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Recipe: Mushroom-Swiss Burgers with Dijon-Horseradish Sauce and Steak Seasoning

Main Dishes - Beef and Other Meats
MUSHROOM-SWISS BURGERS WITH DIJON-HORSERADISH SAUCE

3 pounds ground beef
1/3 cup grilling marinade for beef (recipe follows)
1 tablespoon steak seasoning (recipe follows)
2 tablespoons unsalted butter
3 cups sliced mushrooms
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 (1 ounce each) slices Swiss cheese
1 recipe Dijon-Horseradish Sauce (recipe follows)
1 1/2 cups fresh spinach leaves
6 red onion slices

Divide the ground beef into six equal parts and form burger patties, approximately 1 1/2-inches thick.

Prepare the grill.

Brush the surface of the burgers with the marinade and sprinkle with steak seasoning. Cook over direct high heat for 8-10 minutes.

While the burgers are cooking, heat the butter in a medium saute pan over high heat. Place mushrooms, salt and pepper in the hot butter and saute mushrooms for 6-7 minutes, stirring occasionally. Drain excess liquid.

While they are still on the grill, top each burger with one slice of cheese. Divide the mushrooms evenly and place them atop the cheese. Close the lid on the grill and cook just until the cheese melts.

Brush the hamburger buns with the melted butter and toast on the grill over medium direct heat for 2-3 minutes.

Spread the Dijon-Horseradish sauce on both sides of the buns. Place a burger on each bun and top with the fresh spinach leaves and red onions.

Makes 6 burgers

STEAK SEASONING
Makes 1 1/2 cups

1/2 cup seasoned salt
3/4 cup freshly ground black pepper
1/4 cup lemon pepper seasoning
2 tablespoons garlic salt
2 tablespoons granulated garlic
1 tablespoon onion powder

Combine all ingredients and mix well. Store in an airtight container.

GRILLING MARINADE FOR BEEF
Makes 2 1/2 cups

4 egg yolks
1 tablespoon Dijon mustard
1/2 cup balsamic vinegar
1 cup canola oil
1 cup light olive oil
Warm water, as needed
2 tablespoons seasoned salt
2 tablespoons freshly ground black pepper
2 tablespoons lemon pepper seasoning
2 teaspoons garlic powder
1 teaspoon onion powder

Place the egg yolks, mustard and vinegar in a food processor. Blend at medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too think, add 1-2 tablespoons of warm water. Once all the oil has been incorporated, add seasoned salt, pepper, lemon pepper, garlic powder and onion powder until incorporated. Store in refrigerator. (If using for basting, place in a sauce an boil for a few minutes before using.)

DIJON-HORSERADISH SAUCE
Makes 1 1/2 cups

2 tablespoons yellow mustard
1/4 cup prepared horseradish
3/4 cup Dijon mustard
1/4 cup honey
2 tablespoons bourbon
1 tablespoon ketchup
1 tablespoon red wine vinegar
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 teaspoon freshly ground black pepper

Mix together all ingredients. For the best flavor, prepare a day in advance and refrigerate. Allow to come to room temperature before serving.

Source: New South Grilling by Robert St. John
MsgID: 171443
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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