Swiss Mushroom Sliders – PW Wednesday

Someone might actually have to physically come remove these mini-burgers out of my hands, because I Can’t. Stop. Eating. Them. But be careful, if you do try and remove them I can’t promise I won’t fight back… You’ve officially been warned.

For this installment of PW Wednesday, we elected to recreate Pioneer Woman‘s Swiss Mushroom Sliders from her new cookbook. I’ve been on a sweet kick as of late and was really thinking it was time to put a little hitch in my giddyup with a savory dish…and burgers just screamed my name. They always scream my name. Ask me on any given day what my hormones are craving and I will without blinking say “a burger”. And a chocolate banana milkshake with onion rings, too. But that’s a whole ‘nother story.

The other girls in these cahoots of culinary-epicness followed suit and we all ran into the kitchens and proceeded to gorge ourselves on these little babies. Burger babies in my belly.

Fact: Everything is cuter in miniature form, especially sliders.

For the first part – and the easiest – I began by whipping up my favorite condiment creation, fry sauce. Fry sauce isn’t “a thing” over here in Seattle, so when college began and it was everywhere – it was a miraculous thing. And now I consume no burger without it. 50/50 ketchup and mayo, whisk and done. Ms. Ree didn’t do a 50/50 blend for this recipe, so I took it upon myself to rectify this egregious error. (I kid!)

To the fry sauce, it also called for a teaspoon of cayenne pepper – wooo hooo! Zippy.

The next step included chopping up a slough of mushrooms. Since I had a ton of fresh spring morels my brother hunted at my disposal, I added them to the mix taking up about half of the mushroom allotment. They were divine. Ugly as sin to look at (Hello, Brain) but they’re perfectly suited to this mix.

Into a large skillet these babies went with a mound of diced onions to reduce and become divine. Oh, and did I mention that red wine was added? Cause it was. That’s how  I Ree rolls. This is her recipe after all.

When mixing the burgers together, I never would have guessed at adding cream to the beef but dang it is absolutely splendid. Each little baby burger was perfectly moist and I eat them with all the love in my heart.

Each little burger was fried in the cast iron with a healthy heap of butter, as PW would do it no other way. In retrospect, although they’re delicious (what isn’t better with butter?), my arms and waistline couldn’t take much more splattering fat. These would be equally epic if they were grilled as well. And less mess in your kitchen. I’m running low on Clorox wipes here…

After feeding myself and two others these burgers, one being a guy that has a hollow leg (ie: he eats A. LOT.), we were sufficiently stuffed and still contemplating unceremoniously shoving just one more burger baby into our faces because they were so unbelievably tasty.

In conclusion – Make these. Just make them. Don’t be a hero. Succumb to the power of the baby burger. Coddle it and treat it well. And unbutton your jeans. It’ll be worth it in the end.

And don’t forget to check out the girls’ posts to see how their Swiss Sliders turned out!

Julie from Table for Two Blog, Tina from My Life as a Mrs., Gina from Running to the Kitchen and Rachel from Baked By Rachel!

Yield: 12 Sliders

Mushroom Swiss Sliders with Spicy Fry Sauce

Ingredients:

1/2 cup Mayonaise

2 Tbsp Ketchup

1 tsp Cayenne Pepper

8 ounces Button Mushrooms, finely diced

1/2 onion, finely diced

4 Tbsp Butter

1/2 cup Red or White Wine

8 dashes Worcestershire Sauce

Salt and Pepper

2 1/2 pounds Ground Beef

1/4 cup Heavy Cream

6 slices Swiss Cheese, cut into squares

12 dinner or Slider Rolls


Directions:

In small bowl, whisk together mayonnaise, ketchup and cayenne pepper until evenly mixed. Set aside.

In large skillet heat 3 tablespoons butter, and saute diced onions until they start to soften. Add in finely diced mushrooms, continue sautéing until mushrooms begin to soften, 3 minutes. Add in red or white wine along with 4 dashes of Worcestershire sauce. Cook until mushrooms soften and the wine has mostly evaporated. Set aside.

In large bowl, mix together ground beef along with heavy cream. Knead together and mix in salt, pepper and remaining Worcestershire sauce. Divide into 12 portions and form into balls. Press down the middle of each ball so the sliders don't puff up too much while frying.

Heat large skillet with remaining butter, and fry sliders 4 at a time until cooked to your liking, about 3-4 minutes a side. While finishing frying in pan, top with mushroom onion mixture and swiss cheese. Allow to cook until the cheese melts.

Toast slider rolls, slather on spicy fry sauce, add burger and devour!


Original recipe by Ree Drummond.


The Pioneer Woman's Swiss Mushroom Sliders