Whelp it’s official, I’ve crossed over to the dark side. I ATE MUSHROOMS AND LIKED IT.
Fellow mushroom haters, I’m so sorry, but hear me out. I’ve created a mushroom dish so delectable that it’s allowed me to get over my texture issues (you know what I’m talking about,) and eat, nay – inhale – an entire plate of ’em. It can be done!
Side note, I’ve been watching way too much House of Cards lately, like couldn’t stop even if I wanted to (I don’t,) so just imagine I’m telling you this with my fingers closed in a loose fist, thumb resting on top, whole thing casually bobbing in the air to get my point across like a gen-u-ine politician. I can’t believe I’m about to say this but I think I like HOC more than Breaking Bad and that makes me sad because, Jessie.
Anyway, mushrooms!! Rosemary mushrooms, to be exact – on a pan fried cheeseburger, no less. You are going to go bananas for this recipe. I’ve made it three times in the past two weeks and I’m still not sick of it. Rosemary-mushroom pan sauce on a cheeseburger for president. I can see it now.
No grill no problem – heck, no weather above 30 degrees, no problem! This dish starts with a fresh rosemary-spiked burger patty cooked indoors in a sizzling skillet before being blanketed with a slice of swiss cheese. As the cheese melts offscreen fresh mushrooms, rosemary, and garlic are sauteed in the same skillet until golden brown then beef broth and a touch of butter are added to make the most miraculous pan sauce and topping you will ever taste.
Honestly, these mushrooms are insane. Fresh rosemary – just a touch – sends them straight on the midnight train to Flavortown located conveniently in my mouth. I know.
This 20 minute dinner is stunning yet so simple to make. It tastes like it came from a restaurant but is easily made any night of the week right at home. To be honest I was really tired before needing to make this dish to shoot for the blog and was whining to Ben that I didn’t want to prep everything. He asked how he could help so I said, chop a small shallot and 1 Tablespoon fresh rosemary.
What next?
Oh that’s it.
You didn’t want to chop a small shallot and 1 Tablespoon fresh rosemary?
No.
Honestly that was such a ridiculous conversation but it just shows you how quickly this dish comes together. Chop a shallot and fresh rosemary, mix up some burger patties, saute some pre-sliced mushrooms, and call it a day. Or rather, dinner!
Start by mixing up the rosemary burger patties. To 1lb lean ground beef add 2 Tablespoons minced shallots, 2/3 of a full Tablespoon fresh rosemary that’s been minced (you’ll use the other 1/3 later,) 1 Tablespoon Worcestershire sauce and lots of salt and freshly cracked pepper. Mix until combined then form into 4 thin patties.
Next heat 1 Tablespoon extra virgin olive oil in a large (10-12″) cast iron or heavy-bottomed skillet over medium-high heat. The oil will not only help pan fry the burgers but we’ll need it for the mushrooms in a bit, too. Add the patties then sear for 3-4 minutes per side for medium done burgers.
Lay a slice of swiss cheese on top of each burger patty then let it begin to melt. If any of the cheese melts onto the skillet, scrape it off or it could burn when making the pan sauce.
Transfer the burgers to a plate then loosely tent with a piece of nonstick sprayed foil so the cheese will continue to melt. Pan sauce time!
Melt 1 Tablespoon butter in the same skillet then add 8oz sliced mushrooms and 1 Tablespoon minced shallots (you’ll need 3 Tablespoons minced shallots total for this recipe.) Season with salt and pepper then saute until the mushrooms are golden brown, 5 minutes. Add the remaining 1/3 of a Tablespoon chopped fresh rosemary and 1 minced garlic clove then saute for 1 more minute.
Finally, pour in 1 cup beef broth then use a wooden spoon to scrape up all the bits on the bottom of the skillet.
Let the broth boil and reduce until slightly thickened, 3-4 minutes, then stir in 1 Tablespoon butter which will make the sauce rich and glossy.
Place the cheeseburgers onto buns, pile on the rosemary-mushrooms, drizzle on a bit of that sauce, and open wide!
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Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce
Description
Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce is an easy yet elegant 20 minute meal made in just one skillet.
Ingredients
- 1lb lean ground beef
- 1 small shallot, minced and divided (about 3 Tablespoons)
- 1 Tablespoon fresh rosemary, minced and divided
- 1 Tablespoon worcestershire sauce
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 4 slices swiss cheese
- 2 Tablespoons butter, divided
- 8oz sliced mushrooms
- 1 clove garlic, minced
- 1 cup beef broth
- 4 buns
Directions
- Combine ground beef, 2 Tablespoons shallots, 2/3 of the minced rosemary, Worcestershire sauce, salt, and pepper in a large bowl then mix until combined. Create 4 burger patties then set aside.
- Heat extra virgin olive oil in a very large (10-12") cast iron or heavy bottomed skillet. Add burger patties then saute for 4-5 minutes a side for burgers cooked to medium, add swiss cheese slices then allow to melt slightly (don't let cheese melt onto skillet or it will burn.) Transfer to a plate then loosely tent with a piece of nonstick-sprayed foil.
- Melt 1 Tablespoon butter in skillet then add mushrooms and remaining Tablespoon shallots. Season with salt and pepper then saute until mushrooms are golden brown, 5 minutes. Add remaining rosemary and garlic then saute for 1 more minute. Add beef broth then simmer, scraping the bits up from the bottom of the pan, until sauce has reduced and thickened slightly, 5 minutes. Add remaining Tablespoon butter then stir until melted. Place burgers on buns then top with mushrooms and sauce.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’m still skeptical about the mushrooms but you sold me with the rosemary. This sounds delicious.
I’m totally drooling over here! Mushrooms+rosemary? Fabulous.
I am so Proud of coming over to the Dark Side,I have told you over the years Mushrooms is a must, This Burger will be done soon. may the shrooms be with you, and as always you’re the best.
Aww, great to hear from you, Steve – happy holidays!
I am (er I guess was?) also a fellow mushroom hater. But just last night I made the chicken marsala recipe from pinch of yum’s blog and loved it! Can’t wait to try out this delicious burger!
Drooling before 9:30 am. Also, I didn’t like mushrooms until a few years ago, but I’m also a convert. Welcome to the dark side.
I cannot wait to make this! I was just looking for a pan cooked burger now that it’s frigid! My mouth is watering!
Nooooooooooooooooooo!
Resist the Dark Side. Resist before it’s too late and the fungus starts to grow inside you.
I’ve always hated mushrooms. It’s part of the big three – mushrooms, bananas, and avocados – foods I’ve hated my entire life and that I always refuse to eat (except for smoothies and sushi). It’s both a taste and texture thing. Although honestly I tried mushrooms a few years ago and didn’t hate them as much as I once did. But I didn’t like them enough to have any desire to continue eating them.
I’ve tried to like avocados since I know they’re good for you. But they have this weird sour bitter taste to me that I just can’t stand, whether in guacamole form or sliced.
I have the opposite problem – I LOVE LOVE mushrooms, but HATE HATE rosemary (and oregano). But this looks so delicious, I will make it leaving out the rosemary or subbing in parsley instead (which I know isn’t much flavor, but I love mushrooms so much, they can be the STAR!)
I love mushrooms!!! Especially shiitake :)
And HOC?? OMG best series everrrrrr! Can’t wait until 2/27/15!
I’m not a fan of meat (particularly ground meat) or mushrooms, but you still have me salivating. I also love Breaking Bad, and my hubby and I loved HOC season 1, but just couldn’t get into it. Wondering if we need to start from the very beginning again…?
Any tips for pan-frying burgers without your house smelling like fried grease, and/or grease splattering everywhere? I’d really love to try this, but any attempts at indoor burgers have been so messy in the past. Thanks!
We have the same problem, stinky house when we make burgers! And my husband is a burger fanatic so it’s always a problem. We don’t have a vent hood, which I would totally love, and is on the must list for our next house. But for now, we open our door windows and use a fan to blow the air out. If you do this when you start your burgers, it will keep most of the smell out. And yes, we do this even in winter! For probably 30-40 min. which isn’t too long :)And if you place a large kitchen towel over the back part of the stove, but away from the burner, it will help with some of the grease spatter.
