Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's garlic swiss burgers. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Garlic Mike's, located in Gunnison, Colorado sits on the banks of the Gunnison River. The tent can be expanded to accommodate more guests. El Pasado Salsa covered with mozzarella, provolone & cheddar cheese Creamy garlic sauce, salami, green olives, marinated artichoke hearts, pepperoncinis & tomato.
Mike's Garlic Swiss Burgers is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Mike's Garlic Swiss Burgers is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike's garlic swiss burgers using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Garlic Swiss Burgers:
- Prepare Garlic Burgers
- Get 2 lb 80/20 Hamburger Meat
- Take 1 tbsp Granulated Garlic Powder
- Get 2 tbsp Fine Minced Garlic
- Get 2 tbsp Granulated Onion Powder
- Take 1 tsp Granulated Salt
- Take 1 1/2 tsp Black Pepper
- Make ready 1 tbsp Worshestershire Sauce
- Get 4 slice Swiss Cheese
- Take 2 large Sesame Seed Buns Or French Bread
- Take 1 stick Real Butter [you won't need all]
- Make ready Garnishes
- Make ready 1 large Tomato [sliced]
- Take 1 large Sweet Vidalia Onion [sliced]
Dropped in for a midday lunch after driving around the Knik River and the Palmer environs. The classic flavor pairing of mushrooms and Swiss make for a perfect burger on the grill. Heat gas grill to medium or charcoal grill until coals are ash white. Perfect for when you have that craving, but do not want to leave the house.
Instructions to make Mike's Garlic Swiss Burgers:
- Mix everything together very well. Except for the swiss cheese, vegetables, butter and bread.
- Divide mixed meat in half and create two 1 pound burger patties. Or, create four medium sized if you'd like. For larger buns, press meat thinner than usual and poke five [M&M sized holes] throughout each burger to keep them from shrinking in circumference.
- Grill burgers over charcoal or pan fry patties with lid and fry until fully cooked. Usually 4 minutes on each side for 1 pounders and 2.5 to 3 minutes on each side for 1/2 pounders. Be careful not to burn burgers though! Trust me, garlic tastes terrible when burnt!
- Place two slices of Swiss Cheese on top of fully cooked meat and cover with lid until melted.
- Place 1 tablespoon butter in pan and sprinkle the pan with garlic powder. Place 2 buns [flat side down] into simmering garlic butter until lightly browned and crispy at the edges. Repeat pan sear for all buns.
- Serve these burgers with chilled, sliced tomatoes and white onions on the side. The condiments served are completely up to you but a homemade Garlic Aoli or even most mustards go great with these burgers! Grilled onions are also a fantastic option.
Over the last eight months, I've made these mushroom swiss burgers more times than I care to put out there on the interwebs. I also add garlic butter to my buns before I laid them on the skillet I'd just cooked the mushrooms in. I love Red Robin's mushroom Swiss burger and this came super close for a fraction of the cost of eating it at the restaurant. These mushroom Swiss burgers are loaded with caramelized onions, melty cheese and truffle aioli, making them a step above your usual burger. Grate the garlic into the mixture using a microplane grater (or finely mince it) and whisk to combine.
So that’s going to wrap this up for this special food mike's garlic swiss burgers recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
