Mushroom Swiss Burgers on Sauerkraut and Spinach


This is the perfect bun-less burger. The mushrooms, garlic, and onions cooked down ahead of time make the burgers so flavorful, bursting with umami. The key I’m sure to such a simple and satisfying meal is the quality of the ingredients. Use hormone free, grass fed beef, the most interesting mushrooms you can find, excellent cheese, and real sauerkraut. I love Kerrygold cheese (any of their dairy products are stellar) and Bubbies Sauerkraut. We go through buckets of the stuff. Happy tummies!


Mushroom Swiss Burgers on Sauerkraut and Spinach
Adapted from Allrecipes

1 pound ground beef
1 tsp coconut or olive oil
1/2 sweet onion, chopped
8 ounces chopped fresh mushrooms (I used baby portabellas)
3 cloves garlic, minced
1 egg
salt and ground black pepper to taste
6 slices Swiss cheese
1 cup sauerkraut
6 cups fresh spinach


In a skillet over medium heat, add the oil, onion, mushrooms, and garlic. Cook until the onions are translucent and the mushrooms have released most of their liquid, stirring occasionally, about 10 minutes. Remove from heat and add the onion and mushroom mixture to the a large mixing bowl. Add the ground beef, egg, salt, and pepper. Mix well with your hands. Form six equal-sized hamburger patties from the mixture. Heat a large skillet over medium-high heat. Lie the patties into the skillet and cook until golden brown, about 3 minutes per side. Top each with a slice of Swiss cheese shortly before removing the burgers from the skillet. Serve on a plate over spinach and sauerkraut.



Toddler style, deconstructed:



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