Mushroom and Swiss Sliders with Spicy Fry Sauce

I must admit I am crazy about Ree Drummond.

Personally.

She just cracks me up.

I think I spent an hour (again) reading though her amazing recipes and drooling insistently. I want to be her best friend.

Tonight is burger night at the M's.

I have made this sliders several times. EVERY TIME I make them people just go wild. The slider sauce is a MUST.

Our son Sam is home for Spring Break. Our dear son-in-love Zac loves when I grill burgers. My husband swoons when he smells the grill.

I love these men in my life and I want them close. I have been known to bribe them with burgers. It works I am telling you.

Cheers!

Mushroom and Swiss Sliders with Spicy Fry Sauce

Ingredients

⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up.

Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

3 Comments

Tammy, that's how we gals feel about you! I know, we all want to be your best friend, b/c you are just so cute, peppy and full of ideas. Christ bubbles out of you and onto those around you. I'm so blessed to have you as a friend.

Posted by: Teela | March 21, 2011 at 06:47 AM