You can thank DirecTV’s baseball package and a fast-food clown for this delish cheeseburger.
My husband is a lifelong Los Angeles Dodgers fan, and there had been frequent clown-inclusive fast-food commercials for a garlic butter-drenched portobello swiss burger with Swiss cheese. Since we’re a couple thousand miles from the nearest Jack in the Box and since I figured I could do a better and healthier spin on it, I came up with this super juicy sammy.
I used all the same basic ingredients — meat, bun, Swiss, baby portobellos, garlic and butter (does their garlic butter even have real butter in it?) — but made better use of the components.
The mere thought of melting a blob of butter on a piece of meat gives me the willies, so I sauteed some garlic in a bit of butter and sweated those mushrooms down really well. I also added sweet onion, because, why not?
Once the vegetables were caramelized and soft, I pushed them aside in the pan and added lean bison patties. Bison (aka buffalo) is lower in fat than most ground beef varieties, plus since buffalo feed on grasses, the meat is much higher in omega-3 fatty acids than many protein sources. Usually I add fillers to my burgers (bread crumbs, egg, onion) to puff ‘em up a bit, but I was going for a fast-food feel so I left ‘em unadulterated. Besides, there’s plenty of juiciness from the vegetables.
To top off my fast-food transformation, I used a 100-calorie sandwich thin, which cuts the bread calories in half. You also can use a 100-calorie English muffin but I find that the sandwich thin has more surface area to hold all the onions and mushrooms. I also used Sargento Ultra-Thin Swiss — regular or aged Swiss has a bigger flavor than baby Swiss, so that 40-calorie slice has a bigger impact. And don’t drag out the ketchup! These burgers don’t need a lick of sauce.
- 1 tablespoon salted butter
- 1 sweet onion, cut in half and sliced thinly
- 4 cloves of garlic, minced
- Salt and pepper
- 8 ounces portobello mushrooms, cleaned and sliced thinly
- 4 4-ounce bison patties
- Salt and pepper
- 4 slices ultra-thin sliced Swiss cheese
- 4 100-calorie sandwich thins, very lightly toasted
Step by Step
- In a large skillet over medium-high heat, melt butter and immediately add onion and garlic with a pinch of salt and pepper to taste.
- Cook until onion turns translucent and then add portobellos.
- Reduce heat to medium, add another pinch of salt and more pepper and cook the vegetables until very soft, around 5 minutes. You can hasten the cooking process by covering the pan. If the pan gets dry, you can add a little water or vegetable broth.
- After the vegetables are well softened, push them to one side of the pan and add the bison burgers, adding a little salt and pepper to the meat.
- Cook until internal temperature reaches 160 degrees.
- Place burgers on bottom of sandwich thin.
- Add Swiss cheese atop the burger and top that with onions and mushrooms and the top of the bread.
Nutrition: WWPP 8; Calories 408; Total Fat 20.1g; Saturated Fat 9.6g; Trans Fat 0.0g; Cholesterol 99mg; Sodium 383mg; Potassium 256mg; Total Carbohydrates 27.7g; Dietary Fiber 7.4g; Sugars 3.2g; Protein 33.9g