Today, I will use the other half of the mushrooms from last night’s dinner to make burgers with sautéed mushrooms and swiss cheese. Here’s what you’ll need:
I am using homemade hamburger buns, which I made earlier in the day.
First, heat your grill to high. Let it heat up while you make the patties.
Here is my trick for forming perfectly seasoned, even sized burgers: Use a rolling pin to roll the meat inside the storage bag into an even layer.
Sprinkle with salt, pepper, granulated garlic, and worcestershire sauce.
Use the bag to fold the meat in half.
Then cut it into equal pieces.
Fold them in nalf again and press into patties. Make the center thinner than the edges, to prevent the meat from becoming a ball as it shrinks during cooking.
Scrape your super hot grill grates to clean them off.
Add the burgers and shut the lid!
See all the delicious wood smoke from the Traeger? Yum! While the burgers cook, sauté the mushrooms in some ghee or butter.
Add salt after they’re done cooking!
Cook 3 more minutes. Meanwhile, make some burger sauce. Just swirl together equal parts mayonnaise and ketchup.
Close the lid for 1 minute, to melt the cheese. Then assemble and serve your glorious burgers!