 minutes of cooking top each burger with an equal portion of the sautéed mushrooms and then add a slice of Swiss cheese. Also add the hamburger buns and tomato slices to the grill, turning the tomato slices half way through.

To Assemble:
On the bottom hamburger bun, place enough tomato slices to cover the bun. Then stack a mushroom swiss burger patty and top with caramelized onions. Spread a generous portion of the avocado mash onto the top bun and place on the burger. Serve.