Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli
These gourmet burgers are beyond your average backyard BBQ fare. Soy-Glazed Mushroom Swiss Burgers with Caramelized Onions & Rosemary Aioli are a flavor wallop to the mouth in the best possible way!
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 707kcal
Burgers
- 1 pound lean ground beef
- 12 ounces white mushrooms chopped fine
- Salt & pepper to taste
- 1 Tablespoon olive oil
Soy Glaze
- ⅓ cup brown sugar
- ¼ cup low-sodium soy sauce
- 3 Tablespoons granulated sugar
- 2 Tablespoons water
- 1 Tablespoon white vinegar
- 1 Tablespoon rice vinegar
- ¼ teaspoon ground ginger
Caramelized Onions
- 2 large onions
- 2 Tablespoons butter
- Pinch of salt
Soy Glaze
Stir all of the glaze ingredients together in a small saucepan over medium-high heat. Once the liquid comes to a boil, reduce the heat to medium-low, and cook until reduced in volume by half, about 30 minutes. Let the glaze cool 30 minutes before using. It will thicken as it cools.
Caramelized Onions
Chop the onions into ¼" wide strips. Melt two tablespoons of butter in a large skillet or pan over medium heat, then add the onions and stir just until they start to soften and turn translucent.
Reduce the heat to medium-low, season with a little salt, and continue to cook the onions, stirring every few minutes to make sure they don't stick to the pan or cook unevenly, for about 40-45 minutes. You may need to add a little water or chicken broth here and there to replace some of the water that evaporates out of the onions. The onions will go from a pale yellow, to a golden yellow, to a deep, golden brown when done.
Burgers
In a large bowl, combine the ground beef with the finely chopped mushrooms, by hand, until incorporated. Shape into 4 large patties and season both sides generously with salt and pepper.
Heat 1 tablespoon of olive oil in a large cast iron pan over medium-high heat until hot. Add the patties and cook without moving for 3 to 4 minutes until nicelyl browned, before flipping to the other side. Immediately brush the burgers with the soy glaze and top each burger with a slice of swiss cheese. Loosely cover the pan with aluminum foil to help the cheese melt, and cook another 3 to 4 minutes on the second side until the cheese has melted and the burgers are done. Transfer to a plate.
Butter both split sides of the hamburger buns and toast on a griddle, then assemble the burgers by placing a cooked patty on each toasted bun and topping with the caramelized onions. Spread the toasted side of each top bun with a generous amount of aioli and place on top, then serve.
Calories: 707kcal | Carbohydrates: 63g | Protein: 37g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1177mg | Potassium: 868mg | Fiber: 3g | Sugar: 34g | Vitamin A: 318IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 5mg