After a fine round of mushroom Swiss burgers recently, I couldn't shake their good vibes and was ready for a repeat. That occurred last Thursday night, and they were pretty awesome all over again. The mushrooms emerged from their sauté skillet, nicely cooked, well seasoned, elevated from the butter and Madeira wine and beef base. The burgers cooked up with the right balance of seasoning and searing, the Swiss cheese enveloped the patties, the butter-toasted brioche buns handled my generous slather of Duke's mayo. It remains a marvelous late summer season.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53.
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