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Summer Grilling: Beef Burgers & Sliders

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Aired September 21, 2017

Mushroom-Stuffed Baby Swiss Burgers

serves 4


    3 tablespoons EVOO – Extra Virgin Olive Oil, divided

    2 tablespoons butter

    1 pound cremini mushrooms, chopped

    Salt and pepper

    1 onion chopped

    2 cloves garlic, grated

    12 slices Sargento Baby Swiss Slices, divided

    1 1/2 pounds ground sirloin

    2 tablespoons Worcestershire sauce

    1 tomato, sliced

    1 head green leaf lettuce

    1 red onion, sliced

    4 burger rolls


Heat EVOO, 2 turns of the pan, over medium-high heat with butter. When butter is melted, add mushrooms and cook to deep brown, about 10-12 minutes. Add salt, pepper, onions and garlic, stir and let soften, about 3-4 minutes more. Take pan off the heat and pour mushroom mixture into a medium-sized bowl and let cool. Chop 8 slices of Swiss cheese and mix it with the cooled mushroom mixture. Set aside.

In a medium bowl, mix ground sirloin with Worcestershire sauce, salt and pepper. Score the meat into 8 sections then roll into 8 balls and form them into very thin patties. Lay 4 of the patties on your work surface, scoop 1/4 of the mushroom cheese mixture into the center of each patty, top with another patty and pinch the sides to seal the mixture inside.

Heat a cast-iron skillet over medium-high heat with one turn of the pan of EVOO. Cook burgers in the pan, about 3-4 minutes per side. Top each burger with a slice of Swiss cheese, cover the pan with a sheet of aluminum foil to help melt the cheese then place on a burger bun. Top with a slice of tomato, some lettuce and onion, and serve.


Summer Grilling: Beef Burgers & Sliders

3 / 32