sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Mushroom Swiss burgers are probably my favorite type of cheeseburger but I dont eat the that often. I was getting ready to mix up some ground pork and beef into sausage, and had about 8oz more than I needed of beef. I was about 4 hours into my maiden voyage on my [yet to be painted] Clonesaker, so naturally a smoked burger was in order.
The ground beef is a mix of brisket and tenderloin trimmings, it's been a good mix. I seasoned each side with a healthy coating of Oakridge BBQ SPOGOS and put it on the grate a notch or two from the bottom and cooked it at ~425*. Flipped it about halfway through, then put down one slice of aged Swiss, a big handful of portobello mushrooms, and then another slice of cheese to sandwich the mushrooms into place so they don't slide all over the place when I'm eating. I whipped up an easy roasted garlic aioli seasoned with more SPOGOS and applied it to both buns.
It hit the spot :thumb:
The ground beef is a mix of brisket and tenderloin trimmings, it's been a good mix. I seasoned each side with a healthy coating of Oakridge BBQ SPOGOS and put it on the grate a notch or two from the bottom and cooked it at ~425*. Flipped it about halfway through, then put down one slice of aged Swiss, a big handful of portobello mushrooms, and then another slice of cheese to sandwich the mushrooms into place so they don't slide all over the place when I'm eating. I whipped up an easy roasted garlic aioli seasoned with more SPOGOS and applied it to both buns.
It hit the spot :thumb:
