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!Print
Mushroom Swiss Sliders with Spicy Fry Sauce
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 sliders 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
These juicy slider burgers are topped with mushrooms and onions, swiss cheese, and a zesty fry sauce to tie it all together.
- 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
- 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.
No way I’d stop eating these either. Cayenne, mushrooms, swiss? Love, love, love!
Sliders are wonderful and a mushroomy slider definitely has an eat-as-many-of-me-as-possible appeal. Your sliders look awesome – I’d love a plateful of them with melted swiss cheese any night of the week 🙂
Yeah, I’d eat all 12 sliders here. There’s no self-control there. And great job on the addition of the fry-sauce! You are a genius!
I pretty much am always craving a burger too and mini burgers? Just the best thing ever!
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Yours turned out great… and not a single issue?!
great choice on this one, megs!! they were soooo good. yours turned out really great 🙂
Fabulous. Grease and all.
But, do you know what was most fabulous of all?
The clorox wipes. Because I heart me some clorox wipes. In a way no woman should.
These look WONDERFUL!
Yum, yum, and yummy! I gotta say, yours came out the most scrumptious looking! 🙂
They look so great on all of your blogs! Yum! I love seeing the different photos.
Why stop eating them? They’re miniature and thus not at all fattening.
Burgers & mushrooms & cayenne = genius!
These look fabulous, and that fry sauce is right up my alley. One whole teaspoon of cayenne!?!? My lips are burning just thinking about it. Yum!
Girl, you crack me up! “…and I eat them with all the love in my heart.” bahaha!
I had never even heard of fry sauce until seeing this recipe so apparently I’ve been hiding under some big ass rock, huh?
I’m hoping you chugged that beer in the background with these. I wanted a beer so badly last night with the rest of them but all I had was the leftover wine from the mushrooms (not an entirely horrible option but not the same).
I need something zippy for dinner tonight! Thanks 🙂
These look so flippin good. With beers for sure.
These look sinful and absolutely amazing!
Oh my, all kind of yum in these little burgers. I love the mushroom and swiss!
Great pick lady! 😉 they were DELISH!!! PS- hubs has a hollow leg too! haha
i saw these on rachel + julie’s blogs, too – they look + sound sooo good! also it is weird that i’ve never heard of or fried fry sauce? i feel like i’ve been living under a rock! must try it soon!
I am just like you….mini burgers are my #1 barfood selection! There’s a place in the city called PJ Clarke’s that has the best mini burgers in my opinion… These look delicious, too bad I don’t have grill because I don’t have a balcony on my place otherwise I’d make it!
I want to bury myself right in the middle of those. Seriously.
P.S. Why do you take such pretty pictures?! Makin’ me hungry and I just had lunch!!
I haven’t made anything by Pioneer Woman that hasn’t tasted amazing!!
Great photography as always!
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Goodness! How delicious these look! I haven’t had breakfast yet and they look like a great breakfast food to me. I haven’t been making burgers lately, but these I gotta have! Thank you for this recipe!
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These look really delicious!! I wish I had one now, I don’t care if it is still breakfast time..lol
These sliders look incredibly delicious!!!
P.S. Love how you usually have a bottle of Samuel Adams in your photos…too funny!
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