How many ways are there to cheese a burger? Let's find out!
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Mushrooms, onions, roasted bell peppers, beef, and Tillamook Smoked Swiss Cheese are long-time fans of one another. But this twisted version throws a curve ball: horseradish mayo made with creamy Tillamook Natural Sour Cream offers a nice bite.
In a mixing bowl, add all ingredients and thoroughly combine using a whisk. Adjust seasoning to taste. Store and refrigerate until it’s time to use.
Roasted Mixed Mushrooms
Clean and slice mixed mushrooms. In a bowl, toss mushrooms with olive oil and minced rosemary and season with salt and pepper. Transfer to a sheet pan and roast in a pre-heated 400°F oven for 5-7 minutes until the juices start releasing. The mushrooms should be served hot when building the burgers.
Season the ground beef patties with burger seasoning and grill on a 400°F griddle for 3 minutes per side until medium-rare. Add a slice of Tillamook Smoked Swiss Cheese to each patty and melt (about 1 minute). Split and butter the egg buns, about 1 tablespoon per side. Toast buns, butter-side down, on a 400°F griddle until golden brown.
For each burger, spread 1 tablespoon of Horseradish Mayo on both toasted bun halves. Add the red leaf lettuce and tomato to the bottom of the bun. In order, top with the cooked beef patty covered with Tillamook Smoked Swiss Cheese, red bell peppers, caramelized onions, and Roasted Mixed Mushrooms. Drizzle the toppings with steak sauce and finish with the top of the bun. Enjoy!