April 11, 2012

Worcestershire Burgers with Mushroms, Swiss, and Ranch Dressing

Every now and then the craving for a big, juicy burger hits. I like my burgers with cheese, lettuce, sometimes tomato, and always, always, with a sauce/spread.

My favorite burger thus far is this caramelized onion burger. This burger comes in at a verrrrrry close second.  It's got cheese, point # 1, it's got mushrooms, point #2, and it's got a creamy, tangy sauce all over it, point #55. My mouth waters right now just thinking about eating it again.

I love making burgers at home. I rarely ever order one out at a restaurant. For some reason I consider a restaurant burger to be unhealthy- burgers made at home = healthy. I love my math skills. But truly, if I'm making a burger at home, I always use lean ground beef, sometimes grass-fed, and I don't over do it in the seasoning department. I like them simple. I also almost always top it with some kind of veggie, whether it be mushrooms, lettuce, tomatoes...and I use a whole wheat bun. Win win's all around. 

This burger is definitely one I can guarantee you'll want to add to your dinner rotations. "Sandwich" night can be fun and gourmet!

Source:  adapted from Rachael Ray Magazine

1 1/2 pounds ground sirloin
About 1/4 cup worcestershire sauce
3 tablespoons grated onion
coarse salt and pepper
1 tablespoon vegetable oil
4 deli slices swiss cheese
3 tablespoons butter
1 pound baby bella mushrooms, slices
1 shallot, finely chopped
1/2 cup sherry (I used chicken stock)
1 cup sour cream
1/4 - 1/3 cup buttermilk
1 teaspoon parsley
1/4 teaspoon thyme
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 clove garlic, grated
Whole wheat buns

Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the beef, worcestershire, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). 

Add the oil to the hot pan, add the patties and cook, turning once, for 8 to 10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.

Meanwhile, in a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until browned, about 12 minutes. Add the shallot, season with salt and pepper and cook for 2 to 3 minutes more. Deglaze with chicken stock.

In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.

Put the cheeseburgers on the roll bottoms and top with the mushrooms. Slather the roll tops with the dressing and set into place.


  1. My mouth is watering, these sound heavenly! We have burgers on the menu for tomorrow and I think these are what I'll make!

  2. I have been so hungry for a good burger lately...these sound awesome!!

  3. Homemade burgers are the best! And I loved that you used ground sirloin. Now this is a legit, homemade gourmet burger. Well done!

  4. I love the mushrooms and swiss combo on burgers!

  5. My hubby loves mushroom & swiss burgers so I know he would flip over these! Yum!

  6. Lovely babe! Let`s follow each other!



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