Savory & Juicy Mushroom, Onion, and Swiss Asparagus Burgers
Savory, Juicy, Action. Great for a simple easy dinner on a busy weeknight, but can also serve purpose to impress your guests, not to mention DELICIOUS! Triple threat? Try em for yourself.
Ingredients
- 3 Tbsp Butter
- 2 Tsp Olive Oil
- Cooking Spray
- 2 lbs Lean Ground Beef
- 3/4 C Panko Bread Crumbs
- 2 Eggs, Beaten
- 2 Onions - One grated and one sliced
- 1/4 C Milk
- 1 Tsp Salt
- 2 Tsp Seasoning Salt ( I used Penzy's)
- 1 Tsp Ground Sage
- Pinch of Pepper
- 12 Spears Asparagus, trimmed at the tips and the stems as well and diced
- 8 Oz Sliced Mushrooms
- 8-10 Slices of Swiss Cheese
Instructions
- -In a large bowl mix your meat, Panko bread crumbs, beaten eggs, grated onion, milk, salt, ground sage and pepper with your hands. Now toss in your diced asparagus and work your hands some more to incorporate into the burger meat.
- -Form burger into patties and set on plate.
- -on one medium skillet heat butter and olive oil, on medium high heat. Add onion and stir until soft, translucent and just starting to slightly brown, stirring occasionally, about 2 minutes. Add in sliced mushrooms and a tsp more of olive oil, if needed. Cook on medium-low until mushrooms become soft, about 5-6 more minutes. Remove from heat onto another burner and let sit. The onion will continue to caramelize a bit more.
- -In a large skillet, that comes with a lid, spray with cooking spray and add burger patties, you will probably have to make them in batches. I was about to fit on four at a time. Cook for 3 minutes and flip to continue cooking for another 3 minutes. Turn the heat to low, add the onion and mushroom mixture onto patties, followed with a slice of Swiss cheese for each patty. Take lid and cover, cooking only 2-3 more minutes, or until the cheese melts and becomes gooey.
- Enjoy!
Notes
*Paired perfectly with Air Fryer Roasted Sweet Potatoes. (I’ll post a recipe for those as well soon.)