Boy howdy, have I had trouble shaking the compulsion to whip up mushroom and Swiss burgers these last few months. The burger part is old hat—the standard juicy recipe gets minor variations in spices and adornments as the mood of the moment dictates. But a loving preparation of Madeira mushrooms is key to this fine, and sometimes I am dedicated enough also to butter and griddle the brioche buns. All that remains is a gracious slather of Duke’s mayonnaise and enough good sense to patiently taste the dripping bites while speedily chomping down on this grand affair.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53.
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