These burgers are simply awesome & you don't even have to fire up the grill. I live in FL so my grill is never covered in snow & I will still use this process more often when making burgers. The secret is steaming them in beer for the last few minutes of cooking time. Give these a try & if there is one topping you don't like, no big deal, just substitute! I'll be making mushroom Swiss burgers next time!!
3 tblsp vegetable oil
1 medium onion, sliced (about 1 cup)
1 cup fresh mushrooms
Salt & pepper
1 4-oz can sliced, peeled green chiles, drained
1/3 cup pitted, brine-cured olives such as kalamata, sliced
1 1/2 pounds ground beef, chuck or round (I bought 4 fresh pre-made patties)
6 ounces Cheddar cheese, cut into 4 slices (fresh from the deli)
1/3 cup beer
4 hamburger buns, split & toasted if you'd like
Heat 2 tablespoons oil in a large skillet until hot. Add onion & cook over medium heat, stirring occasionally until softened, about 5 minutes. Increase heat to medium-high; add mushrooms & cook, stirring, until mushrooms have browned & liquid they release has evaporated, 4 to 5 minutes. Season mushroom mixture with salt & pepper to taste & transfer to a bowl; add chiles & olives. Set aside.
If you buy chopped meat, gently shape beef into four 4-inch burgers; season with salt & pepper. Heat remaining tablespoon oil in skillet over high heat until hot. Reduce heat to medium-high, add burgers & cook 3 minutes. Turn burgers & cook 2 minutes. Divide chile mixture onto them & top each with a slice of cheese. Add beer to skillet; cover & steam until cheese has melted, about 2-3 minutes. This will yield a burger with just a tad pink in the middle. If you like yours well done, I would increase the cooking time in the beginning by 2 minutes because you don't want your cheese to turn into a gloppy mess.
Transfer burgers to toasted buns & serve.
The topping can be made ahead of time which is awesome! Fresh cheddar is a must. Any beer will do, I used Blue Moon & just drank the rest naturally. These burgers are SO moist. You may also want to put them on a rack for a second before loading them onto your bun so that all the juices don't make your bun soppy. Also, the chiles are not enough to make these too spicy. More thoughts on the printable page.