International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Mushroom & Swiss Cheeseburger

Mushroom & Swiss Cheeseburger

Today, I’m showing you my recipe for a decadent mushroom and swiss cheeseburger.

Disclaimer: I will warn you from the start, this crazy stuffed burger is seriously IN-SANE: once you cut it in half an incredible mushroom aroma emanates and the cheese just oozes out!

As you can probably imagine, when it comes to a stuffed burger, I use the House of BBQ Quebec Stuffer. And my advice for you to use it properly: only use cold ingredients.  It’s an important rule because if you add hot ingredients, they’ll slowly start to cook the ground meat, which could be dangerous. It’s not necessarily a problem if you throw the meat on the BBQ right away after adding the hot ingredients, but it could be if you make the burgers ahead of time. Knowing that, you’ll be all set to always make the greatest burgers!

Without further ado, here’s the recipe:

Required tools:

Ingredients:

Directions:

  • Place a skillet on the BBQ’s infrared burner and melt the duck fat (if the BBQ doesn’t have an infrared burner, use the side burner or heat a cast iron skillet on the BBQ and melt the duck fat once hot).
  • Meanwhile, chop the mushrooms into medium-sized pieces. Sauté them in the duck fat once it has melted.
  • Season the mushrooms with a little Texas dry rub and let them cook until they’re at least a little crispy on the outside. (Note that the longer the mushrooms cook, the less flavourful they will be and the more they’ll just taste like dry rub). Set aside.
  • Turn on the BBQ’s left and right burners, then preheat to about 400°F, making sure you have an indirect cooking zone.
  • Insert meat into the base of the Stuffer (use the thick base for a thinner patty and the flat base for a larger patty), insert the the Stuffer’s mold on top (bulging side down), then rotate it through the meat to remove excess meat and form a hole.
  • In the hole, add—in order—2 slices of cheese, the mushrooms, then 2 more slices of cheese*.
  • Close up the hole by covering it with meat, then place the Shaper’s mold (bulging side up) on top. Take the Shaper and turn it to form the patty.
  • Remove the patty from the Shaper and cover both sides with Texas dry rub (or Booster, then Texas dry rub).
  • Sear the patty on the infrared burner, or over a burner on full blast and (if grilling the meat on the BBQ) close the lid to retain as much heat as possible.
  • Once the patty no longer sticks to the grill, flip it and close the BBQ lid.
  • When the meat is well grilled on both sides and doesn’t stick to the grill, place it in the indirect cooking zone and let it cook. (If the patty starts to puff, turn down the burners on both sides).
  • Using the Thermomax, measure the patty’s internal temperature, making sure to stick it all the way into the core but not into the filling.  You’ll know the patty is done when the thermometer reads 160°F.
  • Place the buns on the grill and grill them on both sides to your liking.
  • When the buns are ready, remove them from the BBQ and begin to assemble the burger by spreading mayonnaise on one of the buns, then placing the chips and the stuffed patty on top. Pour the Ketchot and Colonel Mustard sauces on the patty and top off the whole thing with the second bun.
  • Enjoy!

* Depending on your preference and the size of the patties, you can opt to add less filling and you can add more ingredients later if you use the Stuffer’s flat base.

Happy grilling my friends!

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