I’m very behind posting this recipe. Although I don’t know if you can really call it a recipe. I just sort of throw things together for this and there you have it. A couple of weekends ago we had a craving for burgers, and not just any burger. It had to be one of my stuffed burgers. We decided on mushroom swiss with caramelized onions on top. Oh it was so good!
Here’s the recipe. Keep in mind that I honestly didn’t measure a thing. I also probably used more than 2 lbs of ground beef but I did end up with 5 stuffed burgers. This recipe should get you 3 stuffed burgers. I apologize that I didn’t get a pretty picture of the burger on the bun, guess we were too anxious to get them in our tummies.
Mushroom Swiss Stuffed Burgers
2 lbs ground beef
2 Tbls Worcestershire sauce
1 Tbls Horseradish Sauce
Freshly cracked black pepper
2 large sweet onions, sliced
Mix ground beef with Worcestershire sauce, horseradish sauce and seasonings. In a small pan over medium heat melt 2 tablespoons butter. Place sliced mushrooms in pan. Stirring occasionally cook until tender. Remove from heat and set aside
In a large non-stick skillet melt 2 tablespoons butter over medium heat. Place onions in skillet and cook until onions are soft and caramelized. They should be a nice tan color. Keep warmed in pan over low heat.
Take the hamburger mix and make large meatballs with it. Make sure you make an even amount. There should probably be enough for 6 meatballs. They need to be extra large, about a cup full of the ground beef mixture. Take one patty and flatten it out, it is going to be huge. If you can push a small well in the center of the burger, leaving higher sides. Place some mushrooms and swiss cheese in the center of the burger. I break the swiss slices into smaller pieces before putting it in the burger. Make sure you leave about 1/2 inch around the edges. Take a second meatball and flatten it. Make sure it is about the same size as the burger with the mushrooms and cheese. Place it over the stuffed burger and gently push down on the edges of the two burgers, pinching them together. I carefully pick up the burger and shape it more, pinching the edges together as much as possible. Do this for the rest of the burgers.
Heat your grill and cook on one side for approximately 10-15 minutes. Carefully turn burgers and cook on the other side for an additional 10-15 minutes.
Place burgers in buns with favorite condiments and caramelized onions.
Here’s a picture of the burgers before they were grilled with a 7-Up can next to it for size reference. The burgers are huge. But by the time they cook down they fit a burger bun perfectly.