Burger Two: Swiss Mushroom Melt

Burger Number Two: Swiss Mushroom Melt
Page 59

 I was extremely excited about this burger. I love mushrooms and have developed a deep unconditional love for beef especially those  cooked on the BBQ ( this is all since relinquishing my devotion to a meat free life style; years and years... silly, silly me). 

Ted describes these burgers as 'beer infused with sauteed mushrooms and onions'; don't they sound delectable! Ted is well known for his use of the most decadent ingredients available and has a strong penchant for the odd 'tipple' which he readily adds to his dishes. 

Vince, the master of the BBQ and Kerry were keen to crack on with the burger book and we picked a gorgeous summer evening for the Swiss Experiment. We combined ice cold sirloin, butter, garlic, onion, dijon mustard, worcestershire sauce, 1/4 dark ale ( we used coffee porter from the fabulous Mill Street), beef stock and cracker crumbs. We seasoned the burger mix, formed them into patties and then left them in the fridge for an hour or so to 'rest'. 

For the mushrooms, we sauteed onions in butter ( Ted loves his butter) and drizzled them with the ale after they had browned. We then added the mushrooms to the front of the pan and drizzled them with ale also. After 10 minutes or so, we mixed the mushrooms and onions together, added some thyme and seasoned to taste. 

Vince got the burgers going on the grill and they cooked quickly, within around 10 minutes and then  dolloped the mushroom/ onion mix on top of the burgers and then laid a generous slab of Swiss cheese on top. Just before serving, Vince closed the grill lid and allowed the cheese to melt. 

The burger buns were brushed with butter; laid face down on the grill and allowed to crisp up before serving.

And here is the finished burger; what a triumph! I would highly recommend these burgers, they appeal to all tastes and are easy to put together for a wonderful summer time snack! I couldn't resist this quick 'first bite' video of Darren and Vince!