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Soy-Glazed Swiss Mushroom Burgers with Caramelized Onions & Rosemary Aioli Recipe

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3.9 from 4 reviews

Delight in these savory Soy-Glazed Swiss Mushroom Burgers topped with sweet caramelized onions and a fragrant rosemary aioli. Ground beef is mixed with finely chopped white mushrooms for extra moisture and umami, then glazed with a rich, homemade soy glaze. The burgers are served on toasted challah buns with melty Swiss cheese and a luscious rosemary aioli for an elevated burger experience that's bursting with layered flavors and textures.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Burger Patties

  • 1 pound lean ground beef
  • 12 ounces white mushrooms, chopped fine
  • Salt & pepper, to taste
  • 1 tablespoon olive oil
  • 4 slices Swiss cheese
  • 4 challah buns

Soy Glaze

  • 1/3 cup brown sugar
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon white vinegar
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon ground ginger

Caramelized Onions

  • 2 large onions, chopped into 1/4" wide strips
  • 2 tablespoons salted butter
  • Pinch of salt

Rosemary Aioli

  • 1/2 cup rosemary aioli (store-bought or homemade)

Instructions

  1. Prepare the Soy Glaze: In a small saucepan over medium-high heat, stir together all the glaze ingredients: brown sugar, low-sodium soy sauce, granulated sugar, water, white vinegar, rice vinegar, and ground ginger. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the liquid has reduced by half, about 30 minutes. Remove from heat and let cool for 30 minutes; the glaze will thicken as it cools.
  2. Caramelize the Onions: Chop the onions into 1/4-inch wide strips. Melt 2 tablespoons of salted butter in a large skillet over medium heat. Add the onions and stir until they start to soften and become translucent. Lower the heat to medium-low, add a pinch of salt, and cook the onions slowly, stirring every few minutes to prevent sticking or uneven cooking, for 40-45 minutes. If needed, add a splash of water or chicken broth to keep the onions moist. The onions will deepen from pale yellow to a rich golden brown when done.
  3. Form the Burger Patties: In a large bowl, gently combine the ground beef with the finely chopped mushrooms by hand until fully incorporated. Shape the mixture into 4 large patties and season each side generously with salt and pepper.
  4. Cook the Burgers: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat until hot. Add the burger patties and cook without moving for 3-4 minutes until a nice brown crust forms. Flip the burgers and immediately brush the top of each patty with the prepared soy glaze. Place a slice of Swiss cheese on each patty and loosely cover the pan with aluminum foil to help the cheese melt. Cook for another 3-4 minutes until the cheese is melted and the burgers are cooked through. Remove the patties from the skillet and set aside.
  5. Toast the Buns and Assemble: Butter both sides of the challah buns and toast them on a griddle until golden brown. Place each cooked burger patty on the bottom bun, top with a generous amount of caramelized onions, and spread rosemary aioli on the toasted side of each top bun. Close the burger with the top bun and serve immediately.

Notes

  • Use lean ground beef to avoid excessive grease during cooking while keeping the patties juicy with mushrooms.
  • If you don’t have rosemary aioli on hand, a garlic mayonnaise with finely chopped fresh rosemary works great as a substitute.
  • The soy glaze can be made ahead and stored in the refrigerator for up to one week.
  • Be patient when caramelizing onions to develop deep flavor and sweetness without burning.
  • For a vegetarian version, substitute ground beef with a plant-based meat alternative and omit the Swiss cheese or replace it with vegan cheese.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Stovetop
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/soy-glazed-swiss-mushroom-burgers-with-caramelized-onions-and-rosemary-aioli-recipe/