I crank up the vent fan and use a splatter screen – they sell them nowadays right in the grocery store, usually in the baking aisle. If you can’t find one then you can loosely place a sheet of foil on top that you’ve poked a few holes in with a knife so the steam can escape!
I loooove House of Cards. Kevin Spacey is so deliciously wicked. Even when I want to punch him in the face, I root for him. Yay for trying new things! I already loved mushrooms and rosemary. My new thing was overnight oats. When you first introduced them some time ago, I thought no way! But they were great, kind of like those no bake oatmeal cookies in a bowl.
OMG, this is making my mouth water! Looks amazing! Cant wait to try it.
Oh my!! This is exactly how I like my burgers, and I can’t wait to try your version. Pinning for sure.
No! Don’t do it! I’m allergic to mushrooms and I’m now afraid that you will start throwing them into everything. But really, sounds nice, wish I could try them. Do you have any good substitutions for mushrooms in recipes? Eggplant is the only thing I can think of with similar texture and I’m just not sure it would work here….
Hmmm, I can’t think of anything off the top of my head…! Anybody have any suggestions?
I made this last night and it was a huge hit! I was asked to add it to my “menu list”. My 12 year old couldn’t stop saying yum!
YAY! You have come to your senses about one of the best foods on the planet, mushrooms!!! I have been waiting for an “OK I like mushrooms” confession from you, hence the addition of several dishes with them in it lately, and now I have it! Happy reader here :-)
[…] Swiss Pan Burgers with Rosemary Mushroom Pan Sauce […]
That mushroom sauce looks absolutely amazing, Kristen!
A good mushroom burger is hard to beat! This one makes my mouth water:)
Serial blog reader and “commenter” here, and I absolutely will try this recipe out. I love homemade burgers, and I’d never touch a McDonalds or any fastfood varieties in the future. This recipe is definitely what I really needed to prep for the holidays.
Definitely making this one for Christmas dinner. Anyway, meat always goes in perfect harmony with mushrooms, though I’m quite skeptical about the rosemary part at first, the end product looks fabulously mouthwatering. Thanks again for the awesome recipe and I’ll definitely whip this up!
Kudos with the butter too – mushrooms taste absolutely delectable with prepared with butter. The kids loved my tenderloin tips with buttered mushrooms, and I’m sure they’ll gorge on the burgers with gusto!
Was the butter you used salted or unsalted?
I believe it was salted.
I made these last night for the dinner. They were juicy and I really liked the flavor. I used meunster instead of swiss b/c my kids don’t like swiss but I think it would have been better b/c swiss gives the extra punch of flavor. Still very good and I will make it again.
Can’t wait to make this! I think I may try using ground bison meat to make my burgers. :)How do you make your fries? They look amazing!
They are just frozen Ore-Ida fries! :)
I am late commenting but had a question: If I don’t have a heavy bottom skillet (only non-stick pans), will I be able to make this? I have been working my way through your recipes to the delight of my family (just made your mini-meatloaves–a huge hit). I am a novice cook and your step by step instructions have been so helpful. Everything I’ve made from your site has turned out. Thank you!!!
That should be just fine – so glad you are enjoying the recipes!! :)
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After making your Cheeseburger Quesadillas recently, I thought I’d never make a “regular” Cheeseburger again, until I saw this recipe. I made them tonight and they were fantastic. I used provolone instead of swiss and dried rosemary (somewhere between 1 and 2 tsp total). Everything else as written. Thank you again!
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Just finished making this dish and I will definitely be making it again! Switched things up a bit by using half white mushrooms and half shiitake with outstanding results. Found there was no splatter with the olive oil/ lean beef combo. Very easy clean up. :)
I think I love you. Absolutely the best burger EVER! (From an iowa born and raised Texas transplant)
Ahhh – I love it!! ;) I make this burger all the time – LOVE it!
This was amazing! Your recipes never disappoint. Thanks for another keeper. :)
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