Griddle Top Mushroom & Swiss Burgers
Recipe - No. 50
Behind the Recipe
The Griddle Top Makes It Easy
Seasoned grill masters love to tell you how you should flip a burger patty once and only once. That’s because the constant turning and multiple exposures to direct heat will suck out all the moisture from your patties.
But if you don’t spend hours on the grill each week, how do you know when the time is right to flip your patties? Do it too soon, and your still uncooked burgers will stick to the grill. Too late, and you’ve lost all that juicy goodness within. One wrong turn of a spatula can send a burger patty flying off the grill or worse, in your face!
However, with this recipe for mushroom and Swiss burgers, there’s nothing to worry about! With a flat top griddle like the Nexgrill 4-Burner Gas Grill with Griddle Top, it’s easy to tell when that perfect golden-brown color has seeped through the patty because it’s all an open cooking surface.
Just start by caramelizing the onions and mushrooms together. Then move on to the burger patties, cheese, and buns. Easy! You don’t have to be a seasoned pitmaster to cook like one, and this recipe for Griddle Top Mushroom & Swiss burgers proves it.
- 1 Tbsp. Worcestershire sauce
- 1.5 fluid oz. whiskey (optional)
- 2 tsps garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cups yellow onion, julienned
- 2 cups sliced cremini mushrooms
- 1-2 lbs 80/20 ground beef
- BBQ sauce of your choice
- 8 slices Swiss cheese
- 4 jumbo hamburger buns
- Salt and pepper
- Olive oil
- In a medium bowl, make the burger seasoning by combining 1 Tbsp. Worcestershire sauce, 1.5 fluid oz. whiskey (optional), 2 tsps garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp ground black pepper until well mixed.
- Shape the ground beef into 4 even-sized burger patties, and cover with seasoning on all sides.
- Preheat your Nexgrill griddle top gas grill for medium heat on one side, leaving the other side off.
Add a splash of olive oil to your griddle top, followed by the sliced onions and mushrooms.
Add a pinch of salt & pepper to the mushrooms and onions, and cook for 10 minutes.
Once the onions and mushrooms have caramelized slightly, shift them to the cooler side of the griddle cooking surface.
Place your seasoned burger patties on the griddle and cook for about 3 minutes per side (or until they’re cooked just the way you like).
Spread the onions and mushrooms mixture on top of the burger patties, add some BBQ sauce on the veggies, and then 2 slices of Swiss cheese.
Cover the patties with a metal plate so the cheese melts everything together.
While the cheese melts, place your burger buns on the griddle and lightly toast on both sides.
Add some BBQ Sauce to the bottom buns, add the burger patties over the top, and serve it hot off the griddle.