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Thursday, March 28, 2013

Baked Mushroom Swiss Sliders

   There's nothing like a good gooey burger for a meal or snack to go with a good game, be it basketball or football. It's even easier when the burgers are baked. 
   I took the basic idea for baked sliders but added mushrooms and switched to Swiss cheese. The "Mushroom Swiss Burger" has always been a favorite of mine. 
   At first I was worried that the mushrooms would dry out, since the burgers bake at 400 degrees. But since the cooking time is short and there's plenty of moisture from the meat and onions, all was fine.
   The Swiss cheese was a little thick but melted nicely, keeping the mushrooms tucked in the middle. We cut them in quarters and used regular buns for dinner, but these can easily be cut into 9 sections and served on dinner rolls as sliders.

Baked Mushroom Swiss Sliders

Before oven and then after.
1/2 small onion, diced fine
1 lb. ground chuck, 80/20
4 slices Swiss cheese slices
1/3 cup sliced mushrooms, drained  or 1/2 can mushroom pieces, drained
2 slices of bacon, cooked until almost done and crumbled (optional)
9 small dinner rolls (silver dollar buns) or 4 regular buns
sprinkle of Kosher salt
sprinkle of McCormick's hamburger seasoning (about 1 tsp.)
condiments of choice - pickle, mustard, ketchup, mayo

Preheat oven to 400 degrees. Coat 9x9x2 (square) baking pan with cooking spray.

Layer diced onions on bottom of pan. Spread ground meat over onions to sides of dish. Pat flat like a meatloaf.

Sprinkle with seasonings. Top with sliced mushrooms and bacon. Bake for 20 minutes. Layer sliced cheese over meat so that edges slightly hang down yet over lap in center.  Bake 5 minutes more.  Remove from oven and cut into 4 or 9 squares. Serve on buns.
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