I was so tickled with the Bacon Cheeseburger Salads I posted last year that I wanted to find a variation that was equally fun. It was in the back of my mind until the other day I happened to have ground beef thawed and a package of sliced mushrooms that needed to be eaten soon. Paired with sliced Swiss cheese I was ready for another burger salad. Swiss mushroom burger salad for Ground Beef Week!
I put a medium sized nonstick skillet on medium high heat with a drizzle of oil. I wanted the skillet hot to sear the mushrooms and make them golden brown. The skillet needed to be hot to sear the mushrooms and not let the moisture escape. Been there, done that! Mushy wet mushrooms not wanted for this dish!
I turned the heat off when the mushrooms were golden. They cooked quickly and I stirred them often. I set the skillet off the heat for now.
I rolled scoops of ground beef into balls then flattened them into 1 1/2″ patties. I set them on a plate as I rolled. When all of the beef was made into burgers I salt and peppered the top sides well. I placed a large nonstick skillet on medium high heat. When my skillet was heated I placed the burgers in the pan upside down so I could salt and pepper the bottom sides (which were now the tops). Good seasoning is important for burgers.
I let the burgers fry for about 5 minutes, until they were browning nicely. I flipped them and let them brown on the second side.
After 3-4 minutes I placed a sliced mushroom on top of each burger and moved the burgers around so that they had room in the skillet.
I took slices of Swiss cheese and cut them into fourths. I place the squares on top of the mushrooms on the burgers and let them melt for a few minutes. I turned the heat off under them and let them set while I prepared the salads.
In large salad bowls I layered lettuce, tomatoes and green onions and shredded cheese. I also divided out the remaining mushrooms into the two bowls. I carefully placed burgers all over the salads. They were so cute!
I told my P.S. to choose his salad dressing of choice. He chose a Greek vinaigrette. I chose a Caesar dressing. Salads drizzled, we were ready to eat.
The burgers were perfectly seasoned and super tasty. I think I enjoyed them more without the traditional bun in the way of the flavors! It was like eating a mushroom and Swiss burger that had escaped from the bun and joined a party of lettuce. Of course it’s lower in calories, if you’re looking to cut down on those. But it’s a purely fun way of eating a little more healthy while you do it.
If you plan to eat the tiny burgers more often in salads, you could make up a few dozen patties and freeze them for quicker cooking. They would only take a few minutes longer to fry from a frozen state since they’re so small.
Mini Mushroom and Swiss Burgers Salad
8 ounces sliced white mushrooms
drizzle of oil (I used olive oil, any kind is good)
1# ground beef
green onions; diced
salad dressing of choice
In a nonstick skillet heat a drizzle of oil on medium high heat. Add mushrooms and cook until golden, stirring often. Set aside.
Using scoops of ground beef, roll into balls and flatten into 1 1/2″ patties. Place on a plate until all beef is made into patties. Sprinkle tops with salt and pepper.
Place a large nonstick skillet over medium high heat. When heated, place patties seasoned side down in skillet. Sprinkle new top sides with salt and pepper. Fry until first side is browned.
Flip burgers and cook until second side is browned.
Place a sliced mushroom on each mini burger.
Quarter larger slices of Swiss cheese and place one on top of each mushroom. Turn off heat and let patties sit until cheese melts, about 5 minutes.
Make salads layering lettuce, tomatoes, green onions and remaining mushrooms into two portions. Place patties on salads as desired.
Dress salads with dressing of choice and serve.