Go Back
+ servings
two soy glazed mushroom swiss burgers with carmelzides onions and two sprgs of fresh rosemary to the side
Print Recipe
5 from 6 votes

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
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 707kcal
Author: Amy Nash

Ingredients

Burgers

  • 1 pound lean ground beef
  • 12 ounces white mushrooms chopped fine
  • Salt & pepper to taste
  • 1 Tablespoon olive oil

Soy Glaze

  • 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

Assembly

Instructions

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.

Notes

Soy Glaze recipe adapted from AllRecipes.

Nutrition

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