Mini Mushroom Swiss Burgers

Servings: 2
Calories: 371.4kcal/1553.9kJ (per serving)
Fat: 27.3g (per serving)
Carbs: 3.4g (per serving)
Protein: 27.9g (per serving)

About

Instead of that sloppy mushroom topping that always falls off your mushroom swiss burgers, enjoy these mushroom cap buns sandwiching melted swiss cheeseburgers. These mini versions are a yummy appetizer or a cute component to a light meal. If you want to get extra gourmet, you can add on other burger toppings at your discretion, such as lettuce, onion, pickles, mayonnaise, or special sauce.

Ingredients

6 each brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
⅛ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon garlic
1 ½ tablespoon olive oil
6 ounce hamburger or ground beef, 85% lean
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon onion powder
⅛ teaspoon paprika
1 ½ slice (from pre-sliced package) – each 3/4 ounce swiss cheese

Instructions

Choose 2 medium-sized cremini mushrooms per serving and remove the stems (ingredient weight yield after stem removal). Slice each mushroom cap in half like burger buns. Combine all the sliced mushroom caps in a mixing bowl with salt, pepper, garlic, and olive oil. Wrap and set the bowl in your refrigerator to marinate at least 30 minutes (up to 60).
Preheat an oven to 375 degrees. In a new mixing bowl, combine the ground beef, salt, pepper, onion powder, and paprika. Form 2 burger patties per serving by first forming a 1 ½ – 2 inch meatball and then flattening into a patty. Arrange the mini burgers on a baking rack set over a sheet tray to catch drippings.
Bake the burgers for 15 minutes for medium-well done burgers, flipping them over after the first 10 minutes. When you flip the burgers over, lay ¼-slice pieces of swiss cheese over each patty before cooking the remaining 5 minutes.
After the burgers are cooled enough to handle, place each patty on the bottom piece of a mushroom cap. Top each burger off with the remaining caps and secure with toothpicks.